|
Ingredients
|
Quantity
|
|
Cottage cheese (paneer)
|
70gms
|
|
Baking soda
|
3gms
|
|
Cardamom powder
|
2gms
|
|
Flour
|
60gms
|
|
Khoya (dried milk)
|
500gms
|
|
Oil – for frying
|
5000ml
|
|
Pistachios (blanched, skinned) –
chopped
|
25gms
|
|
Saffron – dissolved
|
1 gm (¼tsp)
|
|
Milk
|
15ml
|
|
Sugar
|
1 kg (5 cups)
|
|
Water
|
500gms (2 ½ cups)
|
A sweet made from cottage cheese .
METHOD:
In a bowl break up the khoya, mix the paneer and rub the mixture
to a fine creamy texture.
Sieve the flour and baking soda together, mix with the khoya
mixture and knead to a soft dough.
Divide the dough into 20 equal-size balls and cover with a moist
cloth.
In a pan boil together the water and sugar, removing the scum from
time to time. Cook on low heat until the syrup has one-thread consistency.
In a bowl combine the chopped pistachios, saffron dissolved in
milk and cardamom powder into a thick paste. Divide the paste in 20 small
balls.
Insert each ball into one of the paneer dumplings and seal and
make balls.
Heat the oil in a pan. Fry the dumplings over very slow heat, till
they are golden in color. Remove them from the oil with a slotted spoon and
immediately transfer into the sugar syrup. Leave in the syrup for at least 1-2
hours.
TO SERVE:
