1/2 gallon milk1/3 cup lemon juicePinch of baking soda1/4 tsp. rava1/4 tsp. maida (flour)1 cup sugar2 tsp. Cardamom powderUsing milk and lemon juice, make paneer in the usual way. Drain and add weight for about 20 minutes. Knead the paneer or roll out with a rolling pin. Mix into the paneer the rava, maida, soda, and 1/2 cup sugar. Mix well. In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer mixture. Cover and let cook. When one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown. Meanwhile, make chashni (sugar syrup): to the remaining 1/2 cup sugar add 1 cup water. Add cardamom powder. When the paneer cake is done, pour hot chashni on the top, while it still is in the heat. Cover and let cook in slow heat for a minute. Then remove from the heat and let the paneer cake cool to room temperature. Cut into slices, and offer.
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