- ► 2009 (31)
- Paneer Makhanwala
- Garlic Bread and Tomato-Basil Bruschetta
- Waagan Aloo
- Baked Pear Pudding
- Sai Bhaji
- Sweet and Sour Veggie Sausage
- Kesar Badam Sandesh
- Dal Pakwan
- Sindhi Dishes
- Achari Paneer
- Vegetarian Lasagna
- Corn Methi Rice
- Beetroot, Carrot and Potato Pancakes with Watermel...
- Lauki Dahi Waala
- Methi Channa With Bhatura
- ▼ March (16)
A light creamy delicacy from West Bengal made with fresh home made paneer or chenna. I love Paneer in any form and love Sandesh, but do not get it where I live and always craved for it. So thaught why not make it myself, so called a friend and got the recipe, its really easy to make and tastes great too.
This is my contribution to the RCI Bengal event hosted by Sandeepa of Bong Mom's Cookbook.
3 g saffron (kesar)
1 litre whole milk
juice of 1 big lime
1 tbsp curds (yogurt)
1/4 cup icing sugar
3 tbsp sliced alomonds
- Roast saffron in a dry pan and pound to a fine powder.
- Dissolve in hot milk (2 tbsp) and keep aside.
- Heat milk in a pan over high heat, bring to a frothing boil, stirring continuously.
- Reduce heat, add curds, lime juice to make the milk curdle and the paneer to separate.If it does not, then add another tbsp of lemon juice.
- Pour the cheese mixture into a moist cheese cloth,gently twist the cloth to squeeze out excess water.
- Tip up the corners and hang for 20-23 minutes to allow excess water to drain.
- Unwrap the cheese on a clean work surface and crumble repeatedly till it becomes fluffy and even.
- About 3/4 cup of paneer or chenna will be made with 1 litre of milk.
- Blend in the icing sugar and knead till it becomes smooth and grainless.
- Transfer cheese sugar (chenna) mixture to a heavy bottomed pan, cook for 10-15 minutes until mixture becomes a little thickened and glossy.
- Divide the mixture into two portions.
- Mix in half the dissolved saffron into one portions till it is thoroughly mixed and turns yellow.
- Spread the yellow layer on a buttered tray to form a thick cake.
- Spread the white layer on top of the yellow layer.
- Pour the rest of the kesar mixture on top to give it a marble look.
- Sprinkle sliced almonds on top.
- Allow to cool and cut into 1.5" thick squares and serve at room temperature or slightly cooled.