Ingredients
- To make the paneer:
½ gallon whole milk
454 ml of buttermilk (2%)
Heat milk until boil over point. Lower the heat, to the hot milk add buttermilk little by little and keep stirring well, while on stove. Stir until the green water separates out and leaves the cheese. Turn off and leave on stove-top for 5-10 mins. Strain the water, by pressing the pannier as much as possible, put into cheese cloth and hang for a minimum of 5 hours (or overnight).For syrup:
6 cups water
Sugar 11/2 cups, white sugar and 3/4th cup light brown sugar
Instructions
- Take panneer, and blend really well, until the crumbly cheese becomes a fine, sticky dough. While blending add 1 tbsp suji. Make 22-23 balls. Into each ball in the middle, add a pinch of sugar, and roll into a ball on flat surface (not between hands). Meanwhile start heating the syrup, until it comes to a boil, at this point, add the balls. Keep 15 mins at high heat on boil, and then turn down heat for the next 15 mins, still on boil but not vigorously. Add cardamom or rosewater.
Diet type: Vegetarian
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Indian (Northern)
Microformatting by hRecipe.
