Ingredients :
- Cow's milk - 1 litre
- Fresh curds - 1 cup
- Sugar - 1 cup
- Milk masala - little [ for garnishing ]
Method :
Boil milk. Allow to cool and remove the cream. Again heat the milk up to boiling point. Allow to boil for a minute and remove from the fire. Then add fresh curds little by little, and stir gently till milk curdles. Stop adding when it curdles completely and yellowish whey water is separated. Keep thin muslin cloth, over a vessel and pour this to collect paneer in the cloth.Twist the cloth, keep it under running tap water for 2 minutes till paneer comes to room temperature. Hang the cloth over a nail for 1 hour to remove excess moisture. Take our paneer from the cloth, and kneed it well. Add sugar and kneed again for few minutes. Then put the mixture in a heavy kadai, and stir in low flame for a minute for the sugar to dissolve. [ do not over cook, which makes the paneer hard ] Remove from the fire, and allow it to cool completely. Put it in mixie to make it smooth. Add any colour, essence and prepare different shaped sandhesh. Before serving garnish with milk masala and powdered sugar.
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