Ingredients:
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/8 tsp. pista essence of choice
1/8 tsp. orange essence of choice
few drops colour (orange and green) to match essence flavour
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
Method:
- Dissolve acid or lemon juice in 1/2 cup warm water
- Put milk to boil. When it rises, pour acidic water all over it.
- Reduce heat and stir till fully curdled.
- When whey and water separate completely, remove from heat.
- Strain in clean muslin cloth.
- Hold under running water for a minute.
- Press out excess water and hang for 15 minutes (paneer is made).
- Empty the paneer in a large plate.
- Take 2 tbsp. of paneer in a heavy pan and add cornflour.
- Heat on med. flame stirring continuously for 3-4 minutes.
- Cool, add to paneer in plate, add sugar.
- Mix till very smooth.
- Make 3 parts of paneer
- Keep one part white
- In second part add green colour and pista essence
- In third essence add orange colour and essence
- Lightly grease and dust moulds with ghee and cornflour.
- Mix topping ingredients.
- Sprinkle little topping in each mould.
- First put the layer of green, then white and then orange
- Chill for 3-4 hours. Unmould carefully.
- Serve chilled in individual paper cups (optional)
Making time: 20 minutes (excluding chilling and hanging time.)
Makes: 7-8 pieces (depending on size of mould)
Shelflife: 3 days refrigerated
Independence Special'ss Index
