Rosy Paneer Squares

Recipe by
Total Time:
5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1 litre - milk, pre-boiled and top cream removed
  • 1/2 tsp - citric acid or 1 - lemon (juice)
  • 2 tsp - corn flour
  • 1/2 cup - sugar, powdered
  • 1/4 tsp - rose essence
  • 1/4 tsp - rose water
  • A few drops - pink colour
  • For Topping:
  • 1 tsp - slivered pistas and almonds
  • 1/4 tsp - cardamom powder
  • Small square moulds.

How to Make Rosy Paneer Squares

  • Dissolve citric acid or lemon juice in 1/2 cup warm water.
  • When milk boils, add acidic water.
  • Reduce heat and stir till fully curdled.
  • When whey and water separate completely, remove from heat.
  • Strain in a clean muslin cloth.
  • Hold under running water for a minute.
  • Squeeze out excess water and hang for 15 minutes.
  • Empty the paneer to a large plate.
  • Take 2 tbsp. of paneer in a heavy pan and add corn flour and rose water.
  • Heat on medium flame stirring continuously for 3-4 minutes.
  • Cool, add to paneer in plate, add sugar, essence and colour.
  • Mix till very smooth.
  • Lightly grease and dust, moulds with ghee and corn flour.
  • Mix slivers of pistachios and almonds and cardamom powder.
  • Sprinkle little topping in each mould.
  • Press paneer mixture into it and level the top.
  • Chill for 3-4 hours. Unmould carefully.
  • Serve chilled.