Ingredients

• 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.