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photo by Muskan Goswami
Add 2 cups of milk in a vessel and once it reaches the boiling consistency lower the flame, continue heating til the milk reduces to almost 1 and a quarter cup.
Meanwhile boil the remaining 2 cups of milk in a vessel and once when it comes to boil, add the lemon juice mixed with 1 tsp of water.
Now you can see that the water starts separating.
Once the milk has curdled switch off the flame to avoid over coking and drain with a clean muslin cloth.
Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
Add this paneer to the boiling milk and mix well and, keep the flame low.
Now add sugar and cardamom powder to this and mix well.
Saute it nicely, till the moisture leaves and this become a whole mass.
This may take 10-15 minutes.
Grease a plate with ghee and keep aside.
Once the milk and paneer's combo turns into a mass, transfer this mass to this greased plate.
Keep the plate in refrigerator for half an hour.
Take it out, it must be settled by now.
Cut it into square pieces and garnish it with pistachios and serve.
You can even heat it for a few seconds in microwave and then serve.