Here is the recipe…
Soak kesar in 1 tbsp hot water for 10-15 mins. Mash paneer coarsely…
Sprinkle cardamom powder and saffron soaked in hot water & top with pista slivers. Refrigerate for a minimum of 45 mins to set. Cut into squares. Keep refrigerated…
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Recipe adapted from here.
- 1 tin (400gms) Condensed Milk
- 500 gms Paneer
- 2 heaped tbsp Full fat milk powder
- 4 Caradamom ( powdered)
- A few strands Kesar (saffron)
- 7-8 Blanched pistachio (sliced)
- 1/2 - 1 tbsp Ghee (for greasing)
- Soak Kesar/saffron in 1 tbsp hot water for 10-15 mins.
- Mash paneer coarsely and mix in condensed milk and milk powder. Heat the mixture in a thick bottom pan. Cook on low - medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan. Remove from the fire and spread onto a greased plate/tray. Make sure you dont spread it too thin. Level it with the back of a spoon or an icing spatula.
- Sprinkle cardamom powder (discard the skin and powder the seeds only) and saffron soaked in hot water & top with pista slivers. Refrigerate for a minimum of 45 mins to set. Cut into squares. Keep refrigerated.
To remove the skin of pistachio, soak it in hot water for 5-10 mins.
It's ideal to use a rectangular or square tray/tin for this. I used my swiss roll/jam roll tin. The thickness of the sweet depends on the type of plate/tray you use.
You can serve it straight from the fridge. However keeping at room temp for 15-20 mins before serving, will make it more softer.
You can store it in the fridge for 5-6 days in an airtight container.