Paneer Peda...

Paneer Peda...

Ingredients:

1. Grated Paneer - 2 cups
2. Milk powder (also called Dry milk) – 1 cup
3. Condensed milk – 4 tablespoons
4. Ghee – 2 tablespoons
5. Sugar – 1/2 cup
6. Cardamom powder – 1/2 teaspoon
7. Pistachio – 2 tablespoons, finely chopped
8. Rose water (optional) – 3-4 drops
9. Milk – 2 tablespoons
10. Saffron (Kesar)

Procedure:

Warm 2 tablespoons of milk, and soak
a pinch of saffron and Keep aside. Please
note that the saffron needs to be
soaked for at least an hour. In case it
has not been done, the Peda wouldn’t
have the desired yellow/saffron color.
Heat ghee in a in a vessel. Non-stick
vessel is highly preferred. Keep the
flame on medium throughout the
cooking process.
Add grated paneer and stir. Make sure
you constantly stir the paneer , such as
it doesn’t stick to the vessel. Cook for
about 15 minutes, or until the moisture
evaporates.
Add sugar. The quantity of sugar I
have mentioned gives medium
sweetness. If you want it more on the
sweeter side, use more sugar, as
desired.
Make sure you are continuously stirring
the ingredients.
Add the condensed milk as well as milk
powder  cook until the moisture
starts leaving the sides of the vessel.
Also, add the soaked saffron, along
with the milk. Do not overcook, or it
might become dry. The mixture will
become bit stiffer once it cools down. Turn off the
heat.
Add cardamom powder and rose water,
mix well.
Let the mixture cool down a bit, and
start making the pedas when you can
handle the mixture with your bare
palms. The way you make pedas is,
apply ghee to your palms, and knead
the mixture like a dough to make it
really smooth. Make it into desired
sized balls, flatten the balls a bit and
apply chopped pistachio on top of
each. Press it a bit, for the pistachio
powder to set.