Ingredients

Method

1. Crumble paneer and knead it.
2. Add the 2 tbsp of maida and knead again with the palm to make a smooth dough.
3. Divide into sixteen equal portions, roll into balls, and press slightly to flatten them.
4. Thinly slice almonds and pistachios. Dissolve 2 cups sugar in 2 cups of water, then bring to a boil.
5. Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and ½ tbsp of maida and bring to a boil again. Cook for few minutes.
6. Meanwhile boil milk in a thick-bottomed pan, lower heat, and continue to boil until it is reduced to a thick consistency (⅓ of its original volume).
7. Add the rest of the sugar and the cardamom powder, and keep boiling until the sugar is dissolved. Remove from heat, cool, and refrigerate for 1 hour.
8. Add sliced almonds, pistachios, and orange powder, and mix again.
9. Squeeze the chenna balls and put them into the chilled sweetened milk. Refrigerate it for another half an hour. Serve chilled.

Categories

• Refrigerated recipes
• Indian recipes
• Dessert recipes
• Recipes using almond
• Recipes using granulated sugar
• Recipes using cardamom
• Recipes using paneer
• Recipes using all-purpose flour
• Recipes using milk