Paneer Toast
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Ingredients
| Ingredients | Quantity |
|---|---|
| Milk | 500g |
| Sugar | 400G |
| Venegar | few drops |
| Kova | 50g |
| Pista Powder | 10g |
| Cream | 100g |
Servings
| Serving | 20 Pieces |
|---|---|
| Preparation Time | 10 Mins |
| Cooking Time | 70 Mins |
Method
Bring the milk to a temperature just below boiling then turn off the heat.Add Venegar, 5 ml (one teaspoon) at a time, stirring the milk after each addition until the milk separates; the solid curds part from the green and watery whey.Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain the mixture through a cheese cloth in a strainer. Wrap the cheese cloth around itself in order to squeeze out moisture from the curds. Now paneer is ready.
Roll paneer and Cut them into cubes.
Prepare light consistency syrup. Fry paneers in the syrup for almost an hour in low flame.
Cut each of them into small halfs like cutlets.
Apply cream on each surface of the cutlets.
Sprinkle kova on the cream. Put little pista powder in the middle of the toast.
Recipe Tips
- It can be stored for a week.
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