Milk – 1 litre (full cream)
Paneer – 100 g
Sugar – 1/4 Cup
Almonds – 4 (chopped)
Cashew nut – 4 (chopped)
Pista – 4 (chopped)
Saffron – 4 strands
Cardamom Powder – 1 pinch
Boil milk on low flame in a thick bottomed pan for about 10-12 minutes until it reduces to quarter the volume (the milk should rise 4 to 5 times).
Stir continuously while the milk is boiling. After the milk thickens add in roughly smashed paneer and boil for 2 to 3 minutes. Add in diced almonds, cashew nuts and pisa.
Add sugar and mix until it dissolves. Add saffron strands and mix well until the colour changes to light cream. Add cardamom powder mix. Serve Paneer Basundi garnished with slivers of nuts either chilled or hot.
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