To make the Paneer: Follow My Homemade Paneer Recipe- Step by Step
Post boiling the milk- Turn off the flame, add in the lemon-water juice mixed in it, slowly & gradually to curdle it into big chunks
Keep stirring the milk with one hand but gently & not vigorously while pouring in the lemon mixture to get the softest & best paneer as the result
Once the whey & Chhena, separates- Strain it on a cheese cloth & wash it well with the chilled water (this removes the flavour of lemon or white vinegar mixture thats been used to curdle the milk)
Squeeze out tightly as much is possible & hang it on some height- for 1 hr (not more), to get any excess water drained out but we need it moist enough to prepare any sweet dish (Be Any)- Hence, its ALWAYS advisable to not drain out the entire water content of it completely & leave it quite dry
Now, with the help of your palm : Mash it well enough for at least 10 mins time post adding in it the Rava
Now, add in the paneer dough: To a frying pan- Over the low-medium heat & keep sauting for about 3-4 mins time
Now, gradually one by one: Add in the rest all other ingredients & continue cooking it for the next 2-3 mins time
Before turning off the flame: Add in the ghee & mix it with the entire mixture until well combined
Now, allow it to cool down a bit & transfer it to a big plate where you can cut/shape it accordingly, as per your own choice & sizes (Ive done it with the help of a few designed Sandesh moulds)
Once done: Refrigerate it for at least 2-3 hrs time before serving it to the platters
HAPPY DUSSERA...HAPPY BIJOYA DASHAMI TO ALL
