Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 1 Litre of Full-Fat Milk into a pan, bring it to a boil, then turn off the flame and let it sit for 2-3 min.
local_fire_departmentHigh flame until boilingWatch out
Do not let the milk burn at the bottom
stir occasionally
Add 2 Tbsp Vinegar/Lemon Juice mixed in 2 Tbsp water to the milk and stir slowly until the milk curdles completely.
local_fire_departmentOff heatWatch out
Stir gently so the paneer curds form properly without breaking down into tiny particles.
Pour carefully through the strainer to avoid splashing hot whey; hot liquid can cause burns.
Strain the water through a wire mesh strainer and remove all the water by pressing the cheese against the strainer.
Transfer the cheese to a grinder machine, add All-Purpose Flour 1/2 tsp, Cardamom powder 1/4 tsp, and A Pinch of Baking Powder, then grind well.
Watch out
Do not over-grind continuously
pulse or blend in short bursts to prevent the paneer from releasing too much fat
Spread the Dough all over the plate and refrigerate for 5 min.
Roll the Dough, make balls 14-15g each so that balls should be smooth and crackless.
Watch out
Roll firmly between palms to eliminate all surface cracks
any cracks will cause the balls to break apart in boiling syrup
Add Sugar 1 Cup and Water 6 Cups to a pan and stir until it boils.
local_fire_departmentHigh flameHandle the boiling sugar syrup carefully; boiling syrup is extremely hot and can cause severe burns if splashed.
When it starts boiling, add the balls one by one, cover and cook them at high flame for 15-20 min until they sink in water when checked.
local_fire_departmentHigh flameWatch out
Keep the flame high and covered so steam builds up and cooks the balls evenly inside.
In a pan, add Milk 1 Litre, Sugar 1/2 Cup, and Green Cardamom 4, then reduce the milk to half.
local_fire_departmentMedium flameWatch out
Stir frequently while reducing milk to prevent scorching at the bottom of the pan.
Squeeze the balls gently, add them to hot milk, and let the balls sit for 10 min.
local_fire_departmentLow flameWatch out
Squeeze gently so the soft spongy balls do not tear or lose their shape.
Handle the hot pan and serving dish carefully; hot contents can cause burns.
Pour into a serving dish and decorate with pistachio 2 tbsp.
