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Ingredients
:
Paneer of 1 litre milk/cheese
200 gms powdered
Confectioners sugar
2 small packets Half and Half
1 tsp powdered elaichi
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar
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Method
:
If you are using the Ricotta cheese, mix
together the confectioners sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese
turns light brown and loses all moisture.
Take it out and let it cool. When cool,
shape into small flat balls.
If you are using paneer, mix the paneer
and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield
sugar syrup. The syrup should not be too
thick. Insert the balls one by one in the
syrup and warm them up. They should become
spongy.
In the meantime, boil the half and half
with the rose water. Set aside
Add the elaichi and nuts to the half and
half. Mix well. Add the cooked balls to
the half and half. Let it stay immersed
for about 1 hr.
You can either chill it or serve it at room
temperature.
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