Tillie Doyle
If you're looking for a sweet treat that's a little out of the ordinary, consider making a dessert with paneer. This Indian cheese is a versatile ingredient that can be moulded, mashed, and flavoured to create heavenly sweets that will satisfy any sweet tooth. From the traditional Bengali dessert Rasmalai to the miniature candy-like Chena Murki, there are a plethora of sweet treats you can make with paneer. So, get your chef's hat on and let's explore the wonderful world of paneer sweets!
Paneer Sweet Dish Characteristics
| Characteristics | Values |
|---|---|
| Dish Name | Kalakand, Rasmalai, Rasgulla, Paneer Kheer, Gulab Jamun, Jalebi, Kaju Katli, Rava Ladoo, Ghee-soaked paneer cheesecake |
| Ingredients | Milk, Sugar, Carrots, Saffron, Cardamom Powder, Yogurt, Mint, Cilantro, Cashews, Raisins, Rose Water, Vetiver Essential Oil, Dry Fruits |
| Preparation Time | 15 minutes to several hours |
| Serving Temperature | Warm or Chilled |
| Texture | Moist, Creamy, Spongy, Soft, Juicy |
| Taste | Sweet, Tangy |
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What You'll Learn
Kalakand
To make Kalakand, you will need 250-300 grams of soft, homemade paneer, which you can grate or crumble finely. If you are using store-bought paneer, it is recommended to soak it in hot water to soften it before crumbling. In a separate bowl, mix the condensed milk, paneer, sugar, milk powder, and cardamom powder. You can adjust the amount of condensed milk and sugar to your taste preferences. For a less sweet Kalakand, reduce the amount of condensed milk and add some plain milk.
Once the mixture is ready, pour it into a non-stick pan and cook over a medium flame for about 4 minutes or until it starts to leave the sides of the pan. Then, pour the mixture onto a greased plate and let it set until it cools down. You can cut the Kalakand into squares when it is still warm. For decoration, you can press roasted pistachios into each square. Kalakand is best served warm or chilled, and it can be stored in the refrigerator for 2 to 3 days.
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Rasmalai
Step 1: Making the Chenna (Indian Cottage Cheese)
Start by curdling full-fat milk with an acidic ingredient like lemon juice or vinegar. Heat the milk until it boils, then turn off the stove and add the lemon juice or vinegar. Keep stirring until the milk curdles completely. If it doesn't curdle, add more of the acidic ingredient and heat on low until it does. Pour the curdled milk over a muslin cloth or thin towel-lined colander and rinse with fresh water. Wrap the curds into a ball with the cloth and hang for an hour to drain the excess water. After an hour, the curds should be moist and grainy. Knead the chenna until it is smooth, non-grainy, and non-sticky.
Step 2: Shaping the Chenna
Make 10-12 balls from the chenna and flatten them into disc shapes. These discs will be cooked in sugar syrup to make them fluffy and porous, giving them a spongy texture.
Step 3: Sugar Syrup and Thickened Milk
In a separate pot, bring sugar and water to a boil to make a sugar syrup. Add the chenna discs to the boiling sugar syrup and cook until they puff up. Meanwhile, in another pot, heat full-fat milk until it boils. Add saffron and sugar, stirring occasionally to prevent scorching. Reduce the flame to medium and continue stirring every few minutes. When a layer of cream forms, move it aside. Boil until the milk thickens and reduces to half the quantity. Set aside half of the thickened milk to cool, then chill in the refrigerator.
Step 4: Assembling the Rasmalai
Remove the chenna discs from the sugar syrup and add them to the warm thickened milk. Chill in the refrigerator overnight or for 5-6 hours. Before serving, garnish with chopped nuts, pistachios, or saffron strands.
This recipe will yield soft, juicy, and mouth-melting Rasmalai, a perfect Indian dessert to enjoy with your family and friends.
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Rasgulla
To make rasgulla, start by rinsing a heavy-bottomed utensil to boil milk in—rinsing will prevent the milk from burning. Pour the milk and bring it to a boil over medium-high heat, stirring to prevent a layer of cream from forming on top. When the milk is hot and about to boil, pour in 2 tablespoons of lemon juice or vinegar to curdle the milk. You can also use white vinegar instead of lemon juice to curdle the milk, but if you do use lemon, be sure to rinse the chenna/paneer afterward to remove the lemon flavor.
Once the milk has curdled, drain the whey and knead the milk solids into a smooth dough. Form the dough into marble-sized balls, which should make around 12-14 balls. Set the balls aside and make the sugar syrup by combining the ingredients (except for the cashews, essence, and rose petals) and placing them over medium heat. Boil the mixture for 5-7 minutes, then add the essence.
Place 2-3 balls at a time into the hot syrup and boil them for 3-4 minutes. They will start floating to the top. Be careful not to crowd the pan, as the balls may break. Once cooked, transfer the rasgullas to a serving plate and pour saffron syrup over them. Decorate with cashew nuts and rose petals, then chill in the fridge and serve cold.
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Paneer kheer
To make paneer kheer, start by heating milk in a wide-bottomed pan or saucepan on low to medium heat. It is important to use a thick-bottomed or heavy pan to prevent the milk from burning. Stir the milk at intervals while it heats up. Once the milk comes to a gentle boil, lower the heat and let it simmer until it thickens. This should take around 5 to 6 minutes.
While the milk is heating, prepare the paneer by crumbling or grating it. If using refrigerated or frozen paneer, it is best to grate it. For frozen paneer, follow the instructions on the pack for thawing. If the paneer seems dry, soak it in warm water before crumbling or grating. Remember, the paneer should be fresh and preferably homemade.
After the milk has thickened, add the crumbled or grated paneer to the pan and simmer for another minute on low heat. Be careful not to overcook the paneer, as it can become chewy or dense. Turn off the heat and add rose water, rose essence, or skip the rose flavouring altogether. You can also add other flavourings like cardamom powder, saffron, or dry rose petals.
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Paneer payasam
Ingredients:
- Crumbled paneer (3/4 cup)
- Milk (2 cups)
- Sweetened condensed milk (1/4 cup, adjust to taste)
- Green cardamom pods (2)
- Sugar (1/2 tsp, optional)
- Saffron strands (a few)
- Nuts of your choice (cashews, almonds, pistachios), chopped into small pieces
Instructions:
- In a heavy-bottomed pan, add the milk.
- Dissolve the cornflour in 1 ladle of milk without any lumps and keep it aside.
- Bring the milk to a boil and add the saffron strands. Soak the saffron in warm milk for 10 minutes beforehand if you want the kheer to be golden yellow.
- Stir well, then add the cornflour mixture. Keep stirring as the milk will start to thicken.
- Now, add the condensed milk. If you don't want to use condensed milk, you can add more sugar.
- Finally, add the crumbled paneer and cardamom powder.
- Garnish with fried dry fruits like almonds and cashews, along with some raisin toppings.
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Frequently asked questions
Paneer is a type of unaged fresh cheese made from cow's or buffalo milk. It has a low-moisture content, which means it keeps its texture firm and springy, even when cooked.
There are several sweet dishes that can be made with paneer, including:
- Kalakand: a traditional sweet dish made with milk and sugar.
- Rasmalai: a popular Bengali dessert made by boiling chenna discs in sugar syrup and then soaked in thickened milk, flavoured with saffron and cardamom powder.
- Rasgulla: another popular Indian dessert made with chenna or paneer.
- Paneer Kheer: a quick and easy, milk-based creamy dessert that can be served either warm or chilled.
Paneer can be made at home by simmering milk for several hours with constant stirring. However, there are also instant versions of the recipe that can be made in under 20 minutes.
In addition to paneer, sweet dishes may include ingredients such as saffron, cardamom powder, carrots, almonds, cashews, raisins, and condensed milk.
