PANEER IN A SWEET CREAMY SAUCE

Preparation Method :

• Mix the Paneer with the reserved caster sugar and the baking powder in a bowl. Knead well, shape it into 12-15 small balls and then slightly flatten them.
• The Syrup: Combine the remaining sugar with the 3 crushed cardamom pods and a litre water in a large shallow saucepan and heat slowly until the sugar is dissolved.
• Put the paneer balls in the sugar syrup and simmer carefully for about 10-15 minutes. The paneer balls should be spongy in appearance. Remove from the heat and set aside.
• The Milk Sauce: Bring the milk to the boil in a saucepan with the saffron threads for about 20-25 minutes, stirring to prevent the milk from burning at the bottom.
• When the milk has reduced by about half, add the sugar and stir well. Remove from the heat.
• Gently squeeze some of the sugary liquid out of each of the spongy paneer balls in turn between two spoons. Place the paneer balls into the milk sauce and leave to cool.
• Add the ground cardamom, sliced almonds and pistachios and cover. Refrigerate until ready to serve and serve chilled.