September 11, 2012

How to Make Rabdi Paneer

Recipe By naiya Sheth : Learn how to make Rabdi Paneer. In earlier recipe we learn about rabdi. In that recipe we served it with yummy sizzling malpua. But in this recipe it has to served with chilled saffron flavoured paneer balls. In this recipe fresh home made paneer is used for better result. If rabdi and paneer balls are ready it will be easy to assemble it. This is a very nice and mouth watering recipe of Rabdi Paneer. For better result serve it chilled. 

Preparation time - 10 minutes
Cooking time - 30 to 35 minutes
Serves - 4 persons

Ingredients to make Rabdi Paneer:

For Paneer Balls:

400 grams paneer - cottage cheese
1 cup lukewarm water
1/2 tea spoon saffron
Ghee for frying

For Rabdi:

1 litre full fat milk
Make rabdi as the recipe

For garnishing:

Finely chopped almonds
Finely chopped pistachio
Cardamom seeds 
cardamom powder

Method to make Rabdi Paneer:

For rabdi:

  • Make rabdi as the recipe of Sizzling Malpua with Rabdi.
  • When ready cool at room temperature. When cool refrigerate for minimum 4 to 5 hours.

For Paneer Balls:

  • Scoop out small balls from paneer with the help of scooper. 
  • In a big bowl boil 1 cup of water and add saffron to it. Let it cool till lukewarm. 
  • When ready add paneer balls to it. Keep a side for minimum 2 to 3 hours.

How to assemble:

  • Before 2 to 3 hours of serving remove balls from water and press out excess water from them. Now place the in a serving plate and pour chilled rabdi over it. 
  • Garnish with finely chopped almonds, pistachio, cardamom seeds and cardamom powder.
  • For better taste place it in refrigerator for 2 to 3 hours again.
  • Serve chilled Rabdi Paneer as desert or sweet.

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