Paneer Barfi

Ingredients

• 200 grams sweetened condensed milk or ¾ cup
• 100 grams paneer/cottage cheese
• 125 ml cream or ½ cup cream, low fat 25% to 30% (i used amul cream)
• 1 tsp rose water or one drop of rose essence
• a pinch of saffron strands/kesar
• 4 cardamoms, finely powdered in a mortar-pestle
• ½ tsp ghee for greasing a pan or tray
• 10 to 12 shelled & blanched pistachios
• 10 to 12 blanched almonds/badam

Instructions

1. first heat water in a pan or in the microwave till bubbling hot.
2. add pistachios and almonds to the hot water. cover and keep aside for 30 mins.
3. then peel the pistachios and almonds and chop them. keep the chopped dry fruits aside.
4. grate the paneer/cottage cheese.
5. in a pan take the sweetened condensed milk, cream and grated paneer.
6. stir, mix and then keep this pan on a stove top on a low flame.
7. begin to cook and keep on stirring this mixture.
8. continue to stir, so that the mixture does not stick to the bottom of the pan. the mixture would begin to thicken.
9. when you see the mixture leaving the sides of the pan and clumping together, then add saffron and cardamom powder. about 10 minutes.
10. continue to cook for a couple of minutes, about 2 minutes more.
11. remember not to over cook, as then the barfi become dense and chewy.
12. then add rose water
13. mix well so that the rose water incorporates in the mixture.
14. in tray greased with ghee, spread the barfi mixture evenly.
15. now layer chopped pistachios and cashews on the barfi. press the dry fruits with your fingers lightly on the barfi.
16. let the barfi cool and then slice them into small squares. you can serve them or refrigerate them.