Paneer and Coconut Balls


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This colourful sweet does not use any fat.

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Preparation Time: 
Cooking Time: 
Makes 20 balls.
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For the paneer balls
500 gms paneer
8 tbsp powdered sugar
2 to 3 tsp rose water
a few drops of rose essence

For the coconut mixture
2 1/4 cups grated fresh coconut
1 cup granulated sugar
2 pinches of saffron (kesar) strands
a little milk

For decoration
4 to 5 blanched and chopped pistachios
silver foil


    For the paneer balls

    1. Mix all the ingredients very well and make a dough.
    2. Divide the dough into 20 portions and shape into small round balls.

    For the coconut mixture

    1. Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
    2. Warm the saffron in a small vessel. Add a little milk and rub in until the saffron dissolves.
    3. Add the saffron mixture to the coconut mixture. Mix well.

    How to proceed

    1. Make a covering of the coconut mixture over each paneer ball using hand pressure.
    2. Arrange the balls in a plate and cover with silver foil. Chill.
    3. Cut each ball into 2 parts. Decorate with pistachios.
    4. Serve cold.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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