by Rehana Khambaty
Added to 3 cookbooks
This recipe has been viewed 3956 times
All time favourite mithai!
- Knead the chhana into a pliable dough, adding the 4 drops of rose essence and plain flour.
- When chhana leaves the sides of the dish, add sugar and knead lightly.
- Divide the paneer mixture in 35 pieces.
- Insert a piece of palm candy and a cardamom seed into the centre of each piece and roll in the palms to form balls.
- Heat sugar syrup till it comes to the boil.
- Add the chhana balls to the syrup ensuring that they do not touch each other.
- Continue cooking for about 20 minutes, adding some hot water from time to time to present the sugar syrup from becoming too thick.
- Remove from the flame and keep aside to cool.
- Transfer to bowl and serve with the syrup.
- Keeps for a couple of days in the refrigerator.
This recipe was contributed by Rehana Khambaty on 23 Jul 2012Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...
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