Paneer ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 8429 times
Paneer or cottage cheese is one of the most versatile ingredients, lending itself as well to subzis as to desserts—both indian and western. Paneer is readily available in shops but there is nothing that can beat fresh home-made paneer, especially when used for making desserts like with paneer tarts with strawberry sauce. When making paneer, you may have to vary the amount of lemon juice used based on the quality of milk and the boiling point.
- Put the milk to boil in a dep non-stick pan.
- When the milk starts boiling, remove from the flame.
- Add the lemon juice and wait for 2 minutes.
- Stir once and again wait for 2 minutes or till the milk is completely curdled, strain it with the help of a sieve or muslin cloth and squeeze out all the excess water from the paneer.
- Use as required.
Nutrient values (Abbrv) per cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.