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1. best if freshly made. try not to store for more than a day or two.
2. you can use a tablespoon of fresh cream to soften the paneer dough.
- Knead the paneer with the sugar to form a smooth dough. add the kewda essence and knead again.
- Divide the mixture into 2 parts and slightly saute 1 part in a non-stick pan for about 4 to 5 minutes.
- Mix the sauteed dough with the remaining dough and knead again.
- Roll out this mixture to 12.5 mm. (1/2 ") thickness.
- Using a cookie cutter, cut out rounds and place on serving plates.
- Decorate with sliced fruits of your choice.
- Chill and serve.
This recipe was contributed by sumagandlur on 27 Dec 2003
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