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PANEER - JAGGERY CUSTARD…….
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I was quiet taken aback while serving this to my friends, but good to hear that it tasted very fine and yummy … and few of the folks took the recipe from me !!!
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All I took is
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Hot thick milk – 1 liter
Powdered jaggery – 200grms
Custard powder (vanilla Flavoured) – almost 75 grams
Grinded Paneer – 200 grams (just coarsely)
Honey – 50 grams
Fresh cream – 100 grams
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How I made it
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Take a bowl mix everything together in that and fold it well with a hand beater or with a couple of big forks very slowly.
Then double boil it in a medium flame (as shown in the picr). When it starts getting thick add the jaggery powder slowly, the color changes to yellow and it thickens in 7 to 10 minutes with our nonstop stirring.
You may feel that milk gets split, but it is because of the coarsen Paneer , but make sure the flame is controlled while boiling.
Once it is done, shift it to a glass or ceramic bowl and top it with dry fruits and just dip few mint leaves and refrigerate it for at least 5 hours.
Yummy dessert ready to serve…
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I always serve custard with fruit cake or plum cake…
Once it is done, shift it to a glass or ceramic bowl and top it with dry fruits and just dip few mint leaves and refrigerate it for at least 5 hours.
Yummy dessert ready to serve…
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I always serve custard with fruit cake or plum cake…
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