How to prepare Paneer at home

METHOD


Heat the milk, bring it to boil and simmer it.

Now add 1 and a half spoon of lemon extract.

Stir it continuously until the milk curdles.

Now turn off the flame and squeeze the excess water from the curdled milk.

Keep the curdled milk (Paneer) aside for 30 mins.

Knead the curdled milk to a smooth dough.

Now the paneer can be refrigerated and cut into cubes.

Paruppu Payasam

INGREDIENTS

Moong dal- 1 cup
Powdered Jaggery - 1 cup
Sugar- 2 Tbsp
Grated Coconut - 3 Tbsp
Milk - 3 cups
Water- 1 cup
Cashews - 1/2 tsp
Ghee - 1Tbsp

METHOD

* Pressure cook the dhal for two whistle along with 2 cups of milk and 1 cup of water.

* In the mean time, dissolve the jaggery in hot water. This helps the jaggery to dissolve fast.

* Once the jaggery is completely dissolved, strain them and keep it aside.

* Heat ghee in a pan, fry the cashews till golden brown and keep it aside.

* Mix the jaggery water along with fried cashews, sugar, 1 cup of milk to the cooked dal and bring it to boil and simmer it to thicken.

* Finally add the grated coconut and serve it hot.