Paneer penda
Moulded milk fudge of mawa and paneer with saffron and nutmeg
Soft, milky pendas made from mawa (khoya) and crumbled paneer cooked down in sweetened milk, flavoured with saffron, cardamom and a little nutmeg. The mixture is pressed into small moulds to give pretty shapes. Makes 15; serve as a festive sweet or offering.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 15
Ingredients
Method
0/6 doneStep 1: Boil 4 ¼ cups whole milk and 4 ½ oz sugar in a heavy pan over a medium heat for 8 minutes, stirring often.
8 minStep 2: Add 3 ⅛ oz paneer, crumbled and cook for 7 minutes, stirring.
7 minStep 3: Mix in 14 oz mawa (khoya), grated and cook for 15 minutes, stirring all the time, until thick.
15 minStep 4: Add ¼ tsp saffron, crushed, ¾ tsp ground nutmeg and 1 tsp ground cardamom and take the pan off the heat.
Step 5: Keep mixing until the mixture is cool and slightly firm.
Step 6: Press a little of the mixture into a small penda mould, press firmly and turn out. Repeat with the rest.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 9 g
- Carbs
- 20 g
- Fat
- 11 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paneer penda take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
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