4 recipes that use full-fat milk, with photos, step-by-step instructions and cook times. The quickest, Paneer, takes 47 minutes. It is most often cooked with citric acid, mawa and rose essence.
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Home-made paneer is softer and creamier than shop-bought, and it takes just milk and a little citric acid. Hot milk is curdled, the whey drained off and the curds pressed into a block that slices cleanly into cubes. Use it in curries such as paneer makhani and mutter paneer, in parathas or in tikka.
Malai sandwich is a Bengali-style sweet of soft paneer squares poached in rose syrup, soaked overnight, then split and filled with warm, sweetened mawa (khoya). They're spongy, juicy and creamy. Serve them chilled in small paper cases; the recipe makes 20.
Kesar paneer kali are oval sweets of soft home-made paneer coloured with saffron, poached in light rose syrup and soaked overnight, then split and filled with cherries and pistachio. They're spongy, juicy and delicately floral. Serve them chilled; the book's photo shows them topped with a swirl of whipped cream too.
Kulfi is India's dense, creamy frozen dessert, made by boiling milk down to half and enriching it with mawa (khoya, dried milk solids), condensed milk, saffron, cardamom and ground nuts. It freezes slowly into a firm, rich ice that's sliced rather than scooped. Serve it in slices, garnished with almonds and pistachios.
