INGREDIENTS
2 ltr toned milk (3.5% fat), Juice of 1 lemon, 50 gm gud (jaggery), grated, 6 almonds, chopped finely
METHOD
• Bring milk to the boil; turn off heat and add lemon juice. Stir until it curdles. If it does not curdle, add more lemon juice.Cover for two minutes. Strain through
a muslin cloth, making sure all the liquid or whey is removed. What remains in the cloth is paneer.
• Pre-heat the oven at 160°C for 7–10 minutes.
• Put the warm paneer in a mixer and give it a quick whisk. Transfer in a mixing bowl.
• Now add the grated jaggery. Mash thoroughly, using your hand, until completely smooth, for approximately 5–7 minutes.
• Spread this mixture in an even layer, about half an inch thick, in a small baking dish.
• Bake in a pre-heated oven for approximately 10 minutes or until the surface turns golden brown.
• Garnish with almonds. Divide into 10 equal portions and serve.
