Ingredients
- 4 cups full-fat milk (preferably fresh cow’s milk)
- 2 tablespoons lemon juice or white vinegar
- ¼ cup sugar (adjust to taste)
- ¼ teaspoon cardamom powder
- 1 tablespoon ghee (for greasing)
- Optional: chopped pistachios or almonds for garnish
Instructions
- Boil Milk:
Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to avoid burning. - Curdle the Milk:
Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar a little at a time while stirring. The milk will curdle and the whey will separate. If it doesn’t curdle, add a bit more lemon juice. - Drain the Whey:
Turn off the heat. Strain the curdled milk using a muslin cloth or fine sieve to separate the paneer (milk solids) from the whey. Do not rinse. - Cook the Paneer:
Transfer the paneer back into the pan. Add sugar and cardamom powder. Cook over low heat, stirring constantly. The mixture will release moisture and then begin to thicken. - Form the Cake:
When the mixture becomes dense and starts leaving the sides of the pan, grease a square or rectangular tray with ghee and pour the mixture into it. Flatten the surface evenly. - Set and Slice:
Let it cool at room temperature for an hour or refrigerate for 30 minutes to firm up. Once set, cut into squares or diamonds. - Garnish:
Sprinkle chopped nuts if desired.
Would you like a microwave or instant version of this recipe as well?