PANEER BURFI

INGREDIENTS

FOR BURFI

• 2 cups Crumbled Paneer
• ¼ cup + 3 tablespoon Powdered sugar
• ½ cup Dry milk mawa powder

DECORATE WITH

• Cardamom Powder to sprinkle on top
•  Saffron
•  Crushed Pistachios (or nuts of your choice)

INSTRUCTIONS

Step 1: Boil 2-liter milk in a large vessel. When it comes to a boil, add 1/2 cup of lemon juice or vinegar.

Step 2: As soon as the milk curdles, take it off the flame. Strain it through a muslin cloth. Wash paneer under cold water to remove the acidic taste of lemon juice.

Step 3: Squeeze all the water out of the paneer and let it sit covered, undisturbed for 30 minutes to an hour.

Step 4: After the resting time is over, unwrap paneer and knead until it’s smooth. 

Step 5: Transfer paneer to a big bowl. Add powdered sugar and mix to combine. 

Step 6: Add Milk mawa powder. Mix to combine.

Step 7: Milk mawa powder is dried form of mawa. It’s in fine powdered form and can be found at any supermarket fridge section. In US it can be found in any Indian grocery store.

Step 8: Knead the mixture with your hands until it starts to come together like a dough. 

Step 9: If the mixture feels dry and difficult to bind, add few drops of milk. Same way- IF the mixture feels sticky – add an extra tablespoon of milk mawa powder. Adjust the sugar level and knead until smooth.

Step 10: Grease a bowl and line it with a plastic sheet. Transfer the burfi mixture into the lined greased pan. Use a rubber spatula or spoon to spread burfi evenly across the pan.

Step 11: Garnish the top with cardamom powder, saffron strands, and slivered assorted nuts. Let the burfi cool in the refrigerator for about an hour. After the desired time, cut in squares and enjoy.

Step 12: To get a solid block of burfi, set burfi overnight in the fridge and cut the cubes in the morning with a sharp knife.

Step 13: If the weather is hot and humid then store burfi in the fridge. It’s good for 2 – 3 weeks in the refrigerator. If it’s winter, burfi can stay outside on the kitchen counter.