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Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 +1/2 cup paneer grated or crumbled
  • 1/2 to 3/4 cup sugar more or less to suit your taste
  • a pinch of cardamom powder
  • shredded almond and pistachio to garnish
  • 2 tablespoons of warm milk infused with couple of saffron strands optional

Method
 

  1. In a thick bottom kadai, mix the grated or crumbled paneer with sugar and saffron infused milk (if using).
  2. Turn on the flame to medium.
  3. Cook the mixture till it warms up and the water from the sugar and the saffron infused milk evaporates. Takes few minutes. You don't want a very dry mix. If you cook it more it dry and become chewy.
  4. Turn off the flame.
  5. Add the cardamom powder.
  6. Spread in a small thali or any mould you desire (I have used silicon muffin cups).
  7. Garnish with slivered almonds and pistachios.
  8. Allow it to set for an hour.
  9. Consume with in a day or keep refrigerated.

Notes

I have made this Barfi with home made Paneer. The milk available here in Singapore does not curdle the way fresh milk does in India. Hence, the texture of your Brafi might look different. You need half the quantity of sugar from the paneer you have is the rule here. However, you can adjust the amount of sugar to taste. Remember to drain the paneer very well before mixing the sugar into it. If making paneer at home, use good full-fat milk. I have used Khadi Sakar/Rock Sugar to make this Barfi.