Prep Time :15 mins
Cooking Time:15 mins
Serve: 4
INGREDIENTS
Milk - 1 ltr
Lemon juice - 1 tbsp
Jaggery / gur - 1 cup
Cardamom powder - 1/4 tsp
METHOD
Boil milk in a heavy bottom vessel.
Milk - 1 ltr
Lemon juice - 1 tbsp
Jaggery / gur - 1 cup
Cardamom powder - 1/4 tsp
METHOD
Boil milk in a heavy bottom vessel.
Once boiled add the lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
And hang the cheena in muslin cloth for half an hour.
Now we got soft paneer /cottage cheese.
We mashed the paneer / cottage cheese very well and make a soft and smooth dough.
Heat non stick pan and add milk and jaggery and cook on a low flame.
When the jaggery melt and the mixture mix well ,add the paneer and cardamom powder and cook for five mins and now turn off the flame.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
And hang the cheena in muslin cloth for half an hour.
Now we got soft paneer /cottage cheese.
We mashed the paneer / cottage cheese very well and make a soft and smooth dough.
Heat non stick pan and add milk and jaggery and cook on a low flame.
When the jaggery melt and the mixture mix well ,add the paneer and cardamom powder and cook for five mins and now turn off the flame.
Grease the mold with clarified butter and stuff the mixture to the mould.
Remove the jaggery modak and place it on a plate Set half an hour in the fridge
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