Ingredients:
For Paneer:
Milk – 1 litre
Citric Acid – 1/4 tsp
Rava – 1 tsp
Sugar – 3 cups
Water – 2 cups
Rose Essence – few drops
Food Colours – as required
For Payasam:
Milk – 1 litre
Sugar – 3/4 cup
Saffron – few strands
Assorted Nuts – blanched
Vanilla Essence – few drops
Method:
1. Prepare paneer with milk.
2. Knead the dough and divide it into 4 portions.
3. Keep one portion as white and add colours to each portion separately.
4. Make small balls.
5. Heat sugar and water together in a pressure pan.
6. Stir till it is dissolved completely.
7. When it starts boiling reduce flame and add prepared balls in it.
8. Close with lid and keep the weight.
9. Cook exactly for 12 minutes in reduced flame.
10. Switch off the stove and immediately keep under running tap water to cool it.
11. Transfer immediately to another dish after opening the lid.
12. Keep aside for 5 to 6 hours to soak.
13. Boil milk in a heavy vessel till it is reduced to half.
14. Add sugar and buts.
15. Stir in reduced flame till sugar is dissolved.
16. Take out gollas from syrup, squeeze and pot in boiling milk.
17. Boil for 5 minutes in reduced flame.
18. Add crushed saffron and remove from fire.
19. Mix essence.
20. Serve hot or cold.
You can use standard Britannia cheese that you get in the super market.
Which cheese did you use?
Sounds delicious…will try it out sometime… 🙂