STEP 1.1- for chena boil milk in a pan.once its rises add the lemon juice and remove from heat.
STEP 2.2-mix with a spoon until its curdles.
STEP 3.3-drop the ice cubes into the pan immediately
STEP 4.4-drain it in muslin. hold it under the running water to remove the lemon flavour.
STEP 5.5-Hang the cloth to drain for 1/2 hours. After 1/2 hours transfer it into a bowl. Knead the soft paneer into a dough.
STEP 6.6-roll it into small balls.
STEP 7.7-Take water and Suger in a pan. and boil.once the water starts boiling drop in the paneer balls and boil for 2-3 minutes. Off the flame and leave aside for 1-2 hours or till they completely cooled.
STEP 8.8-boil milk in a pan for malai or rabdi.simmer the heat and allow it to reduce to half in quantity.
STEP 9.9-add Suger ,condensed milk and cardamom powder. Now take 2 tsp milk and soak saffron stand for 2 minutes.
STEP 10.10-add the saffron stand in boiling milk and mix.off the flame and completely cool down in room temperature.
STEP 11.11-Remove the paneer balls from the Suger syrup and press them gently to remove excess Suger syrup and drop them into the prepared malai . Cover and keep it for 10 minutes.
STEP 12.11-served it in earthen cup garnish with chopped almonds and pistachios and silver berq.
Nutrition value
1138
calories per serving
71 g Fat39 g Protein87 g Carbs1 g FiberOther
Current Totals
71 g Fat
39 g Protein
87 g Carbs
1 g Fiber
MacroNutrients
Carbs
87 g
Protein
39 g
Fiber
1 g
Fats
Fat
71 g
Vitamins & Minerals
Calcium
1250 mg
Iron
2 mg
Vitamin A
87 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
90 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
133 mg
Manganese
1 mg
Phosphorus
917 mg
Selenium
15 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
