Ingredients:
1 tsp Maida
6-8 Almonds
1 tsp Semolina
4-5 cups Sugar
12-15 Pistachio
250 gms Paneer
3-4 strands Kesar
2 tbsp Rose Water
3 tbsp Khoya, grated
½ tsp Cardamom powder
Method:
Knead paneer well till smooth. Add maida and semolina (suji) and knead it gently and divide into 12-14 equal portions.
Soak pistachio and almonds in 1 cup hot water for 5-10 minutes. Drain, peel and chop them roughly.
Combine khoya with cardamom powder and rose water.
Knead it into a dough. Mix in the roughly chopped pistachio nuts and almonds and divide into 12-14 equal portions.
Stuff a portion of khoya into each portion of paneer and form them into marble-sized balls.
Add sugar in half litre water. Bring it to a boil and make thin sugar syrup. Remove scum, if any.
Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.
Gently slide in stuffed cottage cheese balls and cook for 4-5 minutes on high heat.
Sprinkle about a quarter cup hot water and continue to cook on high heat for another 5 minutes or till they are almost double in size.
Remove and keep in sufficient quantity of sugar syrup.
Refrigerate and serve chilled.
if cooked properly they should look something like dis >>>
[thumb=D]1222222222.JPG[/thumb]
