Paneer Rolls| Cottage Cheese Rolls- Quick dessert

Paneer or Indian cottage cheese is a very versatile food that one could think of.Be it a dessert or a typical Indian currys or gravies, it just blends like anything.Though it was widely used in North, it has rapidly found its place in South too.So simple to make and no additives or preservatives unlike other processed cheese,is the sole reason behind its popularity among health conscious people.

My affinity with paneer started when I was in high school.Raja's Kolkatta Bakery was the one in my native to sell all authentic bengali sweets. I would always want to go there and try each and every one,though I'm not a fan of sweets.No looking backs,since then.

I had made paneer,to make paratha for my Son's lunch box. The store bought ones seems harder.So these days , however tight my mornings are, I still manage to make fresh paneer and store for later use.This time I put the rest of the paneer to a good use by making these yummy dessert.

Make your own paneer by boiling some milk,preferrably whole milk.Add some yogurt/lemon juice/vinegar to curdle the milk.Strain the paneer by a strainer lined with a cheese cloth or mulmul cloth.Immediately make bundle it or make a potli and rinse under cold water.Tie well and squeeze well for few minutes. crumble with hands now.
Your clumbled paneer is ready.

Ingredients

Paneer / Cottage cheese ............................ 1 cup , crumbled
Powdered Sugar ........................................ 1/4 cup
Cardamom ............................................... 3
Saffron strands ...........................................few.
Warm milk...................................................1 tsp

Method

• Soak saffron in warm milk and set aside.
• Take paneer in a wide bowl or plate and knead well for 5 to 7 minutes or until you can make a smooth ball.
• Now add powdered sugar and crushed cardamom and again knead well.
• Heat a pan and add the paneer mixture and cook until you feel there is no moisture and still soft.
• Transfer the mixture to a plate and while they are hot knead well again and make balls.
• Add saffron milk to each of these balls.
• Refrigerate for a longer shelf life.

Note

• Do not discard the whey when you strain the paneer. Use them to knead your dough for roti or make butter milk.
• Do not over cook the paneer as it might make it rubbery.