250 g (9 oz) Cottage cheese (paneer), 1/2 inch cubes
Ghee for frying
1/2 cup (60 g) 2 oz Almonds (badaam), blanched 100 g (3 1/2 oz) Currants (sultanas)
1/4 cup (25 g) Coconut (nariyal), slivered
1 cup (50 g) 1 3/4 oz Dried dates (khajoor), deseeded, slivered
1 tsp (6 g) Black peppercorns (sabut kali mirch)
l cup (250 ml) 8 fl oz Water
2 cups (300 g) 11 oz Sugar
6 Green cardamom (choti elaichi), crushed
1/2 tsp Saffron (kesar)
50 g (1 3/4 oz) Rock candy (mishri)
1 tbsp (15 ml) Lemon (nimbu) juice
Ghee for frying
1/2 cup (60 g) 2 oz Almonds (badaam), blanched 100 g (3 1/2 oz) Currants (sultanas)
1/4 cup (25 g) Coconut (nariyal), slivered
1 cup (50 g) 1 3/4 oz Dried dates (khajoor), deseeded, slivered
1 tsp (6 g) Black peppercorns (sabut kali mirch)
l cup (250 ml) 8 fl oz Water
2 cups (300 g) 11 oz Sugar
6 Green cardamom (choti elaichi), crushed
1/2 tsp Saffron (kesar)
50 g (1 3/4 oz) Rock candy (mishri)
1 tbsp (15 ml) Lemon (nimbu) juice
method
1. Heat the ghee (for frying) and fry the cottage cheese lightly. Remove and put aside.
2. Heat 2 tbsp ghee in a pot; lightly saute the almonds, currants, coconut, dates, and black peppercorns for 1 minute.
3. Add water, sugar, and green cardamom. Stir till the water comes to the boil. Lower heat and cook for 5 minutes.
4. Soak the saffron in 2 tsp of hot water and crush it with the back of a spoon. Mix into the pot and stir well.
5. Add the candied sugar and lemon juice; stir again. When the syrup becomes thick (not dry), remove from heat. Serve warm.
2. Heat 2 tbsp ghee in a pot; lightly saute the almonds, currants, coconut, dates, and black peppercorns for 1 minute.
3. Add water, sugar, and green cardamom. Stir till the water comes to the boil. Lower heat and cook for 5 minutes.
4. Soak the saffron in 2 tsp of hot water and crush it with the back of a spoon. Mix into the pot and stir well.
5. Add the candied sugar and lemon juice; stir again. When the syrup becomes thick (not dry), remove from heat. Serve warm.
serving amount
serves: 10 - 15
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