Friday, 16 August 2013


Today's post is a dessert that is traditionally made with paneer* dumplings soaked in cardamon milk and served chilled. Rather than use the method of making paneer from milk to make the dumplings, this method uses milk powder**

Using milk power I find is much easier & quicker than the traditional method as you're not having to wait on the paneer to set. 

The amounts below will serve 6 people - 2 dumplings per person : 

For the milk :
1 litre milk 
1/2 cup sugar
6-8 cardomon pods
Few drops of rose water

For the dumplings:
1 cup milk powder
1 medium egg
1 1/2 tbsp melted butter 
Pinch of soda bicarbonate 
Chopped pistachios & almonds
Pinch of saffron 

•Start by bringing the milk to boil in a heavy based pan, with the sugar & cardamon pods. 

•When the milk comes to boil, leave to simmer on a low heat and make the dumplings

• Place the milk powder in a bowl with the soda bicarb and stir together. Add in the melted butter & the egg, mix together to form a soft dough. Knead together gently for a couple of minutes

•Divide the dough into 12 equal pieces and shape into round balls. Don't worry if they are not perfectly round !

•Gently place the balls into the simmering milk, and they will double in size.

•Leave to simmer for 10-15 minutes and leave to cool. Add in a few drops of rose water, garnish with saffron & chopped nuts 

•Once cooled, place in the fridge to chill completely and serve 

*Paneer is a soft cheese made by curdling milk as it comes to boil

**most supermarkets now sell Asian branded milk powder, you should be able to find a whole isle dedicated to Indian & Asian produce. I normally use Nido milk powder

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