Author: admin  //  Category: Deserts, North Indian Dishes


1) Milk – 1/2 litre
2) All Purpose flour (maida) – 3 tsp
3) Lemon juice – 2-3 tbsp.
4) Sugar- 1 cup
5) Water- 1 cup
6) Rose essence or cardamom powder – 2-3 drops or 1/4 tsp


1) Heat milk in a pan and bring it to boil. Remove from heat.
2) Add lemon juice to the milk.
3) Stir slowly and gently until white curd forms on the surface and separates from milk.
4) On straining this milk, the curd that is obtained is called “paneer”. Wash paneer well under cold running water and twist the cloth that was used for straining to extract water.
5) Mix paneer with flour to make a smooth dough.
6) Make small balls of equal size (6-7) of the dough and keep aside.
7) Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8) Add paneer balls to the syrup and cook for 15 minutes with lid partially covered. paneer dumplings will puff up.
9) On cooling, add rose essence.

* Refrigerate and serve chilled.

Recipe by
Kiran Mary

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