It’s a very delicious and very unique Bengali Sweet. Here we make sandwich using Rasgulla and khoya cream. It tastes awesome when served chilled..
- 1 lt Milk
- 1 lemon
- 1 cup Sugar
- 3 cup Water
- Few Saffron Strands
- 1 tsp Cardamom Powder
- 2/3 cup Khoya
- 4 tbsp whipping cream
- 2 tsp Sugar
- small pinch of edible Color
- 1 tbsp Pistachio slices for garnishing
To make Paneer, bring milk to boil over medium heat Keep stirring to avoid burning and to form malai on top surface. Add Lemon Juice slowly into boiling milk. Turn heat to low. Milk will start curdling immediately. Paneer granules and water will get separated completely.
Drain all the water in muslin cloth. Wash Paneer granules with cold water. Twist the cloth and squeeze out all the water.
In a deep pan, add sugar and water, stir. Once mixture starts boiling add Saffron strands and Cardamom Powder.
After a minute add Paneer balls. Cover with lid and cook for 18 to 20 minutes. Do not cover completely, After 20 minutes, turn the heat off and let the Paneer balls rest for atleast 2 hours into sugar syrup.
Add whipping cream and sugar, mix well. Blend nicely to fine smooth paste. Add little edible color, mix evenly. Cover and store in the refrigerator.
spread 1 tsp khoya mixture on one part and place second part on it. Press lightly.
Garnish with Pistachio slivers..Refrigerate for an hour and then serve.
Avoid copper or aluminum cookware.to make paneer. Don’t squeeze more water from paneer. Gently allow to drain water for 10-12 mins. Don’t make it over dry.
One can also use Rose Water or some drops of Rose Essence.
One can Use edible silver foil to make it more attractive.
Happy Cooking 🙂 🙂