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First pour milk in a pan and allow it to get a boil.
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Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer.
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Stir the milk occasionally so that milk doesn't stick to the bottom.
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Then add 1 tbsp lemon juice in the center and stir, repeat this for 1 time more.
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Now milk must have curdled, if not, you may repeat the same for 1 time more.
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Once milk has curdled properly, pour the milk to the lined strainer Gather the kitchen towel from the sides and rinse the chena very well in running water.
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It will remove the tangy flavor from the chena (coagulated milk. Squeeze the water as much as possible with hand and hang chena for about 30 minutes.
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If you are in hurry, you may place a heavy weight on the chena for 10 minutes.
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Heat the frying pan on medium and melt butter in it.
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To the butter pour condensed milk and cook for a minute.
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Next add milk powder and crumbled chena which we prepared earlier.
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Mix it well.
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Cook mixture on medium heat, by stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough.
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This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture). Now this is known as khoya/Mawa.
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Add cardamom powder, nutmeg powder,saffron milk and cook for another minute and remove from heat and mix it well.
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Transfer the khoya or mawa into a bowl and let it cool off until khoya becomes just lukewarm. Allow it to cool for 3 – 4 minutes.
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Now the mixture is ready to make a pedas out of it.
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Grease a plate with ghee and your palms to shape the peda.
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Decorate with cherries. Garnish with cherries when still warm.
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Serve on room temperature.
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Paneer peda can be kept for few days at room temperature and about a month refrigerated.
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Make these paneer peda for pooja/festivals or simply enjoy them with a glass of chilled milk.