Paneer Barfi
Recipe GLPR8d040c1619d254
A rich and creamy Indian fudge confection made with fresh paneer cheese, condensed milk, and cream. Cooked gently until thick and fudgy, then infused with aromatic cardamom, saffron, and rose water. Topped with roasted almonds and pistachios for a delicate crunch, this elegant sweet treat is perfect for special occasions or as an indulgent dessert.
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Ingredients
10 to 12 whole blanched almonds
10 to 12 whole shelled and blanched pistachios
100 grams paneer (fresh cottage cheese)
200 grams sweetened condensed milk
125 ml heavy cream or low-fat cream
4 whole cardamom pods, finely ground
1 pinch saffron strands
1 teaspoon rose water
½ teaspoon ghee for greasing
Directions
Bring a pot of water to a boil over medium-high heat. Place the blanched almonds and pistachios in the hot water, cover, and let them soak for 30 minutes to soften.
After soaking, drain the nuts and peel away the thin skins from the almonds and pistachios. Finely chop the peeled nuts and set aside.
Using a box grater or food processor, grate the fresh paneer cheese into fine crumbles.
Grind the whole cardamom pods in a mortar and pestle until you have a fine powder. Set aside.
In a heavy-bottomed pan, combine the grated paneer, sweetened condensed milk, and cream. Stir to combine well.
Place the pan over a low flame and cook, stirring constantly with a wooden spoon to prevent sticking. The mixture will gradually thicken as the moisture reduces and the paneer combines with the condensed milk and cream.
Continue cooking and stirring for approximately 10 minutes until the mixture begins to pull away from the sides of the pan and forms a cohesive mass. Do not overcook, or the barfi will become dense and overly chewy.
Once the mixture has thickened to a fudgy consistency, add the powdered cardamom and saffron strands. Stir well to distribute the spices evenly throughout.
Cook for approximately 2 minutes more, then remove from heat. Add the rose water and fold gently into the mixture to incorporate the floral essence evenly.
Lightly grease a square or rectangular tray with ghee. Transfer the paneer mixture to the tray and spread it out in an even, compact layer.
While the mixture is still slightly warm, arrange the chopped almonds and pistachios evenly on the surface. Gently press the nuts into the barfi with your fingertips so they adhere.
Allow the barfi to cool to room temperature, then refrigerate until completely set and firm, about 2 to 3 hours. Once set, cut into small, neat squares using a sharp knife.
Serve at room temperature or chilled. Store any leftover barfi in an airtight container in the refrigerator for up to one week.
