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Articles: Recipes | Paneer Punjabi
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| Ingredients: | | | | | Black Gram | : | 1 cup | | | Sugar | : | 1½ cup (powdered) | | | Dry Fruits & Nuts | : | ½ cup (chopped) | | | Ghee | : | 2 tsp | | | Oil | : | for frying | | | Cardamom | : | 4 (powdered) | | |
| | Preparation: | | | | Clean, wash and soak gram for six hours. Drain and grind it to a smooth and stiff batter. | | | | Heat oil in a heavy bottomed pan. Take big lemon sized balls from the batter make it into cutlet shapes using a wet palm or wet plastic sheet or cloth, and drop in carefully into the hot oil. Deep fry the balls till they turn golden brown in colour. Repeat the process till the batter is finished. | | | | Grind the fried cutlets in a mixer without adding water, into a coarse powder. Heat 2 tsp of ghee in a pan and put ground powder into it. Add chopped dry fruits and nuts, cardamom powdered, sugar and mix well. Make laddus from this powder. Now Punjabi paneer is ready to serve. | | |
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