This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.
2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
A pinch of Baking Powder
Couple Pinch of Saffron
- Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
- Stir till the whey separates out and milk cuddles.
- Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
- Mix sugar with 6 cups of water in a cooker and bring it to boil.
- Take out this paneer from the sieve and knead till very soft dough forms.
- Add in rawa and baking powder and knead again.
- Make thin flat squares and add half of them into the sugar syrup boiling in cooker
- Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
- Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
- When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
- In the morning grate the khoya and add in powdered sugar in it.
- Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
- Take out the cooked paneer pieces from the fridge and cut each into triangle shape
- Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
- Garnish with the silver leaf and serve chilled.
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.