Paneer preparation
1
firstly, prepare paneer by boiling 2-litre milk.
2
once the milk comes to a boil, add 2 tbsp lemon juice. you can alternatively add curd or vinegar.
3
stir well on medium flame until the milk curdles.
4
drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
5
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
6
squeeze off the water completely and rest for 10 minutes or until the water is drained off completely.
Instant khova preparation
1
meanwhile, prepare mava by heating 1 tsp ghee, ½ cup cream and ¼ cup milk.
2
now add 1 cup full cream milk powder.
3
keeping the flame on low, stir continuously until the mixture starts to thicken.
4
after 5 minutes, the mixture starts to separate from the pan. keep mixing until it forms a lump. finally, instant khoya (approx 1.5 cup) is ready.
Malai barfi preparation
1
now add 1 cup condensed milk and mix well. do not add any extra sugar as condensed milk contains sweetness.
2
mix until mawa is well combined with milkmaid.
3
crumble the paneer prepared. you can also grate store brought paneer.
4
add the crumbled paneer (1.5 cup) to the mixture mix well.
5
mix and mash until the mixture turns smooth.
6
continue stirring until the mixture thickens completely.
7
keep stirring until the mixture starts to separate pan and hold shape.
8
further, add ¼ tsp cardamom powder and mix well.
9
transfer the prepared mixture into a greased plate lined with baking paper. alternatively, prepare balls to prepare malai ladoo.
10
set well forming a block. top it with chopped cashew nuts, almonds and press gently.
11
allow to refrigerate for 2 hours, or till it sets completely.
12
now unmould and cut into pieces.
13
finally, serve malai burfi or store in an airtight container for a week in the refrigerator.
Video
Notes
- firstly, use fresh homemade paneer for juicy and tasty barfi.
- also, cook on low flame stirring continuously to prevent from burning.
- additionally, use good quality milk powder else the burfi will turn chewy.
- finally, malai barfi tastes great when fresh cream is added.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/malai-barfi-recipe-malai-burfi-sweet/