PANEER AND COCONUT BALLS:
INGREDIENTS:
For the paneer balls

½ kg paneer

8 tbsp powdered sugar

2-3 tsp rose water

a few drops rose essence

For the coconut mixture

2 cups dried coconut

1½ cups granulated sugar

2 pinches saffron

a little milk

For decoration

4 -5 blanched and chopped pistachios, silver foil

Method:

*  For paneer balls
*  Mix all the ingredients very well and make a dough.
*  Divide the dough into 2 portions and shape into small round balls.
*  For the coconut mixture
*  Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
*  Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
*  Add the saffron mixture to the coconut mixture. Mix well.
*  How to proceed
*  Make a covering of the coconut mixture over each paneer ball using hand pressure.
*  Arrange the balls in a plate and cover with silver foil. Chill.
*  Cut each ball into 2 parts. Decorate with pistachios.
*  Serve cold.

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KAJU KATRI SILVER RECIPE:

INGREDIENTS:

2 cups cashew nuts
1¾ cup sugar
3 tbsp milk
1 tbsp unsalted butter
1 tsp vanilla essence
1½ cup boiling water
4 sheets of silver leaf (optional)

METHOD:
*  Soak the cashew nuts in boiling water for 1 hour.

*  Drain it and process smoothly in a mixer by adding milk & then sugar.

*  Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.

*  Then, put vanilla essence and mix thoroughly.

*  Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes.

*  After it is cooled, cut into diamond shaped pieces.

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