Paneer, Mawa Burfi

Ingredients:

Milk or Whipping cream -3/4 cup

Milk Mawa powder- 2 cups 

Condensed milk-1 can 

Finley grated paneer -1 cup

Grated fresh or frozen coconut- 2Tbsp

Sugar -1/2 cup

Ghee - 1/4-1/3 cup

Finely chopped pistachios- 1 Tbsp

Cardamom powder- 1/2 tsp

Saffron- few strands ( soak in couple of Tbsp milk)

Parchment paper 

Method:

First pan fry grated coconut for 2-3 minutes and set aside. In a nonstick or ceramic pan place whipping cream or milk, add Mawa powder mix well and stir continuously on medium heat until thickens. Add condensed milk and stir again 10-12 minutes, add paneer and coconut, mix very well and check the sweetness ( if needed add 2-3 Tbsp sugar) and stir continuously on medium heat, for another 10-12 min. Make sure not to turn brown or burn. Add ghee, mix well, cook while continuous stirring until to get the ball formation and also make sure to see not to stick to the pan. Add cardamom powder and saffron milk mix well and cook for another 2-3 minutes. It should look like a soft chapati dough. At this time take out from the pan place in parchment paper, work with hands without touching hot sweet. Massage for 5 minutes using parchment paper, then with rolling pin roll into desired thickness. Sprinkle pistachios on top, roll again gently. Cut the burfi into diamond shapes or squares. Ones it’s completely cools down burfi will be ready for serving.