Post by braided-rug on Mar 3, 2007 11:22:28 GMT 10
Here is a use for paneer, you can make your own paneer. I love lychees, I have a can chilling in the fridge.
Lychees with Rabri
Serves:
6
Preparation Time:
10 minutes
Cooking Time:
15 minutes (plus 4 hours cooling/refrigeration time)
Ingredients:
2 tins lychees
350g paneer, grated
200g icing sugar
½ tsp ground cardamom Buy...
Rose or almond or vanilla essence
1 litre fresh milk
Saffron strands
50g unsalted pistachio nuts, crushed
Instructions:
1. Mix together 250g grated paneer, 100g icing sugar and a few drops of essence. Knead the mixture well until it is smooth and fluffy. Drain the lychees and carefully stuff them with the paneer mixture. Arrange the lychees on a serving dish.
2. To make the rabri sauce, gently stir and heat the milk until boiling. Add the remainig grated paneer and icing sugar. Cook the mixture on a low heat until it reduces to a thick sauce, stirring constantly. Remove from the heat and cool.
3. Spread the rabri sauce over the stuffed lychees and refrigerate for 4 hours. Serve chilled, garnished with the saffron strands and crushed pistachios.
www.spicesofindia.co.uk/acatalog/Lychees-with-Rabri-Recipe.html
Lychees with Rabri
Serves:
6
Preparation Time:
10 minutes
Cooking Time:
15 minutes (plus 4 hours cooling/refrigeration time)
Ingredients:
2 tins lychees
350g paneer, grated
200g icing sugar
½ tsp ground cardamom Buy...
Rose or almond or vanilla essence
1 litre fresh milk
Saffron strands
50g unsalted pistachio nuts, crushed
Instructions:
1. Mix together 250g grated paneer, 100g icing sugar and a few drops of essence. Knead the mixture well until it is smooth and fluffy. Drain the lychees and carefully stuff them with the paneer mixture. Arrange the lychees on a serving dish.
2. To make the rabri sauce, gently stir and heat the milk until boiling. Add the remainig grated paneer and icing sugar. Cook the mixture on a low heat until it reduces to a thick sauce, stirring constantly. Remove from the heat and cool.
3. Spread the rabri sauce over the stuffed lychees and refrigerate for 4 hours. Serve chilled, garnished with the saffron strands and crushed pistachios.
www.spicesofindia.co.uk/acatalog/Lychees-with-Rabri-Recipe.html