Source: Indian Recipes Under 30 Minutes
Date tried: February 3, 2017
Yield: 4 servings
Time needed: 30 minutes
My grandson really enjoyed this treat! It is quite easy to make & good as a topping on ice cream, pancakes, etc.
250 gm/9 oz. paneer (Indian cottage cheese*) cut into 1/2” cubes
ghee for frying
60 gm/1/2 cup almonds. blanched
100 gm currants or sultana raisins
25 gm/ 1/4 cup slivered coconut
50 gm/1 cup dried dates, deseeded & slivered
6 gm/1 tsp. black peppercorns
250 ml/1 cup water
300gm/2 cups sugar
6 green cardamom, crushed
1/2 tsp. saffron
50 gm rock candy
15 ml/1 Tbsp. lemon juice
Heat the ghee and lightly fry the paneer.
Remove and put aside.
In a pot, heat 2 Tbsp. ghee & lightly sauté the almonds, currants, coconut, dates & black peppercorns for 1 minute.
Add water, sugar and green cardamom.
Stir until mixture comes to a boil. Lower heat and cook 5 minutes.
Meanwhile soak saffron in 2 tsp. hot water.
Crush saffron with the back of a spoon and add to the pot, stirring well.
Add rock candy, lemon juice and fried paneer. Stir again.
When syrup is thick (not dry) remove from heat and serve warm.
*Paneer is a very firm cottage cheese, about the same texture as a block of firm tofu.