Products
Paneer Burfi
May 24th, 2008 filed under Desserts
Paneer Burfi is great to serve with tea or coffee, or as a dessert with any meal.
Makes about 25 pieces.
Ingredients:
- Paneer with 1/2 gallon or 8 cups of milk
- 2 slices of white bread
- 3/4 cup sugar
- 6 green cardamoms coarsely grounded
- 1/4 cup sliced almonds
- 1/2 teaspoon of butter to grease the baking pan
Method:
- Check the recipe for paneer and make the paneer with whole milk or 4% milk.
- Pre heat the oven on 275 degrees.
- Grease the 8″ by 8″ baking pan keep aside.
- Remove the crust from all side of bread.
- In food processor put the bread and make breadcrumb add paneer and sugar mix it well now add cardamom and half the sliced almonds and mix just for few seconds.
- Mixture should be moist, if it appears to be dry add 2-3 spoons of milk.
- Put the mix in baking dish spread evenly and spread rest of the almonds evenly. Cover with the foil.
- Burfee should take about 30 minutes but check after about 20 minutes like you will check the cake putting the knife. Knife should come out clean. After burfee is ready leave it cover for about fifteen minutes so burfee remain moist with the steam.
- After paneer burfee comes to the room temperature cut them into your desired size and shapes.
Variations:
- Add 2 tablespoons of coconut powder in the mixture while mix is still in food processor.
- You can flavor the burfee with saffron adding about 6 strand of saffron in the mixture.
- Saffron will give nice color and add to the taste.
…
See Aunty’s reply to the same question on June 12th (scroll down). Yes, you can use ready made paneer. Use 1/2 pound.
Manjulaji,
Please advise if I can use the ready made “Paneer slab” that is sold in Indian grocery stores for this… and if it can be used please suggest the quantity of the ready made paneer ( number of the standard slabs) that I will need.
Regards
Shivangi
hello Aunty,
how r u? Thanks for such wonderfull recipes .Can u pls.tell me recipe for churma ladoo.
Hi Vinuta, keep milk based sweets out at room temperature only for serving. These are home-made sweets with no chemical preservatives (which is good), therefore keep them in the fridge until ready to serve.
You can take them out about an hour ahead of time if you don’t want them really cold, but just don’t leave them out for too long.
Hello Vinuta, You can refrigerate the paneer burfee for a week and rasmalai for 4 days. Freeze them for about two months I have noticed after that they start loosing the taste
Hello aunty,
today i saw ur website…and really liked the recipes and want to try rasmalai and paneer burfi…please do specify the duration i can preserve and eat….and storage also like fridge ya outside room temp…
I made paneer firtst time ever and experimented with “Paneer Burfi”, my husband loved it!! I used condensed milk instead 2% milk. It tastes really good. Thanks again to show us your great and easy method of cooking, it is so awesome to have your website:)
Dear Manjula Aunty,
I made your Paneer Burfi today and it came out very good.
I flavored it with saffron and sprinkled crushed pistashios all over the top before baking. I will try other flavor combinations next time.
Thank you again. Your website and recipes are truly appreciated. The video demonstration is a huge bonus in getting the details of the recipe correct on the first try.
Helo Jaya,
when you are mixing paneer, sugar, and bread crumb add the saffron same time.
Dear Manjulaji,
I love saffron, but before I make this recipe I want to make sure I add the saffron correctly.
Do I just put the 6 strands into the mixture dry or should I crush the saffron first, mix with a tablespoon of warm milk and then add?
Thank you.