Making Paneer

A Guide to Perfect Paneer and Sweets

Paneer, a mild and versatile fresh cheese known as “chena” in Indian cuisine, is a true staple across countless dishes—whether it’s in savory curries, appetizers, or delightful desserts. Its neutral flavor makes it an ideal canvas for absorbing the spices and aromas of any recipe.

When I make paneer, I curdle whole milk with lemon juice (vinegar or citric acid works too!). After curdling, I thoroughly rinse it to remove any lingering acidity. The key to a good texture is pressing out excess water, which I achieve by placing the paneer in a flat container under a heavy weight. After a few hours in the fridge, it’s ready for slicing. For certain recipes, frying the paneer beforehand helps it hold its shape.

Paneer for Sweets

• For sweets like Burfi or Sandesh, whole milk works best for a rich taste.
• Rasgulla, Chum Chum, and Rasmalai benefit from 2% milk, as this texture is ideal for these delicate desserts.

When making Rasgullas, achieving that perfect shape can be tricky—problems like flatness, hardness, or cracks often arise due to water content or under-kneading. But if things go awry, there’s no waste here! For example:

• Flat Rasgullas? Transform them into Rasmalai.
• Too hard? Cut into cubes for a creamy Kheer.
• Crumbled? Repurpose as Burfi or mix with vanilla ice cream, garnished with almonds or pistachios.

And yes, Rasgullas can be made in a pot! Try my Chum Chum recipe as a base, add a little extra water, and cook for about 20 minutes instead of 25. Enjoy experimenting!