1.
Boil the milk in a pan until it thickens and reduces in quantity.
2.
Now add the grated paneer to the milk. Mix well.
3.
Now, add the Khoa to the milk. Mix well.
4.
Add some cardamom powder to the milk. Give it a quick stir.
5.
Add a cup of sugar to the milk and mix well. Keep mixing until all the moisture evaporates and it becomes nice and thick.
6.
Grease the setting pan with some ghee.
7.
Split the contents of the pan (batter) into two equal parts and transfer half the batter to the setting pan. Press it down and level it using a spoon.
8.
Now, add coffee powder to 2 tablespoons of hot milk. Mix well in one direction, making sure no lumps are formed.
9.
Add this mixture to the pan with the remaining batter and mix well.
10.
Now, add the remaining batter to the setting pan on top of the plain batter and gently press down using the spoon and level it using the spoon.
11.
Garnish with some finely chopped pistachios! Level it evenly using the backside of a flat spoon.
12.
Let it cool and then refrigerate it for one hour.
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