How To Make Paneer

Ingredients:


 
1 litre Milk

11/2tsp vinegar or 1/2tsp lemon juice or citric acid


How to prepare paneer:

Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough

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How To Make Boondi

Ingredients:


 
2 cups gram Flour (besan)

11/4th cup Water

Oil for deep-frying


Preparation:

Gradually mix the water into the flour to make a smooth batter.
Whisk well and leave for 10 minutes.
Heat the oil in a heavy-bottomed pan. using perforated spoon with round holes, pour the batter into the oil, shaking the spoon so that the batter drops fall through in pieces.
Use a little of batter at a time. Use a clean, perforated spoon to turn the bondi and to take them from the oil.
Drain the bondi on absorbent kitchen paper and store in an airtight container for future use.
Keeps best for about a month.

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How To Make Sugar Syrup

Ingredients:


 
2 1/2 cups Water

3tbsp Milk

4cups sugar


Preparation:

Mix half of the water with the milk and divide this mixture into five equal portions.
Dissolve the sugar in the remaining water in a pan and bring it to boil.
Now lower the heat to moderate. After this first boiling add one of the five reserved mixtures to the boiling sugar and mix well.
Discard any scum from the top.
Boil up again and add the second portion. Discard the scum again and repeat the process with next two portions.
Use the fifth portion to clean down the sides of the pan. Now the clear syrup is ready to use in most sweets.
The next stage is one string syrup. To achieve this, keep boiling the syrup until a drop of syrup leaves one string between your thumb and finger. Continue to boil for two, three or four strings

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