Paneer and carrot halwa

Hi everyone
Yesterday I was asked by someone, what can we do if milk curdles. I liked the fact that they asked the question because it implies they’ve been following the blog.
If milk curdles, you can make paneer and another dish you can make is halwa by adding grated carrots or lauki. You can make coconut halwa by adding grated coconut.

Today's recipe is Paneer

 INGREDIENTS:
1 ltr.milk(good or curdled)
1/2 lemon

Take milk in a pan, bring it to boil and squeeze 1/2 lemon in it. You will see the entire milk begins to curdle. Switch off the flame and leave it for 2/3 minutes. Let it settle down.
Take a strainer and spread a thin cotton cloth over it. Add milk and drain water. Rinse it in running cold water to remove the sour taste of lemon. Knot the cloth and squeeze excess water and hang it for about 30 minutes.
Place it on the strainer and place a heavy object on top of it.
After 1 hour open cloth and cut it into cubes.
If your home made paneer breaks into gravy then I suggest you to add 1/4 tsp cornflour to paneer just before cutting the cubes.

Another thing you can make from curdled milk is any type of HALWA .i.e.carrot, lauki, or coconut.

INGREDIENTS:
1 ltr.milk(good or curdled)
1/2 kg.carrots
1/4 tsp.cardamom powder
1/2 cup sugar
2/3 pistchio for garnishing

Its quite easy.
If your milk is curdled, strain the excess water. Put it on the flame, add grated carrots in it. Stir frequently. After 10 minutes you will see that carrots are cooked. Now add 1/2 cup sugar and cardamom powder. Cook for another 5 minutes and carrot halwa is ready.Garnish with pistachio and enjoy.


If you are weight concious, you can use sugarfree instead of sugar. If you’re using sugarfree, do not cook after mixing it, otherwise it will be bitter in taste.

You can make your own variations by adding lauki or coconut in place of carrots. Recipe remains same.
If you do not have anyone of these three, you can make plain mava which is also very tasty.

Hope you will like this recipe.
See you soon with new one!

Questions & suggestions are always welcome