100 Gram Paneer, grated
100 Gram Khoya
50 Gram Arrowroot
120 Ml Milk
1/4 Tsp powdered Cardamom
Ghee for pan frying
1 Cup Sugar
120 Ml Water
1/8 Tsp Kesar (saffron)
For garnishing blanched Almonds
Place the paneer, khoya, arrowroot and elaichi in a bowl, and beat till smooth.
Mix in enough milk to form a thick smooth batter of dropping consistency.
In a broad pan, dissolve the sugar over low heat in the water, stirring all the time and not letting it come to a boil.
Once it is dissolved increase the heat, add the kesar and let the syrup cook till– a drop on the thumb, pressed with a finger, and pulled apart forms a ‘thread’.
Heat the ghee, drop equivalent to a tablespoon of the batter into it, lower the heat to medium and cook till light brown on both sides. Lift out of the fat and drop into the syrup.