Home made chenna(cottage cheese)-1 cup
Wheat flour(atta)-1 tsp
Baking soda-1/4 tsp(optional)
Cardamom powder-1/4 tsp
Powder sugar-1 tbsp
Oil for deep fry
FOR THICKENED MILK:
Whole milk-1 1/2 ltr
Sliced Pistachios and almonds-1 tbsp(optional)
1-In a heavy bottom vessel boil the milk and simmer on a medium flame.
2-Add cardamom and sugar to the boiling milk.
3-Stir continuously on a low flame so that it doesn't stick to the bottom of vessel.
4-Boil at least 45-50 mins till the milk is reduced to half the amount.
5-Mean while mash the chenna(cottage cheese) and rub it with the edge of the palm to make it soft and smooth.
6-Then add flour,semolina,sugar,cardamom powder and mix well till sugar loses its solid feel.
7-Make small balls and slightly flattened them between the palms like tikkis. Keep them aside.
8-Heat enough oil in a wok and deep fry all paneer balls low flame.
9-Drain excess oil by keep them on paper towel.(Care should be taken not to over fry them.)
10-Now add the fried paneer balls to the milk and simmer on low flame for 2-3 mins.
11-Remove from heat and let it cool down.(I like chilled,if you want then refrigerate it for 1-2 hours )
12-Garnish with sliced pistachios and almonds and serve chilled.(But I like it plain)