Radhe Radhe !
Why did i decide to give malai-sandwich recipe for the upcoming Gour-Purnima ? Read here.
So here we go ...
For Chenna Paneer
1 lit of milk (Use milk with atleast 2 % or above fat content)
Few spoons of lime juice or citric acid (To curdle milk)
For Sugar syrup:
2 and 1/4 cups of sugar
About 5 cups of water
Few Cardamons crushed
Few drops of Rose Essence(Optional)
For making Sandwich
1/2 to 1 tsp of Sooji/rawa/semolina
A pinch of baking powder
1/2 cup of Sweet Mawa/ Khoya/ Malai/ Rabri
2-3 tsp of sugar (Or as per taste).You can also use icing sugar
A pinch of saffron soaked in a spoonful of milk (optional)
Yellow or pink colour ...Few drops ( Highly optional, Not used in this recipe)
Some unsalted pistachios sliced finely
Special Utensils: Pressure cooker(Makes life easy) or else any wide, thick bottomed pan.
1.For making chenna, first boil the milk in thick bottomed pan.
2.When it reaches boiling point, lower the flame and slowly add few spoons of lemon juice . Keep stirring and if needed add few more drops of juice until the milk curdles properly and whey is separated. Strain through Muslin cloth (Do not discard this Whey, use it to add nutritional value to Dal or use it for kneading dough for Roti/chapati.
3.Run cold water over the separated paneer (To get rid off, that Lemony/citrus flavor from Paneer). Squeeze out excess water, and hang the cloth for 5-8 minutes to completely separate the whey from paneer.But do not let it rest more than 20 minutes.
4.Now knead this chenna paneer along with 1/2 tsp of semolina and a pinch of baking powder, for 5-8 minutes till a very smooth dough is obtained, that is easily rolled into a ball without any cracks on surface (You can use food possessor for this, I didn't) .
5.Pinch very small piece of this dough and roll it into small, smooth Square shape.Keep the size medium, as they tend to swell up, more than double of their original size after being cooked in syrup. Repeat the procedure till all the dough is used up.
6.In the meantime, take a pressure cooker (or any thick bottomed vessel) and add sugar and water along with crushed cardamoms and let it boil till sugar dissolves.
7.Carefully drop all the chenna paneer squares in the boiling syrup and close the lid of pressure cooker (or cover it with a lid if making in open vessel).
8.Wait for 1 whistle (or boil for 20-25 minutes in open vessel). Lower the flame and cook for 1-2 minutes more.
9.Put off the flame and let the pressure release from cooker. Now you should have soft spongy, sweetened, double the original size, squares of paneer.
10.At this stage you can add few drops of rose essence in syrup, though it's completely optional.
11.Transfer the cooked paneer squares along with the syrup into a bowl and let it cool till it room temperature. Later, Refrigerate for 6-7 hours in same syrup to chill.
12.Now take the stuffing that you are using ,add powdered or icing sugar and mix well . At this stage you can mix the soaked saffron to enhance the flavors.But kindly use less of milk to soak saffron if you are using Malai, as it will dilute the consistency further.
13.Now slice horizontally in the center each square of paneer, and place a spoonful of stuffing on one of the slice, and cover it with another slice, pressing gently. Instead of completely slicing apart, you can cut the square till 3/4 th, leaving the ends joined with each other. Repeat the process for all the squares.
14.Garnish it with some finely sliced(slivers) pistachios )
15.You can serve your Thakurjis immediately or after chilling. Happy Gour Purnima !!