Paneer (Indian cottage cheese) - 3/4 cup, For homemade paneer recipe, click here.
Milk - 1/4 cup,
Gulkand (rose petal jam) - 1 tbsp,
Paan (betel) leaves - 4,
Condensed milk - 1/3 cup + 1 tbsp,
Milk powder - 3 tbsp,
Ghee (clarified butter) - 1 tsp,
Cardamom powder - 1/8 tsp,
Saffron - 4-5 strands,
Warm milk - 1/2 tbsp (to soak saffron),
Shredded almonds & pistachios- 2 tsp.
Wash and dry paan leaves properly. Trim its top part and chop finely.
Add chopped paan leaves, gulkand and milk in a bowl. Crush using mixer grinder or blender and keep aside.
In warm milk dissolve few strands of saffron and keep aside. Finely shred some almond and pistachio.
In a pan, add paneer, condensed milk, milk powder and 1/2 tsp ghee. Mix properly and switch on the flame in low to medium flame.
Keep mixing in medium flame until it starts leaving sides of pan and becomes thick & lumpy.
Now add prepared paan mixture and mix properly.
Cook until milk evaporate and mixture becomes thick & lumpy again.
Add cardamom powder and rest of the ghee. Mix well. Transfer in greased tray and level it using spatula.
Let it come to room temperature. Cover with clean plastic wrap and refrigerate for 3-4 hours. Cut in to pieces and serve.
Adjust amount of condensed milk as per your taste buds.
Skip cardamom powder and saffron if you wish.
Keep in refrigerator up to 3-4 days