One small Bengali dessert of three soft paneer-and-sugar discs, gently cooked, scented with cardamom and topped with pistachio.
60 gPaneer
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
2 gPistachios
12 gSugar
0.1 gGround Cardamom
Use fresh soft drained paneer. On a clean plate, repeatedly press and rub all the paneer with the heel of your hand for 8-10 minutes until smooth and soft, with no coarse grains. Grind all the sugar finely in a small spice grinder, then knead it into the paneer with all the ground cardamom.
Put the whole mixture in a small nonstick pan over the lowest heat. Stir and press continuously for 4-6 minutes until it gathers into a soft dough and just loses its wet shine. Stop while it is still soft; browning or prolonged cooking makes paneer dry and crumbly. Transfer immediately to a plate and cool for 5 minutes until safe to handle.
Divide all the warm dough into three equal pieces. Roll each smooth, flatten into a small thick disc and make a shallow thumbprint. Press all the chopped pistachios into the three centers. Cover and refrigerate for 30 minutes to cool and firm gently. Serve all three discs as one dessert portion; no syrup, milk powder or extra nuts are included.