Indian Paneer Gond Pie: A Sweet and Crunchy Delight
55 minutes
1277 reads
About Indian Paneer Gond Pie: A Sweet and Crunchy Delight
Indulge in the unexpected delight of Paneer Gond Pie, where traditional Indian flavors meet innovative baking. This isn't your average pie – prepare to be captivated!Imagine a creamy, melt-in-your-mouth base of mashed paneer, sweetened with condensed milk and infused with the warm aroma of cardamom. Baked to golden perfection, it's then topped with a truly unique crunch: edible gum (gond), a nostalgic ingredient that adds a playful textural contrast.Finished with a sprinkle of toasted almonds and a delicate touch of sweetness, this pie is a delightful dessert or snack, perfect for any occasion. Prepare to tantalize your taste buds with a symphony of flavors and textures!
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
For the Paneer Base
- 1 cup Cottage Cheese grated
- 2 Tbsp Milk condensed
- ½ cup Sugar
- 6 Cardamom Pods coarsely ground
For the Gond Topping
- 3 Tbsp Edible Gum gond
- ¼ cup Ghee for frying
- ½ cup Sugar
- ¼ cup Water
For the Garnish
- ¼ cup Almonds sliced
- Nuts chopped, mixed, to taste
- Tutti Frutti to taste
- Glazed Cherries to taste
- Rose Petals to taste
Other
- ½ tsp Butter for greasing
Instructions
- Preheat oven to 275°F (135°C). Grease a pie dish with butter and set aside. This ensures the pie won't stick.
- In a food processor, combine the grated paneer, condensed milk, sugar, and ground cardamom. Process until smooth and creamy.
- Pour the paneer mixture into the prepared pie dish and spread evenly. Cover the dish with foil to prevent over-browning.
- Bake for 10 minutes in the preheated oven. The foil helps the base set without drying out.
- While the paneer base bakes, prepare the gond topping. Heat ghee in a deep non-stick pan over medium heat. Fry the edible gum until it puffs up. This gives the gond its signature airy crunch.
- Remove the puffed gond from the ghee and drain on absorbent paper. Lightly crush the fried gond.
- In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves and forms a thick syrup. This syrup binds the gond to the pie.
- Add the crushed gond to the sugar syrup and coat evenly. Quickly spread the gond mixture over the baked paneer base.
- Garnish the pie with sliced almonds, chopped nuts, tutti frutti, glazed cherries, and rose petals.
Recipe Notes
Good To Know
- For an extra nutty flavor and enhanced crunch, toast the almonds and edible gum (gond) separately in a little ghee before sprinkling them over the pie.
- If you'd like a firmer texture in your pie, refrigerate it for at least 2 hours after baking and before serving; this helps the paneer and condensed milk filling set beautifully.
- Try infusing the melted butter with a pinch of saffron strands before mixing it into the base for a richer aroma and subtle golden hue.
- For a vegan version, substitute paneer with firm tofu, use coconut condensed milk, and swap butter for coconut oil; ensure the edible gum is fried in plant-based oil for best results.
Expert Tips
- Blind bake the crust for a crispier base. Prick the bottom with a fork before baking to prevent puffing.
- If using store-bought paneer, crumble it finely for a smoother filling. Homemade paneer can be grated.
Storage Instructions
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 38gProtein: 7gFat: 18gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gFiber: 1gSugar: 35g
Suman Prakash
Articles: 49
5 Comments
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This looks fantastic! Appreciate the share.
Looks so good! Can’t wait to try it.
This looks so tasty! Thank you.
Such a scrumptious dish! Thank you.
This looks delightful! Thanks for the recipe.