Paneer E Khaas: A Stunning Pomegranate & Sandesh Dessert
25 minutes
974 reads
About Paneer E Khaas: A Stunning Pomegranate & Sandesh Dessert
Indulge in Paneer E Khaas, a breathtaking dessert that masterfully blends the creamy richness of classic Indian sandesh with the juicy burst of pomegranate kernels. This visually stunning treat is as delicious as it is beautiful, making it perfect for special occasions or an impressive end to any meal.The recipe begins with a simple yet elegant sandesh base, made from fresh paneer (Indian cheese) delicately sweetened and infused with aromatic kewda essence. Layers of creamy sandesh alternate with vibrant pomegranate seeds, creating a captivating textural and visual experience.Easy to customize, feel free to experiment with your favorite nuts and fruits to make this recipe uniquely your own. Prepare to be amazed by the symphony of flavors and textures in every bite!
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Recipe Time & More
Prep20 minutes
Cook5 minutes
Total25 minutes
Ingredients
For the Paneer (Indian Cheese):
- 1 ltr Milk whole milk is recommended for the creamiest texture.
- 2 tbsp Lemon Juice or use white vinegar as a substitute.
For Sweetening and Flavoring:
- 1/2 cup Sugar adjust to your preferred sweetness level., powdered
- 1.5 drops Kewda Essence alternatively, use rosewater or cardamom powder.
For Garnishing:
- 1/4 cup Nuts chopped pistachios, almonds, and cashews work well., mixed
- 1 Pomegranate about 1 cup of pomegranate arils (kernels)
Instructions
Preparing the Paneer
- Heat the milk in a heavy-bottomed saucepan over medium heat. Once it begins to simmer, gradually add the lemon juice while stirring continuously with a wooden spoon. The milk will curdle. Remove from heat.
Draining the Curds
- Line a fine-mesh sieve with a clean cheesecloth. Pour the curdled milk into the sieve and let it drain completely. Gather the edges of the cheesecloth and gently squeeze out any excess whey. Hang the cheesecloth bundle for about 15-20 minutes to allow further drainage.
Making the Sandesh
- Remove the paneer from the cheesecloth and place it on a clean surface. Using the palm of your hand, mash the paneer for 10-15 minutes until smooth and pliable. Gradually add the powdered sugar, kneading until well combined. Stir in the kewda essence.
Assembling the Dessert
- Choose a small, attractive mold (approximately 4-inch diameter). Spread a thin layer of the sandesh mixture in the mold. Top with a layer of pomegranate arils.
- Repeat the layers: add another layer of sandesh, followed by another layer of pomegranate arils.
- Garnish the top with chopped nuts. Gently unmold the dessert and refrigerate for at least 30 minutes before serving.
Serving
- Serve the Paneer E Khaas chilled.
Recipe Notes
Expert Tips for Paneer E Khaas
- For a richer flavor, use full-fat milk and allow the paneer to drain for a longer time to reduce moisture.
- If you don't have kewda essence, experiment with other floral waters like rosewater or orange blossom water, or add a pinch of cardamom powder for a warm spice note.
- For an even more elegant presentation, use a decorative mold. Small ramekins or even individual shot glasses would work beautifully.
- To prevent the pomegranate arils from sinking, gently press them into the sandesh layers.
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Recipe Nutrition
Calories: 105kcalCarbohydrates: 9gProtein: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 1mgFiber: 1gSugar: 6g
Arti Gupta
Articles: 26
4 Comments
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Such an enticing dish! Thanks for the recipe.
This looks incredible! I need to try it.
This looks so appealing! Thanks for sharing.
This is fantastic! Thank you for sharing.