malai paneer recipe | homemade malai paneer | soft malai paneer | with 30 amazing images.
malai paneer recipe | homemade malai paneer | soft malai paneer is a basic recipe for many snacks, sabzis and even desserts. Learn how to make homemade malai paneer.
To make malai paneer, put the milk to boil in a large pan, while stirring occasionally. This would take 8 to 10 minutes. When it starts boiling, switch off the flame and wait for 1 minute. Add the cream and mix well. Add the curd and mix well. Cook on a low flame for 5 to 10 minutes or till the milk curdles. Once the milk has curdled, strain using a muslin cloth. Wash it under running water or place it in a bowl of water along with the muslin cloth and wash it 2 to 3 times to get rid of all the acid traces. Immediately put the paneer in a bowl of ice cold water. Give the paneer a rectangular shape and wrap it in a muslin cloth. Place it in a colander with a bowl below and then place some weight over the paneer in the colander. Keep aside for 1 hour. Remove the malai paneer from the muslin cloth, cut into even sized cubes and use as required. Store it in the refrigerator. It stays fresh for 4 days.
Making paneer, also called chenna, is a part of daily cooking in most houses in North India. Soft and delicious paneer paratha is the most preferred breakfast for them. However, malai paneer has its own melt-in-mouth texture which is truly unbeatable and irresistible.
Here we have presented detailed steps to master making homemade malai paneer. What makes malai paneer exceptionally soft and luscious to bite into is the use of fresh cream. Are you surprised? Try it in your own kitchen and experience its taste and texture.
Use soft malai paneer to make famous restaurant style sabzis like paneer makhmali and paneer pasanda. You can also make unique snacks like paneer mixed herb balls using this succulent paneer.
Tips for malai paneer. 1. Use of full fat milk / buffalo’s milk is a must for making soft and luscious malai paneer. 2. While boiling milk, keep stirring occasionally to avoid the milk from sticking to the pan and burning. 3. You can use a muslin cloth, cheesecloth or any thin napkin for draining the curdled milk. Do not use a thick napkin as it might not drain the whey completely. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. 5. Remember to wash the curdled milk solids under running water to get rid of the excess acids. 6. Do not keep too much weight on the paneer in the muslin cloth as it might make the paneer dense and rubbery. 7. Put in a container covering the malai paneer in some water. Store in the refrigerator and use within 4 days.
Enjoy malai paneer recipe | homemade malai paneer | soft malai paneer | with step by step photos.