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Saturday, October 16, 2021

Express Recipes: Shahi Kesari Paneer is your perfect summer dessert

Keeping in mind the searing heat, here's a recipe to satiate your sugar cravings and keep your stomach cool.

Written by Nita Mehta | New Delhi |
Updated: May 27, 2015 6:03:20 pm
Shahi Kesari Paneer (Source: Nita Mehta) Shahi Kesari Paneer (Source: Nita Mehta)

Keeping in mind the searing heat, here’s a recipe to satiate your sugar cravings and keep your stomach cool.

Makes 16

8 slices of bread
5 tbsp of chopped mixed nuts (almond, raisin, pistachio etc.)
¾ cup cold milk
Paneer layer
3 cups milk
½ cup sugar, ¼ tsp saffron (kesar)
Seeds of 6 green cardamoms (chhoti illaichi) – powdered
5 tbsp custard powder dissolved in ½ cup milk
100 gm cottage cheese (paneer) – grated
2 drops of kewra essence
to decorate
Silver sheet (vark), mixed chopped nuts

kesari2 Shahi Kesari Paneer (Source: Nita Mehta)


* Boil sugar with ½ cup water and saffron in a separate pan. Keep on low heat for 5 minutes. Add grated cottage cheese. Cook for only 1 minute. Remove from fire and keep aside.
* Boil 3 cups milk. Give 2-3 boils. Add custard paste to the milk, stirring continuously. Keep stirring for 2 minutes till thick.
* Add the prepared sugar and paneer mixture. Boil. Keep on heat for 1 minute. Remove from fire. Cool. Add kewra essence. Sprinkle cardamom powder.
* Remove the side crusts of bread. Cut each slice into 4 square pieces. Heat oil in a kadhai. Deep fry bread tukdis in 3-4 batches on medium heat till golden brown. Remove from oil on a paper napkin. Let it cool.
* Take a serving dish. Spread half of the kesari paneer in the dish.
* Dip each piece of bread for a second in ¾ cup cold milk, kept in a small bowl. Remove bread immediately.
* Spread about 1 tsp of the paneer mixture on each piece of bread. Place in the dish. Sprinkle 1 tsp of chopped mixed nuts on the bread. Dip another piece of bread in milk and place over the bread covered with nuts in the dish. Press lightly. Make 16 sandwiched tukdis in the same way and arrange in the dish.
* Cover each tukdi with the remaining paneer mixture. Decorate with silver sheet and nuts. Cover with a cling wrap (plastic film) and let it set for at least 1 hour before serving. Serve at room temperature or cold.

Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows.

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