Using milk power I find is much easier & quicker than the traditional method as you're not having to wait on the paneer to set.
The amounts below will serve 6 people - 2 dumplings per person :
For the milk :
1 litre milk
1/2 cup sugar
6-8 cardomon pods
Few drops of rose water
For the dumplings:
1 cup milk powder
1 medium egg
1 1/2 tbsp melted butter
Pinch of soda bicarbonate
Chopped pistachios & almonds
Pinch of saffron
•Start by bringing the milk to boil in a heavy based pan, with the sugar & cardamon pods.
•When the milk comes to boil, leave to simmer on a low heat and make the dumplings
• Place the milk powder in a bowl with the soda bicarb and stir together. Add in the melted butter & the egg, mix together to form a soft dough. Knead together gently for a couple of minutes
•Divide the dough into 12 equal pieces and shape into round balls. Don't worry if they are not perfectly round !
•Gently place the balls into the simmering milk, and they will double in size.
•Leave to simmer for 10-15 minutes and leave to cool. Add in a few drops of rose water, garnish with saffron & chopped nuts
•Once cooled, place in the fridge to chill completely and serve
*Paneer is a soft cheese made by curdling milk as it comes to boil
**most supermarkets now sell Asian branded milk powder, you should be able to find a whole isle dedicated to Indian & Asian produce. I normally use Nido milk powder
