Corny paneer delight is a beautiful dish. I learnt this recipe from my mother and now am glad to pass it on. It serves as a great tea-time snack.
Ingredients
1 Cup Fresh Corn
¾Cup Grated Coconut
¾Cup Sugar
4 Tsp Desiccated Coconut
¼Cup Water
½ Tsp Cardamom Powder
3 Tsp Ghee
A few Almonds (Chopped)
For the Paneer
2 Cups Paneer
¾Cup Sugar (Powdered)
A Few Strands of Saffron
Method
- Crumble paneer. Add the powdered sugar and saffron and mix well.
- Knead to smooth dough.
- Divide the paneer dough into balls and keep aside.
- Heat 1 Tbsp ghee in a heavy bottomed pan and fry the grated coconut on slow gas till light brown in colour. Take off the heat.
- Grind the corn to make a paste.
- Heat the remaining ghee in another pan. Add the fried grated coconut and corn paste and mix. Keep stirringcontinously till the mixture leaves the sides of the vessel.
- Add the chopped almonds and cardamom powder and remove from heat.
- Keep aside to cool.
- Divide the mixture into smaller balls than the paneer balls.
- Stuff each paneer ball with the corn-coconut mixture.
- Roll each ball in desiccated coconut.
- Serve cold.