Paneer Coconut Balls

by Gayathri Kumar

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Tiny balls made with grated coconut, paneer, mawa, dates and sugar. It is crispy on the outside and very soft and juicy and syrupy inside.

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Paneer Coconut Balls recipe - How to make Paneer Coconut Balls

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Chenna

Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings
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Ingredients

3 cups grated coconut
1/2 cup crumbled paneer (cottage cheese)
1/2 cup grated mava (khoya)
2 1/2 cups sugar
1/2 cup chopped dates (khajur)
1/2 tsp powdered cardamoms
3 tbsp ghee
1 cup milk

Method

Combine the coconut, paneer, khoya, milk and cardamom powder in a bowl and mix well.
Heat the mixture and bring it to boil.
Simmer and cook until the coconut is cooked in the milk and the mixture is almost dry.
Add sugar and dates and keep on stirring until the mixture is thick.
To avoid spluttering cook on low flame.
Add the ghee and cook until the ghee separates and the mixture no longer sticks to the sides.
Transfer the mixture onto a large plate and allow it to cool.
Once cool, shape it into small round balls.
Arrange on a tray and allow it to set.
At first the balls will be very soft but after 2hours, they will dry and become firm.
1Store in air tight jar.

This recipe was contributed by Gayathri Kumar on 15 Aug 2012
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