malai paneer recipe | homemade malai paneer | soft malai paneer |

by Tarla Dalal

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about malai paneer▼

malai paneer step by step recipe▼

what is malai paneer made off?▼

what is the difference between malai paneer and paneer?▼

fresh cream used in India▼

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making malai paneer▼

tips for malai paneer▼

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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.

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Malai Paneer Recipe recipe - How to make Malai Paneer Recipe

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Preparation Time: 2 mins Cooking Time: 20 mins Total Time: 22 mins 2Makes 2 cups paneer cubes
Show me for cups paneer cubes

Ingredients

For Malai Paneer
1 ltr full fat milk
1/2 cup fresh cream
1/2 cup curd (dahi)

Method

For 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. Let all the whey drain out and discard it.
Fold all the 4 sides of the muslin cloth and twirl it gently. 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.

Malai Paneer Recipe recipe with step by step photos

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like malai paneer recipe | how to make malai paneer | homemade malai paneer | soft malai paneer | then see our other recipes using malai paneer.
- paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe | with 30 amazing images.

what is malai paneer made off?

what is malai paneer made off? homemade malai paneer is made from 1 ltr full fat milk, 1/2 cup fresh cream and 1/2 cup curd (dahi).

what is the difference between malai paneer and paneer?

what is the difference between malai paneer and paneer? Paneer you need just two ingredients – milk and lemon juice which is available in every Indian kitchen. While it can be made with any milk, full fat milk gives the best texture and yield, so always go for that. Malai paneer you need just three ingredients – milk, freah cream and curd which is available in every Indian kitchen. We have made malai paneer with full fat milk and the texture of malai paneer is softer and richer than paneer.

fresh cream used in India

This is the fresh cream we use.

what milk we use

tips for malai paneer

Use of full fat milk / buffalo’s milk is a must for making soft and luscious malai paneer.

While boiling milk, keep stirring occasionally to avoid the milk from sticking to the pan and burning.
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.
We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi.
Remember to wash the curdled milk solids under running water to get rid of the excess acids.
Do not keep too much weight on the paneer in the muslin cloth as it might make the paneer dense and rubbery.

Put in a container covering the malai paneer in some water. Store in refrigerator and use within 4 days.

making malai paneer

To make malai paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Pour 1 litre of full fat-milk in it. Full fat milk is highly recommended while making malai paneer.
Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is always better to use a wooden flat spoon because
- It doesn’t get heated up easily.
- If you place it horizontally over the vessel in such a way that it touches 2 opposite edges, it will prevent the milk from falling off the edges of the pan after the milk is boiled.

While the milk is boiling, we will assemble the strainer. Take a bowl and place a strainer on top of it.
Arrange a muslin cloth or clean cheesecloth, thin napkin over it. Keep aside.
When the milk begins to boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy.
Add 1/2 cup fresh cream.
Mix cream and milk well.

Add 1/2 cup curd.
Mix well.
Cook on a low flame for 5 to 10 minutes to split the milk, while stirring.
Strain using a clean muslin cloth.
Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey gets separated from the the milk solids and gets drained out.

Wash it under running water. It is very important to wash the curdled milk properly to remove the acidic traces or lemony flavour while preparing paneer at home.
Or you can even place the muslin cloth with the chenna in a bowl of fresh water 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 so that the process of curdling stops quickly and the Paneer is not grainy or tough.
The crumbled paneer which we have right now.
The discarded whey water can be used to make whey soup which is a rich source of protein.

Give a proper shape to the paneer with your hand. Fold it from right and left side.
Now, fold it from top and bottom portion. Press it lightly.
Take a bowl and place the colander over it.
Place the shaped paneer over it.
Put a plate over it. The plate is kept to distribute the weight evenly.

You can put some weight(approx. 1 kg) on top of the lid. Do not keep too much weight as it might make the paneer dense and rubbery.
Remove muslin cloth. Your malai paneer will look like this after 1 hour.
Cut horizontal lines.
Then cut vertical lines to make cubes of malai paneer.
Use malai paneer when required. One litre full fat milk gives 302 grams of malai paneer.