Paneer Petti Recipe | Sweet Indian Dessert

Instructions

1. First, lightly roast cashews and almonds in ghee until golden brown for a rich flavor.
2. Crack and add 4 eggs to the roasted nuts. Mix thoroughly until well combined.
3. Once the egg is partially cooked, add 6 tablespoons of sugar and mix again until completely dissolved.
4. Stir in 0.5 teaspoon of cardamom powder and continue to fry until fully cooked. Set aside this paneer mixture to cool completely.
5. In a separate bowl, combine 250 grams of maida, 2 egg yolks, 0.5 cup of milk, and a pinch of salt to create a smooth, pourable dough.
6. Cook thin crepes (dosa-like) from the dough on a lightly greased griddle until golden.
7. Place a generous portion of the prepared paneer mixture in the center of each hot crepe.
8. Carefully fold the crepe from all four sides to form a neat box shape, firmly sealing the edges.
9. Dip the paneer-filled crepe box in lightly beaten egg white for a crispy coating.
10. Roast the dipped crepe on a griddle until it turns golden brown and beautifully crispy.
11. To make the sugar syrup, heat 1 cup of water in a pan until it comes to a boil.
12. Add 1 cup of sugar to the boiling water and stir continuously until it's completely dissolved.
13. Remove from heat and add 0.5 teaspoon of cardamom powder and 0.5 teaspoon of rose water to the sugar syrup. Allow it to cool completely.
14. Soak the prepared paneer petti in the cooled sugar syrup for 15-20 minutes, ensuring it's fully submerged to absorb the sweetness.
15. Garnish with chopped nuts and serve this delightful Paneer Petti after soaking.