This is another recipe that I’ve very successfully used from ” The Hare Krishna Book of Vegetarian Cooking” by Adiraja Dasa. They come out really well. Make lots because they go fast
10 oz (275g) Paneer
2 cups (400g) sugar
2 tsp ground pistachio nuts
2 tsp ground almonds
5 cups (1.2l) milk
4 tbs thick cream
3 or 4 drops almond essence
2 1/2 cups (600 ml) water
Hang the paneer or press until it is almost dry. Turn the paneer onto a work surface and crumble it. Using a pushing motion, knead it vigorously with the heels of your hands until it becomes smooth and your hands feel greasy. Now break off walnut-sized pieces and form them into balls that are perfectly smooth and round without any cracks.
Make a mixture of 1 teaspoon of sugar, ground pistachio nuts and ground almonds. make a depression in the center of each cheese ball and fill it with a little of the mixture. Pinch the stuffed cheese balls closed and roll them between your hands to make them round. (If you prefer you can use the cheese balls without the filling, that’s how I did and most people do it)
Cook the milk over high heat, stirring every now and then, until it reduces to two thirds of its original volume. Add the cream and 1/2 cup (75g) of sugar, bring to the boil. The set aside.
Mix the water with the remaining sugar in a saucepan. Boil for 15 minutes, and then add a cup of water. Lower the heat to simmering and put the cheese balls into the syrup. Cover the saucepan to keep the syrup at a gently rolling boil. After 10 minutes remove the cover. Then cook the cheese balls about 10 minutes more. They will swell to almost double their size.
To see whether the cheese balls are done, tap one with your finger. If it feels soft, they are ready. Remove them from the heat, take them out of the syrup, and put them into the cream sauce to soak. Sprinkle with the almond essence and ground nuts. Serve warm or chilled.