Paneer-Corn liquid

Paneer-Corn Liquid Recipe from Oman | Milk, Corn, Sugar, Almonds, Cardamom

Region / culture: Oman | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Paneer-Corn liquid is a delicious and creamy dessert that combines the richness of paneer with the sweetness of corn. This unique dish is a perfect way to end a meal on a sweet note.

History

Paneer-Corn liquid is a traditional Indian dessert that has been enjoyed for generations. It is often served at special occasions and celebrations, as it is considered a luxurious and indulgent treat.

Ingredients

1 liter of milk
0.75 cup of fresh grated corn
1 cup of sugar
0.5 cup of cubed cooking paneer
2 tbsp of chopped almonds and pistachios
0.25 tsp of cardamom powder

How to prepare

In a mixing bowl, combine the milk and grated corn.
Place the mixture on the stove and cook over medium heat, stirring frequently.
After 15 minutes, add the sugar and paneer cubes to the mixture.
Continue to simmer for another 15 minutes.
Once the consistency becomes fairly thick, incorporate the almonds and pistachios.
Sprinkle in the cardamom powder and remove the mixture from the heat.
Serve the dish either at room temperature or chill it in the refrigerator before serving.

Variations

You can add a pinch of saffron for added flavor and color.
You can garnish with additional nuts or dried fruits.

Cooking Tips & Tricks

Be sure to stir the mixture frequently while cooking to prevent it from sticking to the bottom of the pan.

- Adjust the amount of sugar according to your taste preferences.

- You can add a pinch of saffron for added flavor and color.

Serving Suggestions

Paneer-Corn liquid can be served as a dessert after a meal or as a sweet treat on its own.

Cooking Techniques

Simmer the mixture over medium heat to allow the flavors to meld together.

- Stir frequently to prevent sticking.

Ingredient Substitutions

You can use canned corn instead of fresh corn.

- You can use store-bought paneer instead of homemade.

Make Ahead Tips

Paneer-Corn liquid can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Paneer-Corn liquid in small bowls garnished with chopped nuts for an elegant presentation.

Pairing Recommendations

Paneer-Corn liquid pairs well with a cup of hot chai or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store Paneer-Corn liquid in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Paneer-Corn liquid contains approximately 250 calories.

Carbohydrates

Each serving of Paneer-Corn liquid contains approximately 30g of carbohydrates.

Fats

Each serving of Paneer-Corn liquid contains approximately 10g of fats.

Proteins

Each serving of Paneer-Corn liquid contains approximately 8g of proteins.

Vitamins and minerals

Paneer-Corn liquid is a good source of calcium, vitamin A, and vitamin C.

Alergens

Paneer-Corn liquid contains dairy (milk, paneer) and nuts (pistachios, almonds).

Summary

Paneer-Corn liquid is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of proteins and vitamins, but may not be suitable for those with dairy or nut allergies.

Summary

Paneer-Corn liquid is a decadent and creamy dessert that is sure to impress your guests. With its rich flavors and creamy texture, it is the perfect way to end a meal on a sweet note.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Paneer-Corn liquid. It was a hot summer day, and I was visiting my friend's house for a potluck. As soon as I walked in, I was greeted by the tantalizing aroma of spices and herbs wafting from the kitchen. My friend's mother was busy preparing a delicious looking dish that I had never seen before.

Intrigued, I wandered over to the stove to get a closer look. My friend's mother smiled warmly and beckoned me closer. She explained that she was making Paneer-Corn liquid, a traditional Indian dish that she had learned from her own grandmother.

As I watched her expertly chop vegetables and mix spices, I couldn't help but be mesmerized by the way she moved with such grace and precision. I could tell that she had years of experience in the kitchen, and I was eager to learn from her.

After a few hours of cooking and stirring, the Paneer-Corn liquid was finally ready. My friend's mother ladled the rich, creamy liquid into bowls and sprinkled fresh cilantro on top. The aroma was overwhelming, and I couldn't wait to taste it.

As I took my first spoonful, I was transported to a world of flavor and spice. The creamy texture of the paneer mixed with the sweetness of the corn and the richness of the spices was like nothing I had ever tasted before. It was a perfect balance of flavors, and I knew that I had to learn how to make it myself.

I begged my friend's mother for the recipe, and she graciously agreed to teach me. Over the next few weeks, I spent countless hours in her kitchen, watching and learning as she prepared Paneer-Corn liquid from scratch.

I learned how to make the paneer from scratch, using fresh milk and lemon juice to curdle it just right. I learned how to roast the corn until it was perfectly charred, adding a smoky depth to the dish. And most importantly, I learned how to balance the spices and herbs to create a harmonious blend of flavors.

As I practiced and perfected the recipe, I couldn't help but think about all the other recipes that my grandmother had passed down to me over the years. She had taught me how to make everything from traditional Indian sweets to hearty stews, and each recipe held a special place in my heart.

But there was something about Paneer-Corn liquid that spoke to me on a deeper level. It was a dish that brought together the flavors and traditions of my culture in a way that felt truly special. It was a dish that I knew I would cherish and pass down to future generations.

And so, as I sit here now, preparing a batch of Paneer-Corn liquid for my own family, I can't help but smile at the memories that flood back to me. I am grateful for the lessons I have learned from my friend's mother, and I am grateful for the recipes that have been passed down to me over the years.

As I stir the pot and inhale the fragrant aroma of spices and herbs, I know that I am carrying on a tradition that is as old as time itself. And as I serve up steaming bowls of Paneer-Corn liquid to my family, I know that I am sharing a piece of myself with them, just as my grandmother did with me all those years ago.