Easy Paneer Recipe – Cardamom & Tutti Frutti Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Easy Paneer Recipe – Cardamom & Tutti Frutti Indian Sweet

Hey everyone! If you’re craving a little sweetness and a taste of home, you’ve come to the right place. This cardamom & tutti frutti paneer recipe is one I’ve been making for years – it’s a family favourite, and honestly, it’s so simple, anyone can whip it up! It’s a delightful little Indian sweet that’s perfect for festivals, special occasions, or just a cozy afternoon treat.

Why You’ll Love This Recipe

This paneer recipe is all about comfort and flavour. It’s wonderfully soft, subtly sweet, and beautifully fragrant with cardamom. Plus, the colourful tutti frutti and crunchy nuts add a lovely texture. It’s a classic for a reason, and I promise, once you try it, you’ll be hooked! It’s also surprisingly quick to make – perfect when you need a sweet fix fast.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 litres full cream milk
• 3 tbsp lemon juice / vinegar / curd
• ?? cup powdered sugar (about 1/2 cup, adjust to taste!)
• ?? tsp cardamom powder (about 1/2 tsp, freshly ground is best!)
• 3 tbsp tutti frutti, almonds or pistachios, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Full Cream Milk: Importance of Full Fat

Using full cream milk is key here. It gives you the richest, most flavorful paneer. Lower fat milk just won’t give you the same creamy texture. Around 3.5% fat content is ideal.

Lemon Juice/Vinegar/Curd: Choosing Your Curdling Agent & Flavor Impact

You can use any of these to curdle the milk! Lemon juice gives a slightly brighter flavour, vinegar a tangier one, and curd (yogurt) a more traditional, subtly fermented taste. I often use curd, as my grandmother always did. About 60-80ml of any of these should do the trick.

Cardamom Powder: Regional Variations & Freshness

Cardamom is the heart and soul of many Indian sweets. I prefer using green cardamom powder, freshly ground if possible – the aroma is incredible! Some regions in India also use black cardamom, which has a smokier flavour, but green is more common for this recipe.

Tutti Frutti, Almonds & Pistachios: Traditional Garnishes & Flavor Profiles

These aren’t just for looks! Tutti frutti adds a chewy sweetness, while almonds and pistachios provide a lovely crunch. Feel free to experiment with other nuts like cashews too. My kids love when I add a sprinkle of silver leaf (vark) for extra festivity!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the 2 litres of full cream milk into a thick-bottomed pan. This prevents scorching. Bring it to a boil over medium heat, stirring occasionally so it doesn’t stick.
2. Once boiling, turn off the heat. Now, gently add the 3 tbsp of lemon juice (or vinegar/curd). Stir slowly – you’ll see the milk start to separate into curds and whey.
3. Let it sit for a few minutes. Then, carefully drain the curds using a muslin cloth. I like to rinse the curds with cold water to get rid of any lingering lemon flavour.
4. Tie the muslin cloth into a bundle and hang it up for about 30 minutes to drain all the excess moisture. This is important for a firm paneer. You can hang it over the sink or a cabinet handle.
5. Once drained, gently mash the paneer for about 10 minutes until it’s smooth and soft. This takes a little elbow grease, but it’s worth it!
6. Now for the sweet part! Add the ?? cup of powdered sugar (start with 1/2 cup and adjust to your liking) and cook on low heat for about 5 minutes, stirring constantly.
7. Stir in the ?? tsp of cardamom powder and mix well. The aroma will be heavenly!
8. Let the mixture cool slightly. Then, shape it into small balls or patties.
9. Finally, garnish with tutti frutti, almonds, or pistachios. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Paneer Texture: Don’t over-curdle the milk! You want soft, fluffy curds, not hard, rubbery ones.
• Preventing Graininess During Cooking: Cook the paneer and sugar mixture on very low heat, stirring constantly. This prevents the sugar from crystallizing and making the paneer grainy.
• Adjusting Sweetness Levels: Everyone has a different sweet tooth! Start with less sugar and add more to taste.
• Working with Muslin Cloth for Efficient Draining: A good quality muslin cloth is a lifesaver. Make sure it’s clean and tightly woven to prevent the curds from escaping.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Adaptation: Use plant-based milk (soy or almond work well) and a vegan curdling agent like lemon juice or apple cider vinegar.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding Saffron or Rosewater): A pinch of saffron strands soaked in warm milk or a teaspoon of rosewater will add a beautiful aroma and flavour. My friend, Priya, always adds rosewater – it’s divine!
• Festival Adaptations (Holi, Diwali): For Holi, you can add a few drops of food colouring to make the paneer vibrant. For Diwali, a generous sprinkle of silver leaf (vark) is a must!

Serving Suggestions

This paneer is delicious on its own, with a cup of chai, or as part of a larger Indian sweet platter. It’s also lovely served with a dollop of fresh cream.

Storage Instructions

Store leftover paneer in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage, but the texture may change slightly.

FAQs

Let’s answer some common questions:

What type of milk is best for making paneer?

Full cream milk is the best! It gives you the richest, most flavorful paneer.

Can I use lime juice instead of lemon juice?

Yes, you can! Lime juice will work just fine, but it might give a slightly different flavour.

How do I know when the paneer is properly curdled?

The milk should separate clearly into solid curds and watery whey. The whey should be a greenish-yellow colour.

How long can homemade paneer be stored?

Up to 3 days in the refrigerator in an airtight container.

What can I do with leftover whey (mattha)?

Don’t throw it away! Whey is incredibly nutritious. You can drink it as is, use it in smoothies, or even use it to make bread or curries.