Easy Paneer Recipe- Saffron Pistachio Discs- Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Easy Paneer Recipe- Saffron Pistachio Discs- Indian Sweet Treats

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s relatively easy to make and tastes absolutely divine. Well, look no further! These Saffron Pistachio Paneer Discs are exactly that. I first made these for a small Diwali gathering, and they were a huge hit – gone in minutes! They’re soft, subtly sweet, and the saffron and pistachio just elevate everything. Let’s get cooking!

Why You’ll Love This Recipe

These little discs of goodness are perfect for so many reasons. They’re quick to whip up – ready in under 40 minutes! Plus, they require minimal ingredients, most of which you probably already have in your pantry. But the best part? The melt-in-your-mouth texture and the beautiful aroma of saffron. Trust me, your kitchen will smell incredible. They’re a delightful Indian sweet that’s not overly complicated, making them perfect for beginners and seasoned cooks alike.

Ingredients

Here’s what you’ll need to make these delightful Saffron Pistachio Paneer Discs:

• 1 litre milk (full-fat is best!)
• 1.5 tablespoon lemon juice
• 1/8 cup powdered sugar (about 30 grams)
• 1 tablespoon pistachios, chopped
• 6 saffron strands

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Milk: Seriously, use full-fat milk. It yields the softest, most flavorful paneer. I’ve tried with lower-fat options, and it just doesn’t compare.
• Saffron: Quality saffron is key here. The color and aroma will be much more vibrant with good quality strands. A little goes a long way, so don’t skimp!
• Paneer: Paneer making varies across India. Some regions use a bit of citric acid instead of lemon juice. Feel free to use what you’re most comfortable with – the principle is the same!
• Powdered Sugar: This helps create a super smooth texture. If you don’t have powdered sugar, you can pulse regular sugar in a food processor until it’s finely ground.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pour the milk into a pan and bring it to a boil. Keep a close eye on it so it doesn’t overflow!
2. Once boiling, reduce the heat to low and slowly add the lemon juice. Stir gently. You’ll see the milk start to curdle – that’s exactly what we want!
3. Now, strain the curdled milk (the paneer) using a muslin cloth. Tie the cloth into a bundle and hang it for about 30 minutes to remove all the excess water. This is important for getting the right texture.
4. After 30 minutes, gently rinse the paneer under cold water to get rid of any lingering lemon flavor.
5. In a bowl, combine the paneer with the powdered sugar. Now, this is where a little elbow grease comes in! Grind the mixture into a super smooth paste. A food processor works wonders here, but you can also do it with a mortar and pestle if you’re feeling traditional.
6. Transfer the paneer mixture to a tawa (flat griddle) or a non-stick pan. Cook on medium heat for 8-10 minutes, stirring constantly, until it’s no longer sticky.
7. Add the saffron strands and chopped pistachios. Mix well to distribute everything evenly.
8. While the mixture is still warm, shape it into small discs. Gently press a little dent in the center of each disc with your thumb.
9. Let the discs cool completely to set. And that’s it!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcook the paneer mixture on the tawa. You want it cooked through, but not browned or hard.
• If the mixture is too soft to shape, cook it for a couple more minutes.
• For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15 minutes before adding them to the mixture.

Variations

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

• Vegan Adaptation: Use plant-based milk (soy or almond work well) and substitute the paneer with a similar amount of firm or extra-firm tofu, pressed to remove excess water.
• Sugar-Free Option: Replace the powdered sugar with a sugar substitute like erythritol or stevia, adjusting the amount to your taste.
• Adjusting Sweetness: Feel free to add more or less powdered sugar depending on how sweet you like your treats.
• Festival Adaptations: During Holi, you can add a pinch of cardamom powder for extra flavor. For Diwali, I sometimes add a tiny bit of silver leaf (vark) for a festive touch. My grandmother always made them with a hint of rosewater!

Serving Suggestions

These Saffron Pistachio Paneer Discs are delicious on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of honey. They’re perfect for parties, celebrations, or just a cozy night in.

Storage Instructions

Store the cooled paneer discs in an airtight container in the refrigerator for up to 3-4 days. They tend to dry out a bit over time, so it’s best to enjoy them fresh!

FAQs

Let’s answer some common questions:

• What type of milk works best for making paneer? Full-fat milk is definitely the way to go for the softest, most flavorful paneer.
• How do I prevent the paneer from becoming rubbery? Don’t overcook the paneer mixture on the tawa, and make sure to rinse the paneer well to remove all traces of lemon juice.
• Can I make these discs ahead of time? You can make the paneer mixture ahead of time and store it in the refrigerator for a day or two. Shape the discs just before serving.
• What is the best way to store leftover paneer? Store leftover paneer in an airtight container submerged in water in the refrigerator for up to 2 days.
• Can I use almond flour instead of powdered sugar? While you can, it will change the texture and flavor significantly. The discs will be more grainy and have a nutty taste. I recommend sticking with powdered sugar for the best results.