Pista Stuffed Paneer Roll

Pista stuffed paneer roll is a melt in the mouth delicious sweet with goodness of nuts and malai paneer.

I have always loved Diwali. Lots of happy childhood memories associated with the festival. The beautifully lit homes, the diyas, the decorative rangoli, lanterns and sweets ofcourse – I love everything about it. Also, there is something speical about the weather 😊

This year is extra SPECIAL. The joy of celebrating all the festivals has doubled. One big reason being, after more than a year of lockdown and lull that surrounded it, life is coming back to normalcy.

Well, let’s make the best of it while it lasts.

I have always been of the opinion that milk-based sweets are a little risky when purchased from the markets. One – the shelf-life of these sweets is pretty short and somehow I am a bit skeptical about the quality of milk these days.

So when it comes to sweets prepared with milk I prefer the homemade ones.

This paneer pista roll, is a treat to eat and simple to prepare. The entire cooking is done on slow to medium flame and the total preparation time won’t take more than 30 minutes.

You don’t need to add any mawa. The ingredients like condensed milk and milk powder will give it a similar to mawa flavour. There is no need to add any extra sugar too, the condensed milk is sweet enough. But you can adjust the sweetness as per your liking.

I have prepared the paneer at home with full fat cow’s milk. Avoid packaged milk, the milk from dairy is best when it comes to preparing paneer at home.

Pista stuffed paneer rolls

Ingredients :

300 gms malai paneer (grated)
2 tbsp condensed milk
½ cup milk powder (150 g)
¼ tsp green cardamom Powder
2 tsp desi ghee
2 drops of edible pink colour

For stuffing :

3 tbsp finely chopped pistachios and cashwenuts

Method :

In a pan melt desi ghee and the malai paneer.
Mash the paneer with the spatula and cook for 2-3 minutes. Keep the flame low to medium.
The paneer will release some fats
Add the condensed milk and half quanity of milk powder to the paneer
Mix well and cook it further for a couple of minutes.
Once the mixture releases the pan and comes together remove from heat
When the mixture is still hot, add the remaining milk powder and the pink colour.
Mix till well incorporated. (but do not overmix, else the paneer will release its fats)
The mixture will turn soft dough like.
Thinly spread the mixture on a silver foil and place the chopped pistachios and cashewnuts in the center of the flattened paneer in a straight line.
Roll the foil tightly into a log.
Keep the log in the refrigerator for 30 minutes or so.
Once chilled cut the paneer roll into discs.
Arrange onto a plate and serve