bengali mishti pranhara

firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.

once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.

stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.

drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.

rinse off the curdled milk with fresh water to remove sourness from lemon juice.

squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost. hang for 1 hour making sure the water is drained completely, yet remain the moisture.

after 1 hour, cut the paneer into 2 equal half.

keep one half aside, and start to mash the other half.

crumble the paneer making sure there are no large lumps. now add 3 tbsp sugar, ¼ tsp cardamom powder and mash until the sugar dissolves completely.

transfer the paneer sugar mixture into a pan and cook on low flame.

cook until the sugar melts keeping the flame on low to medium.

now add ¼ cup condensed milk and mix well.

mix until everything is well combined.

continue to cook, until the mixture thickens.

transfer the mixture into a plate and add reserved half of the paneer.

break the paneer and mix well.

combine both the mixture well.

now roll ball-sized ladoo and roll into milk powder. you can also use mawa to roll in.

finally, enjoy pranhara for a week when stored in the refrigerator.