Paneer halwa is a quick, unique & unavailable at regular sweet shops type of sweet dish. Yeah, that’s true. You won’t find it elsewhere. Okay, do this.
Visit your nearest halwai shop & ask भैया वो चेरी की टॉपिंग वाला पनीर हलवा दीजिये ना.🤪 The shop owner will scratch his head.😜 I am just kidding.🤣
What’s the plan? The plan is to help you make this चेरी की टॉपिंग वाला पनीर हलवा at home. And that too in just 10-15 minutes. I have shared the ingredient list & the cooking process. You can skip details & directly jump to the recipe card.
Before we begin, let’s understand what exactly we are making today.
Why Paneer ka Halwa?
It’s a non-traditional form of halwa made out of cottage cheese, aka panner. Why non-traditional? Because you won’t find this kind of halwa at regular sweet shops. Luckily even if you find this halwa at the nearest shop, it will be too expensive.
Paneer halwa is a chewy combo of cottage cheese, milk, sugar & dry fruits. The texture of the halwa is granular, i.e. kanidar. Moreover, the creamy-white colour with a cherry topping is altogether next level. It appears like a birthday cake with a cherry on it.
Now that you know what paneer halwa is, let me introduce the ingredients.
Paneer Halwa Ingredients
This halwa recipe is prompt & requires minimalistic items to make. Let’s see what we will be needing.
Use full-fat milk. We aren’t using milk mawa, aka khoya; hence full-fat milk will be ideal. Above all, milk is our base ingredient and adds to the total volume of the outcome.
Paneer aka cottage cheese
Paneer is our star ingredient. Shredded paneer will bind milk & other ingredients together. Shred your cottage cheese before using.
Sugar is for sweetness. The quantity of sugar depends on individual taste. Use more if you want the paneer cake to be extra sweet.
Elaichi powder, aka cardamom, is for flavour & aroma. Cinnamon can be substituted instead of cardamom only if you don’t have elaichi. The first preference will always be cardamom.
Chopped almonds or cashews or even red or black raisins can go into this paneer halwa. Use any of them as per your taste profile.
The milk powder here is a secret ingredient. Your halwa will get a creamy texture, and additionally, it will stay in shape. In short, milk powder acts as a binding agent. Go for it. Don’t skip.
Tips While Making Paneer Halwa
Boiling milk & adding shredded paneer is crucial. Add paneer only after the first boil of the milk. Remember, we do not have to boil the milk till it is half or until it thickens. Both paneer & milk powder will absorb the moisture & make the mixture dry.
Doing this will help you give a desired shape to the mixture: either round, oval, square, rectangle or something else. If your mixture is loose, you will have a hard time moulding it the way you want.
Rest everything is sorted.
So, that was it with the paneer halwa recipe today. Watch the recipe video for precise details. Follow the recipe steps with images. Compare them side by side while cooking.