Mathura ke Pere

Ingredients

1. `Khoya(Mawa) - 250 Gms

2. Paneer - 100 Gms

3. Sugar - 100 Gms

4. Desi Ghee - 2 Tb Spoon

5. Pd Sugar(Bura) - 100 gms

6. Milk - 250 gms

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Method

1. Add 1 Tb spoon ghee in a karahi (wok) and add grated paneer and cook on a medium flame for 2 minutes.

2. Add normal grained sugar and cook for 4-5 minutes on slow to medium flame till sugar caramelized.

3. Switch off the flame and pour the material into a bowl to cool down.

4. Add another 1 Teaspoon ghee to the karahi and add mawa in it.

5. Cook on slow to medium flame continuously stirring till mawa turns to light brown in colour.

6. Switch off the flame and continue stirring for another 1-2 minutes till the karahi is hot.

7. Grind the paneer and sugar mixture in a grinder to make powder.

8. Mix this powder in mawa.

9. Add milk(Room temp) to this mixture and stir well.

10. Switch on the flame cook the mixture continuously stirring till it thickens.

11. To confirm if the mixture is ready - Take out half teaspoon mix from karahi and try to make a ball with your hand. If the mixture sticks together in the desired shape it is ready.

12. Switch off the flame and pour the mixture into a bowl so that the cooking process stops immediately

13. Make small balls from a warm mixture, when you are able to touch this mixture.

14. Roll these ball in powdered sugar(Bura) to make them non-sticky.

15. You can store these peras for one week and enjoy.