Description
A light oil-free dessert
Ingredients
Scale
- 4 glass whole milk
- 1 teaspoon white vinegar
- 2 tablespoons fine brown sugar
- 1 tablespoon unsweetened cocoa powder
- 8–10 Hershey’s mini kisses
Instructions
- Bring the milk to boil. As it starts to bubble, add the vinegar and turn off the heat. Soon the mix will curdle, and as you stir, the cheese will separate from the liquid. Drain the liquid and let the cheese (paneer) sit in the sieve till all the water has been squeezed out (about 20-30 minutes). If required, put a weight, like a plate, on top of the cheese as that will accelerate the draining process.
- Once drained, add the sugar and cocoa and mix well till the cheese becomes pasty.
- Transfer to a non-stick pan and cook on medium low flame for 3-4 minutes, constantly stirring the mixture (Note-do not overcook or the cheese will begin to break down!).
- Remove from heat, mix well and let it cool for a few minutes.
- Once cooled, shape into small discs and top with a piece of Hershey’s mini. Refrigerate for 1-2 hours.
- Prep Time: 20 mins
- Cook Time: 5 mins