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Paneer Pie With Crunchy Rasgulla

Paneer Pie With Crunchy Rasgulla

Cooking Time

Preparation Time : 30

Cook Time : 480

Total Time : 510

Ingredients

Serves 10

  • For paneer pie crust- Ginger cookies 10 nos

  • Digestives biscuits 10 nos

  • All purpose flour 1 tbsp

  • Powder sugar 1 tbsp

  • Butter 4 tbsp

  • For paneer pie filling- paneer (rose flavored) 2 cups

  • Powder sugar 4 tbsp

  • Pistachio finely chopped 1 tsp

  • Rose petals finely chopped 1 tsp

  • Water 1/2 cups

  • Milk 1/2 cups

  • Agar agar 5 gms

  • For Crunchy Rasgulla :Milk 1 litre

  • Sugar 1 cups

  • Vinegar 2 tbsp

  • Pistachio(finely chopped) 3 tbsp

  • Rose essence 1 tsp

  • White bread slice 10 nos

  • All purpose flour 2 tbsp

  • Oil for frying 2 cups

Directions

  • 01

    For Paneer Pie-Add ginger cookies,digestive biscuit in blender and make fine powder.

  • 02

    Add all perpose flour,powder sugar and butter into cookies and buscuits powder and pulse it again for few seconds.

  • 03

    Grease the 9" pie dish with some butter.

  • 04

    Transfer crust mixture into greased pie dish.

  • 05

    Using flat spoon press evenly on bottom and sides of the pie dish.

  • 06

    Preheat oven at 200° and bake pie crust for 5 minutes at 200 ° and cool baked pie crust on a rack.

  • 07

    For Filling- Soak agar agar in 1/2 cup of warm water for 20 minutes.

  • 08

    Add rose flavored paneer, sugar and milk in a blender and make a fine paste.

  • 09

    Heat soaked agar agar solution on medium gas flame until it dissolves completely.

  • 10

    Transfer paneer paste in a bowl and add dissolved agar agar solution,whisk it.

  • 11

    Add pistachios,rose petals.

  • 12

    Pour paneer mixture into the pie crust and chill it until it sets .(around 8 hours).

  • 13

    For Crunchy Rasgulla-Boil milk and add vinegar into it.

  • 14

    When mixture curdle drain all the water from it.

  • 15

    Chhenna is ready,squeeze it.

  • 16

    Place chhenna in muslin cloth and hang his muslin cloth potli for 20 minutes.

  • 17

    Transfer chhenna into a blender and pulse it until it gets smooth consistency.

  • 18

    Make 18 to 20 equal sized balls from it .

  • 19

    Stuff each chhenna ball with crushed pistachio .

  • 20

    Close it properly.

  • 21

    Boil sugar with 3 cups of water in flat bottom pan.

  • 22

    Add rose essence

  • 23

    Slid the stuffed rasgullas into the sugar syrup,cover with a lid and boil it for 10 minutes on high flame.

  • 24

    Again boil it for 10 minutes on low flame.

  • 25

    Now drain sugar syrup from the sweet rasgullas with the help of strainer.

  • 26

    Now cut the edges of the bread slices.

  • 27

    Roll bread slice with the help of rolling pin on a cloth.

  • 28

    Cut bread slice into diagonally to make triangle shape.

  • 29

    Make paste using all purpose flour and water for sealing.

  • 30

    Now place stuffed strained rasgulla on a triangle shape rolled bread slice.

  • 31

    Seal it nicely with the help of paste.Similarly make all balls.

  • 32

    Heat oil in thick bottom pan.

  • 33

    Deep fry all balls in oil on medium flame until it gets golden brown colour and crunchy.

  • 34

    For serving, cut Crunchy Rasgullas into halves and place it on chilled pie and Enjoy....

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