Name: Kesar Kewra Paneer Teacake recipe by Nandita Iyer at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Maida 3/4 cup; Baking powder 1/2 tsp; Baking soda 1/2 tsp; Salt 1/8 tsp; Condensed Milk 3 tbsp; Lemon juice 1 tbsp; Melted ghee 3 tbsp; Powdered Sugar 1/4 cup; Milk 1/4 cup; Freshly made paneer 50 grams; Kewra water 3-4 drops; saffron powder 1 pinch; Icing sugar 1 tbsp; Milk 1 tbsp

Ingredients Serving: 6

Maida 3/4 cup
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt 1/8 tsp
Condensed Milk 3 tbsp
Lemon juice 1 tbsp
Melted ghee 3 tbsp
Powdered Sugar 1/4 cup
Milk 1/4 cup
Freshly made paneer 50 grams
Kewra water 3-4 drops
saffron powder 1 pinch
Icing sugar 1 tbsp
Milk 1 tbsp

Instructions

In a bowl, mix together the dry ingredients. In another bowl, cream the condensed milk, lemon juice, melted ghee, sugar and milk.
Mash the paneer well into a coarse paste in a small bowl and whisk it into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix gently until well combined.
Divide this into two halves. Add kewra water to one half and Kesari Saffron Powder in the other and combine each of them well.
Grease a small sized loaf tin (7”x3”)with melted ghee and line the bottom with a piece of parchment paper. Now we have two batters - one white and one yellow.
Using two separate spoons, spoon the batter alternately into the loaf tin, so that we have a alternating squares of white and yellow, until all the batter is used up. Using a skewer or toothpick, swirl the batter in circles.
Bake in a preheated oven at 180°C for 25 minutes or until a skewer comes out clean.
Remove from oven, allow to cool in pan for 10 minutes. Remove cake from pan and cool on a wire rack for 30 minutes.
Whisk together icing sugar and milk and spoon it over the loaf. Cut into slices and serve with a cup of tea or coffee.

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