Dharwad pedha, paneer confection

Directions

1. Bring the milk to a boil, then reduce the heat to low. ⏱ ≈ 40 min
2. Add the lime juice gradually, one tablespoon at a time, until the milk curdles and the grains separate from the pale green liquid. ≈ 3 min
3. Pass through a cloth and keep the grains: that’s paneer. ≈ 3 min
4. Heat the ghee in a frying pan over low heat. ⏱ ≈ 40 min
5. Add the paneer to the frying pan, and mash it with a spoon to form small clumps. Cook for 10-15 minutes over low heat, then remove from the heat. ⏱ 15 min
6. Mix the paneer with the milk and sugar to create a paste, then return it to the frying pan. ⏱ ≈ 7 min
7. Cook over medium heat, stirring constantly. If the mixture becomes dry, add a little milk. ⏱ ≈ 10 min
8. Once it turns brown and becomes grainy, remove it from the frying pan. This may take up to 1 hour and 30 minutes. Add the cardamom and let it cool. ⏱ 1 hr 30 min
9. Once it has cooled, mix until you have a smooth dough. If it is too dry to shape, add 2-3 tablespoons of milk. ⏱ ≈ 20 min
10. Create irregular oval shapes, sprinkle with a little sugar, and serve immediately, or store in an airtight container for up to a week. ≈ 10 min