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Shruti Bhatia
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Panner in makhan and malai
Makhan malai panner.
First of all make panner by using full fat milk and adding lemon juice in it. Strain it and keep it in a muslin cloth for 30 mins, keep some weight on it also. Side by side chop onion tomatoes ginger and garlic. Take pan add oil and butter both, add jeera bay leaf cardamom, cinnamon stick and hing. Saute it aafter that add chopped onions tomatoes garlic and ginger. When oil start seperating from pan, switch off the flame. And let it cool it. After that take this masala in mixey and make a puree of it.. Again take same karhai and add butter hing and jeera and this puree AfteAfter 3-4 min add a cup oof malai and milk and keep stirring it, adjust consistency by adding little water and milk. Add panner cubes and then at last garnish it with green coriander.
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