Making sweets daily and not able to eat them was real torture and so I decided to make a sugar free paneer burfi for myself. I usually use ingredients I can use in a day’s meal and make any dish with that. I could use 50 gm of paneer, so made this burfi with that amount and it was a single meal for me. I used a silicon mould to set it as it is really easy to de-mould. But if making larger quantity, use a cake tin to set.
It was just amazing and I am so in love with this sugar free paneer burfi. The making takes just five minutes and one hour setting time in fridge and you are good to go. I have used stevia as the sweetener, but you can also go for erythritol or any sugar free options. If you are making this for your kid, then skip the sugar free and add cane sugar or brown sugar instead. And adjust it according to the sweetness required. The amount I have added makes it mildly sweet, which is perfect for me.
Soft Paneer – 50 gm
Amul Cream – 20 ml
Stevia – 1/2 tsp adjust to taste
Cardamom Powder – a pinch
Ghee – 1 tsp
Pistachios and Saffron For Garnish
In a pan mix paneer, cream, stevia, cardamom powder and ghee.
Cook the mixture until the ghee oozes out.
Transfer to a silicon mould and press it well.
Garnish with saffron and pistachios.
Refrigerate for an hour.
Serve it chilled.
Use my soft malali paneer for the recipe