Steamed Paneer Pudding Recipe – Easy Low Carb Recipes

Steamed Bhapa Sandesh is my favourite recipe from the Indian Sweets Marathon I did earlier this year. I even made it into a sugar free version using substitutes. When I chose the steamed dishes theme for this month, I wanted to make a similar dish with paneer but which is also apt for my diet. The first version I made was without eggs and this one is with egg. The texture of the pudding is so different from the sandesh because of the addition of egg. This pudding needs some setting time in the fridge, so plan ahead.

Pistachios, rose petals and saffron are my favourite topping when it comes to a dessert with paneer. They give such a rich look to the final dish. Do not over cook the pudding, because it would become so dry. Even if the paneer is slightly jiggly it is fine. The remaining heat in the pan is enough to cook it. The texture of the pudding hugely depends on the quality of paneer used. So try to  make it at home for the recipe. Adding cream to the milk while making paneer results in such a soft paneer. Try it once and you will be hooked. Check out my recipe for malai paneer I use for desserts. It is easy to make and it is fantastic.

Makes 1 Serving

Ingredients:

Paneer – 100 gm

Egg – 1

Stevia – 1/4 tsp

Erythritol – 1/2 tsp

Cardamom Powder – a pinch

Saffron – a pinch

Pistachios and Rose Petals

Procedure:

Grind together paneer, egg, stevia, erythritol and cardamom powder.

Grease a ramekin, pour the mixture into it.

Top with a few strands of saffron, sliced pistachios and dried rose petals.

Steam the ramekin for 10 minutes until the paneer is slightly wobbly in the centre.

Switch off flame and let it sit inside the steamer until it comes to room temperature.

Cover the ramekin with cling film and refrigerate overnight.

Serve it chilled.

Steamed Paneer Pudding Recipe

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Course Desserts

Cuisine Indian

Servings 1 Person

Ingredients

  

• Paneer - 100 gm
• Egg - 1
• Stevia - 1/4 tsp
• Erythritol - 1/2 tsp
• Cardamom Powder - a pinch
• Saffron a pinch
• Pistachios and Rose Petals

Instructions

 

• Grind together paneer, egg, stevia, erythritol and cardamom powder.
• Grease a ramekin, pour the mixture into it.
• Top with a few strands of saffron, sliced pistachios and dried rose petals.
• Steam the ramekin for 10 minutes until the paneer is slightly wobbly in the centre.
• Switch off flame and let it sit inside the steamer until it comes to room temperature.
• Cover the ramekin with cling film and refrigerate overnight.
• Serve it chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95