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- Paneer : 80 g
- Desiccated Coconut : 50 g
- Ghee : 5 g
- Fresh Cream : 20 g
- Cardamom : 4-5 pieces
- Any artificial sweetener of choice : 10 g
Dry roast coconut in a deep bottom pan until fragrant.
Add ghee, sweetener, cream, cardamom and grated paneer to the pan and keep cooking until it comes together into a soft dough. Turn off the heat.
Roll into small balls in a plate of desiccated coconut for a light coating. 4. Garnish with chopped almonds.
Note : Best served chilled