Serving size: 2 rolls
400 ml double toned milk (1.5% fat)
1.5 tsp lemon juice
1.5 medium Alphonso mangoes
3 tsp powdered sugar
1/4th tsp cardamom powder (optional)
Few strands of saffron
Bring milk to the boil and turn off flame.
Immediately add lemon juice and stir until milk curdles. Strain through a muslin cloth, making sure all the liquid or whey is removed. What remains in the cloth is paneer.
Crumble the paneer and churn in a blender for 5-7 seconds while it is still hot. Remove into a flat plate and immediately add the powdered sugar & cardamom powder. Knead thoroughly using your hand until completely smooth (approx 5 mins).
Divide into 8 parts and set aside.
Cut 8 thin, flat slices from the fullest part of the mangoes.
Place one part of the mashed paneer on the centre of each mango slice. Roll inwards, so that the mango envelopes the paneer.
Repeat for all 8 rolls. Place a strand of saffron on each roll
Serve immediately or refrigerate.
Shelf life: Keep refrigerated and consume within 12 hours.