Paneer Pistachio Peda

I love paneer(Indian cottage cheese) for its versatility.As much as it occupies the North Indian kitchens dumping itself in rich thick gravy,it also lends itself to the Bengali cuisine in its initial stage (Channa). Nothing can beat the taste of home made fresh channa.This channa when pressed under weight for 4-5 hours becomes a block of paneer that we enjoy in so many dishes.Today I made a ridicoulosy simple and easy peda using fresh crumbled paneer and pistachios as offering for 2nd day of Navrathri.These pedas were oh so rich and tasty that we were not able to resist.Apart from the time taken to prepare channa,this peda can be put together in 15 minutes,that too if you opt for store bought paneer block,well it cant get more simple than that :)Rustic grainy peda in pale green color tha too with out any added food coloring will sure be a crowd pleaser when served chilled .Try out and I am sure you will like it.

Paneer pistachio peda 
Star ingredients:Paneer and pistachios
Time:20 minutes
Yield:15 pedas

Ingredients:
Channa made from 500 ml milk or 200 grams paneer block
1/4 cup unsalted pistachios
1/2 cup sugar
1/2 teaspoon cardamom powder
A pinch of saffron
Method:
1.Drain the water completely from fresh channa or crumble the paneer block very well.It is ok to have some teent tiny grains as they add very nice texture to the pedas
2.Dry roast pistachios and grind along with sugar and cardamom.
3.Add the powdered pistacho-sugar mix to a kadai,and stir on low heat.
4.After 4-5 minutes when the sugar starts to melt a little add the crumbled paneer and keep stirring continously.Stir for 5 minutes.
5.Once the paneer leaves out moisture and mixture comes through the sides of the pan,add saffron and remove from the pan.Let it cool for a while until convenient to handle.
6.Once the mixture is warm knead it well and form small pedas.Stud a pistachio on the top of each peda.
7.Refrigerate until serving.
Notes:
1.It may be difficult to grind pistachios to a fine powder.So add sugar will ease the grinding
2.You can even add rose essence or a teaspoon or two of gulkand to this instead of pistachios for gulabi peda
3.Wet your palms often while making pedas as the mixture will be sticky
Kindly let me know if you need the method for making paneer/channa at home