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Paneer Barfi


  • 200 grams Prabhat sweetened condensed milk
  • 100 grams Prabhat Malai Paneer
  • 125 ml cream
  • 1 drop of rose essence
  • 1 pinch of saffron
  • 4 cardamoms, finely powdered in a mortar-pestle
  • 1/2 tsp Prabhat ghee for greasing a pan or tray
  • 10 to 12 shelled & blanched pistachios
  • 10 to 12 blanched almonds/badam


  • Heat water in a pan
  • Add pistachios & almonds to the hot water, cover & keep aside for 30 mins.
  • Peel the pistachios and almonds and chop them. Keep the chopped dry fruits aside.
  • Grate the Prabhat Malai Paneer.
  • In a pan take the Prabhat sweetened condensed milk, cream and grated paneer.
  • Stir, mix and then keep this pan on a stove top on a low flame.
  • Begin to cook and keep on stirring this mixture.
  • Continue to stir, so that the mixture does not stick to the bottom of the pan. The mixture would begin to thicken.
  • When the mixture leaves the sides of the pan and clumps together, add saffron and cardamom powder.
  • Continue to cook for a couple of minutes.
  • Remember not to overcook, as then the barfi become dense and chewy.
  • Then add rose water and mix well so that it incorporates in the mixture.
  • Spread the barfi mixture evenly in a tray greased with Prabhat ghee.
  • Now layer chopped pistachios and cashews on the barfi. Press the dry fruits with your fingers lightly on the barfi.
  • Let the barfi cool and then slice them into small squares. You can serve them or refrigerate them.