Silky Paneer and Coconut Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Paneer and Coconut Pudding

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Coconut Pudding

Gently warmed paneer and coconut milk blended with golden jaggery, chilled into a velvety pudding topped with toasted cashews and aromatic cardamom.

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NUTRITION

430kcal
Protein
16.5g
Fat
32.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

75g Paneer

1/4 cup Coconut Milk

1 tbsp Jaggery

10g Cashew Nuts

1/4 tsp Ground Cardamom

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PREPARATION

  • 1

    Crumble the paneer into small pieces and place them into a high-speed blender.

  • 2

    Add the coconut milk and jaggery to the blender and process until the mixture is completely smooth and silky in texture.

  • 3

    Pour the blended mixture into a small saucepan and set over low heat.

  • 4

    Whisk the mixture constantly for about 5 minutes until it thickens slightly and the jaggery is fully integrated.

  • 5

    Remove from the heat and stir in the ground cardamom.

  • 6

    Transfer the pudding into a glass serving bowl or ramekin.

  • 7

    Place in the refrigerator to chill for at least 2 hours until the pudding is set.

  • 8

    Garnish with chopped toasted cashew nuts before serving.

Silky Paneer and Coconut Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Paneer and Coconut Pudding

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Coconut Pudding

Gently warmed paneer and coconut milk blended with golden jaggery, chilled into a velvety pudding topped with toasted cashews and aromatic cardamom.

NUTRITION

430kcal
Protein
16.5g
Fat
32.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

75g Paneer

1/4 cup Coconut Milk

1 tbsp Jaggery

10g Cashew Nuts

1/4 tsp Ground Cardamom

PREPARATION

  • 1

    Crumble the paneer into small pieces and place them into a high-speed blender.

  • 2

    Add the coconut milk and jaggery to the blender and process until the mixture is completely smooth and silky in texture.

  • 3

    Pour the blended mixture into a small saucepan and set over low heat.

  • 4

    Whisk the mixture constantly for about 5 minutes until it thickens slightly and the jaggery is fully integrated.

  • 5

    Remove from the heat and stir in the ground cardamom.

  • 6

    Transfer the pudding into a glass serving bowl or ramekin.

  • 7

    Place in the refrigerator to chill for at least 2 hours until the pudding is set.

  • 8

    Garnish with chopped toasted cashew nuts before serving.