If I double the quantity, then what size pyrex pan should I use and should I just double everything Thx
This was a watery mess. I drained the water and rebaked the cake. It came out good after that. I suggest draining the ricotta before using.
Sk, sorry the ricotta we buy here, don’t need to drain water, I was not familiar with other ricotta.
Hello Manjula – I used store bought Galbani Ricotta cheese, though I baked for more than 2 hrs, cheese is still watery and it didn’t turn into a cake. Not sure what have I done wrong. Do we have to drain the water from Ricotta cheese?
If there is whey in your ricotta tub, drain it. You should look at the video above to see the right kind of ricotta consistency for this dish. Kind of like greek yogurt?
Hi Manjula, I am used to not considering paneer recipes much because I have to make the paneer by myself instead of buying it at the market, this recipe comes in handy. Also, sometimes I have used a fresh cheese called primosale in your palak paneer. It has rennet so it melts (so be sure to find it with vegetable rennet if you are a vegetarian), but it melts slowly and to me pleasingly. I just cube it add it at the end. I think ricotta can be also used similarly to paneer in sandwiches, it will have a different consistency. I also have thought to make your butter paneer sauce and, instead of using paneer, spread it on a pizza and top with mozzarella and methi leaves and bake. A “makhani” pizza. I will try that next time. Thank you, Didina.
Didina, good suggestions
What type of ricotta did you use? Smooth or traditional?
I used smooth ricotta cheese
Smooth
Looks lovely Manjula. In the video you use 1/4 tsp cardamon powder in the milk but written instructions say 1/8 tsp crushed cardamon. Which should I use?
Thank you for this recipe.
Karen sorry should be 1/8 teaspoon
Password
Remember Me
