Walnut Rolls - On weekend my hubby asked to make rasgullas. So I kept paneer overnight to drain water from it. But due to air flow, it got hardened at its edges and, as for rasgullas we need soft paneer I changed my plan of making rasgullas and started doing sandesh with that paneer. Here I realized I didn't had pistachios at home and hence used walnuts. Finally I ended in making walnut rolls after many plan changes and here are walnut rolls finally.
Ingredients:
1. Paneer - 100 gms
2. Walnuts - 10 to 12
3. Cashews - 20 to 25
4. Sugar - 8 tsps or as per taste
5. Ghee - 1 tsp (Optional)
Procedure:
1. Grind paneer with 4 tsps of sugar. You will get a thick paste bcoz of the sugar present in it. Don't grind excessively, it may become loose and gooey. Transfer it into a bowl.
2. Grind walnuts, cashews and sugar. You will again get a thick paste.
3. Now mix these 2 pastes and fry in a non-stick or thick bottomed pan till it becomes a bit stiff. You can use ghee while frying if desired. Take care not to burn the paste.
4. Within 2 to 3 minutes the paste becomes stiff. Switch off the flame, transfer the stiff paste to a plate, cool it little not completely and start rolling. Over frying and much cooling makes paste dry and hard.
5. Store in an air tight container and keep in room temperature so that the rolls can stay soft.
