1 cup (approx 170 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)
5 tbsp grated Nolen Gur (you can use any other soft jaggery available with you, though nolen gur is recommended)
1 tsp cardamom powder
1/2 tbsp ghee for greasing
Procedure for homemade paneer
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon juice or 3 tbsp curd. Remove from heat and keep covered for 5 minutes without disturbing. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and let the water drain out completely for about 30 minutes to 1 hour. Take the chenna out of the cloth once the liquid drains out completely. Use as required.
Take the chenna or paneer and jaggery and mix well with your hands till the mixture is well blended and the chenna is completely crumbled and grainy. Transfer this to a non stick pan on medium flame and keep stirring continuously till the moisture evaporates completely and the mixture starts coming out from the sides. Now add the cardamom powder and stir for 5 more minutes.
Grease a serving plate with ghee and transfer the mixture onto the plate. With the help of a knife or spatula, smoothen out the mixture to form a square shape of 1/2" thickness. Cut the square into equal sized smaller squares without pulling them apart. This is just to make the marks for easier serving later on. Garnish each small square with chopped pistachios and let it cool.
Chill in the refrigerator for a couple of hours to let it set completely. Serve cold or at room temperature. I love to eat it cold!