Flower Rice

Either dice the paneer or knead it into a dough and roll it into balls 2.5 cm in diameter. Fry the cubes, then the nuts in oil and drain. Roast the coconut flakes in 2 tbsp. ghee and set aside. Heat the remaining ghee in a large saucepan. When it starts to smoke, add the bay leaves, fennel, cumin and cardamom, and after 30 seconds, add the ground spices as well. stir for a few seconds, then add the long-grain rice and continue stirring until the rice grains become translucent and lightly brown. Now add the fried cheese, raisins, sugar, and salt, as well as the whey. You can use the cheese water for this, if it is not enough, just ergaenzes the missing mass of water, stir. Let the moke bubble up. Put on the lowest flame and cover the pot well. Simmer on low heat for 20 minutes until the long grain rice is cooked. Now add the fried nuts as well as the shredded coconut. Gently mix again before serving.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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