Rice and cheese filling:
Rice and cheese filling:
3 tablespoon ghee
4 oz (100 g) pressed paneer crumbled
1 cup (175 g) cooked long grained white rice
1/2 cup (75 g) lightly toasted cashew nuts, crushed
1/2 teaspoon asafoetida
1 teaspoon salt
2/3 cup (150 ml) sour cream
4 oz (100 g) pressed paneer crumbled
1 cup (175 g) cooked long grained white rice
1/2 cup (75 g) lightly toasted cashew nuts, crushed
1/2 teaspoon asafoetida
1 teaspoon salt
2/3 cup (150 ml) sour cream
Heat the ghee in a small saucepan over medium heat. Crumble the paneer, add it to the pan, and stir-fry it for a minute or two. Then add the cooked rice and all the other ingredients. Remove the pan from the heat, fold in the cream, and mix the ingredients well.
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