AWAFI MILL Paneer Phool (Paneer Doda/Dodi) | Withania coagulans Dried Fruits – Traditional Milk Coagulant for Fresh Paneer, Chenna, Yogurt Starters and Dairy Desserts - 100 g | 3.5 Oz

AWAFI MILL Paneer Phool (Paneer Doda/Dodi, Withania coagulans) is the traditional milk-setting botanical prized across home dairies for producing soft, neutral-tasting curds. Unlike acid-set methods, Paneer Phool can yield a gentler coagulation that’s easy to press into paneer blocks or crumble as chhena for desserts. The dried fruits are simple to use—soak, bruise, infuse, and strain—so you can craft paneer for grills, gravies, and mithai with repeatable texture and clean flavor.

Step-by-Step Usage Instructions

Soak & Prep: Rinse 4–6 pieces (for 1 L milk) → soak in ¼ cup warm water 20–30 minutes → bruise/press to release actives.

Warm Milk Infusion: Heat 1 L full-fat milk to ~45–50°C (warm, not boiling) → add the soaked Paneer Phool along with its soak water → stir 30–60 seconds.

Rest & Set: Cover and rest 20–40 minutes (do not boil) until curds separate cleanly; timing varies with milk and temperature.

Strain: Remove fruit pieces → pour through muslin/cheesecloth → gather curds; for paneer blocks, press 20–40 minutes; for chhena, use immediately.

Flavor & Finish: For savory paneer, brine briefly or season after pressing; for sweets (rasgulla/sandesh), use fresh chhena while still moist and supple.

Tips: Use fresh, full-fat milk; adjust fruit quantity and rest time to dial firmness; keep tools spotless for consistent sets.

• Authentic Indian rennet — Sun-dried Paneer Phool (also called Paneer Doda/Dodi) traditionally used as a gentle milk coagulant to set fresh paneer and soft, cheese-style curds.
• Clean, mild setting — Produces tender, uniform curds with a neutral dairy taste; ideal when you want paneer/chhena without lemon or vinegar acidity.
• Versatile dairy craft — Use for paneer, chhena/chenna, milk curd sets, and recipe trials for fresh cheeses and dessert bases; works with cow or buffalo milk.
• Simple workflow — Soak, bruise, and infuse warm milk; remove solids, then rest without boiling to allow a slow, even set that’s easy to press or crumble.
• Recipe-friendly — Pairs with classic sweets and savories—rasgulla-style chhena bases, sandesh, paneer bhurji, and pressed blocks for grills and gravies.