Topli paneer
(टोपली पनीर)
Topli paneer is a variety of paneer (a type of Indian cheese) that originates from the Parsi community in India. Unlike the more widely known form of paneer, which is firm and can be cut into cubes, topli paneer has a soft, delicate texture and a wobbly, almost custard-like consistency.
The name "topli" essentially means "basket" in the Gujarati language, and "paneer" means "cheese." The baskets were historically used as molds, giving the paneer its distinctive shape and texture. Unlike other types of paneer, topli paneer is made using a coagulant (usually calf intestines or chicken gizzards), with the addition of a sour agent like lemon juice or vinegar.
For topli paneer, cow's milk is often preferred due to its mild flavor and lower fat content, which contributes to the cheese's delicate texture. The curdled milk is then poured into small baskets (or molds) to set. These baskets are traditionally made of cane or palm leaves, but other materials can be used as well. Read more
The cheese is often seasoned at this stage, sometimes with cumin seeds, green chilies, or other spices and herbs. The baskets are left in a cool place (or refrigerated) to allow the cheese to set and firm up slightly, after which it can be unmolded and served.
Topli paneer is often enjoyed as a snack or appetizer, and it's sometimes featured in larger meals. It might be seasoned with various spices, topped with fresh herbs, or drizzled with spicy oil to enhance its flavor. Due to its soft, custard-like texture, it's usually eaten with a spoon.
