How to make Paneer Lollipop -

Spicy paneer mixture topped on babycorns and deep fried.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Cottage cheese, Ginger (अदरक)

Cuisine : Chinese

Course : Snacks and Starters

Paneer Lollipop

Paneer Lollipop Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Lollipop Recipe

  • Cottage cheese 250 grams

  • Ginger 1 inch piece

  • Garlic finely chopped 4-6 cloves

  • Green chillies finely chopped 2-3

  • Onion finely chopped 1 medium

  • Fresh coriander leaves finely chopped 1/4 bunch

  • Soy sauce 1/2 teaspoon

  • White pepper powder 1/2 teaspoon

  • MSG 1/4 teaspoon

  • Salt to taste

  • Potatoes boiled and mashed 3 medium

  • Cornflour/ corn starch 2 1/2 tablespoons

  • Babycorns 16

  • Oil to deep fry

  • Refined flour (maida) 1/4 cups


Step 1

Grate paneer and mash well. Add ginger, garlic, green chillies, onion, coriander leaves, soy sauce, white pepper powder, MSG, salt, potatoes and cornflour to the mashed paneer and mix thoroughly.

Step 2

Divide the paneer mixture into sixteen equal portions. Roll each portion into a smooth ball and pierce the thicker side of a babycorn into the paneer ball.

Step 3

Press the paneer ball lightly between your palms to secure it firmly on the babycorn. Heat sufficient oil in a wok, roll the prepared lollipops in flour, shake to remove excess flour and deep-fry for three to four minutes on medium heat, or until crisp and golden brown, turning occasionally. Drain on absorbent paper and serve hot with Sichuan sauce.

Step 4

Chef's Tip

Step 5

You can also use wooden ice cream stick instead of babycorn cobs.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.