The most valuable part of cheese & panner is proteins. Essentially, They are the concentrate of dry matter in milk (especially proteins and fats) that is enhanced and processed by the micro-organisms of the starter.
It is also important that casein, the reserve protein of milk, forms the so-called main skeleton of cheese that binds milk fats during cheese-making. On average, there are 22–31 grams of proteins in a 100-gram portion of cheese.
Total Time (Minutes): 20
2 Cup mix of grated parmesan cheese & paneer
Half cup poppy seeds
Half cup sesame seeds
In a bowl, stir together all of the ingredients until well combined.
Spoon one tablespoon of the mixture onto the baking sheets, slightly flattening them.
Bake for 8 to 10 minutes until they are golden brown.
NOTE: They are delicate so do not remove them from the baking sheets while they are still warm.
Use Parchment/baking paper or Silicone mat for baking.