Eggless Chocolate Brownies

 Ingredients

1¼ cups low fat milk 1 tbsp white vinegar. 1½ cups AP Flour. ¼ cup cocoa. 1 tsp soda- bi-carb. 1¼ cups sugar. (Original recipe had 1½ cup+2tbsp). ½ cup oil. 1 tsp vanilla essence. 2 tbsp crushed walnuts and chocolate sauce for decoration. 9 ” Square tin. Process: Grease the tin and dust it with flour. Preheat the oven at 160 C. Boil milk and add vinegar. When the milk starts to curdle, keep it on                                                    fire for 30 seconds and take it off gas. Let it cool down completely. Sift all the dry ingredients and keep the mixture in a mixing bowl. To it add the paneer with whey and oil. Add essence and mix well                                                                  with a wooden spoon till well combined. Pour the batter in the prepared tin and sprinkle walnuts over it. Bake at 160 C for 40 minutes. When done remove from oven and let it cool completely. Remove the brownie from the tin. Sprinkle powdered sugar over it. Cut into pieces. Warm it in microwave for 20 seconds and serve with ice cream, topped with chocolate sauce.