Do not throw away the water left after making of panir

Do not throw away the water left after
making of panir i.e whey, which is rich in
good quality n easily digestable proteins. It
is also a good source of Thiamin, Vitamin
B12, Pantothenic Acid, Magnesium,
Potassium, Zinc and Selenium, and a very good source of Riboflavin, Calcium and
Phosphorus.

Can be added to rotis, dal, soups, khichdi,
gravies for vegetables