- Servings : 4
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 50m
Paneer Kheer is an indian sweet dish and very popular in all over the world. In India, paneer khir is prepared in almost all families because of it’s taste. It is very different from other sweet dish and also it is very easy to cook. It takes around 20-25 minutes to cook the Paneer Kheer at home.
- milk, sugar
- To prepare Paneer
- Milk - 1 lt
- Lemon juice - 1 lemon
- For Kheer:
- Milk - 1
- Sugar - 1/2 cup
- Condensed milk - 2 tbsp (optional)
- Cardamom powder - 1/4 tsp
- Raisins - fistful
- Saffron - 4-5 strands, soaked in a tbsp of warm milk
- Cashew nuts - 6-7, break into small pieces
- Pistachios - 6-7, lightly crushed
- Almonds - 4-5, make slivers
- Ghee - 1 tbsp
1.Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2.Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 10 mts.
3.Remove the chenna onto a wide plate and crumble it lightly. Keep aside.and turn off flame. Leave aside for 3-4 mts.
4.Toast the nuts and raisins in ghee till brown. Keep aside.
5.To prepare the kheer, take a stainless steel vessel, add milk and bring it to a boil. Reduce flame and simmer till the milk reduces to almost half the quantity. Stir constantly to avoid burning.
6.Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while
7.Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.
8.Bring to room temperature and chill. The kheer will thicken lightly on chilling. You can add a little milk, if required for a thinner consistency.
9.Garnish with toasted nuts and serve chilled or at room temperature.