Paneer Kheer

The recipe tastes somewhat like Rasmalai with soft succulent crumbled paneer in flavored and sweetened milk. This paneer kheer has been flavored with cardamom powder, saffron and rose water. Cardamom powder is a must. Rose water gives a beautiful rosy fragrance to the kheer. Good to add it, but skip if you don’t have.

3 cups whole milk
½ cup (50 grams) crumbled or grated paneer
5 to 6 tablespoon sugar or as required
3 to 4 green cardamoms – powdered in a mortar-pestle or ½ teaspoon cardamom powder
12 to 15 unsalted almonds – chopped or sliced
12 to 15 unsalted pistachios – chopped or sliced
12 to 15 unsalted cashews – chopped or sliced
5 to 6 strands of saffron – optional
1 to 1½ teaspoon rose water or one drop of rose essence (optional)

1. Take milk in a wide-bottomed pan or saucepan and keep it on stovetop on a low to medium heat. Remember to use a heavy pan so that the milk does not burn while cooking.
2. Stir at intervals a few times when the milk is heating up.
3. Meanwhile crumble the paneer and keep aside.
4. Crush the cardamoms in a mortar-pestle to a fine powder. Chop the nuts and keep aside.
5. Whilst the milk comes to a boil, lower the heat and simmer the milk till it thickens a bit for about 5 to 6 minutes.
6. Keep stirring the milk at intervals when it is simmering.
7. Add sugar and continue to cook further for 5 minutes. Stir well to mix the sugar with the milk.
8. Add chopped almonds, pistachios, cashews, cardamom powder and saffron. Mix well and simmer for 1 or 2 minutes.
9. Add the crumbled paneer. You can also grate the paneer and add.
10. Simmer for 1 minute on a low heat till the crumbled paneer gets cooked.
11. Add rose water and stir.
Serve paneer kheer hot, warm or chilled.
While serving you can garnish it with few saffron strands or chopped nuts or rose petals

Recipe Credit –