Showing posts with label paneer kheer. Show all posts

Paneer Kheer is an Indian dessert made using crumbled paneer or chenna, saffron, and rich dry fruits. It is easy to make and tastes so delicious…perfect for get together and special occasions.

Here are some more Kheer Recipes, which are apt to make during festivals – Mango Kheer, chaawal ki Kheer, seviyan Kheer, phirni

Paneer Kheer tastes a lot like Rasamalai with pieces of soft chenna soaked in flavored milk coming in each bite.

This Indian sweet takes a few minutes to cook and tastes so different from normal kheer. Moreover, it is made using very basic ingredients which are mostly available in our kitchen.

I have made this Kheer from fresh chenna but you can make it from soft market based paneer too, just crumbled it and use it.

Serve it hot or chilled, I personally like to serve it chilled with lots of dry fruits & rose petals on top. You can also serve it with poori or sweets after meal.

Paneer Kheer will last for 2 to 3 days in the refrigerator. Make sure you store it in an airtight container.

INGREDIENTS:

• 2 and ½ litres full fat milk (divided)

• 2 teaspoon lime juice

• 10-15 strands saffron (optional)

• ¼ cup sugar

• ½ teaspoon cardamom powder

• Dry fruits or rose petals for garnishing

INSTRUCTIONS:

Heat 1-liter milk in a heavy bottom pan. It’s best to use full cream milk to make the kheer as it is richer than cow’s milk. But if you don’t have you can use any milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "P" so I choose my key ingredients PANEER and make this delicious PANEER KHEER and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES