Ingredients
- Milk – 1 litre
- Grated Paneer – 1 cup
- Condensed milk – 2 tbsps
- Custard powder – 2 tbsps
- Sugar – 1 cup
- Rose Essence – 2 drops
- Cardamom powder – 1 tsp, optional
- Cashew nuts – 10
- Almonds, pistachios – 2 tbsps, finely chopped
- Saffron – 8-10 strands, optional
Preparation Method
Boil the milk in thick bottomed vessel.
In the meanwhile, mix the grated paneer and sugar, keep aside.
Remove from the stove and add custard powder in the milk.
Now take a pressure pan and pour water so that the milk vessel can stand inside the cooker without shaking. This way of double boiling avoids the milk to get stick to the bottom of the vessel and the paneer will not dissolve into milk fully.
When the milk starts boiling add the condensed milk and allow it to boil for 2-3 minutes.
Add the paneer- sugar mixture to the milk. Adjust sugar according to your taste.
Remove from the stove once the paneer starts getting mixed in the milk.
Now add the rose essence & roasted and finely chopped cashew nuts, almonds & pistachios.
Serve the paneer kheer hot or refrigerated.
Variations
- Make thin syrup of sugar and cook paneer in that for some time. Then add the paneer discarding the syrup to the thickened milk.
- Instead of condensed milk, 2 tbsps of corn flour or rice powder can be mixed in little cold and add in the kheer while the milk starts boiling.
- Almonds and pistachios can be powdered and mix in the kheer to get rich taste.
- Raisins and cherries can be added to the kheer.
- Cardamom Powder, saffron or any other flavored essence can be added.
Word of caution
Adding more of grated paneer will make the kheer to taste like basundhi.
