How to make Paneer Ki Kheer -

Paneer Ki Kheer

This recipe is from the book Paneer Book.

Main Ingredients : Cow's milk chenna, Milk (दूध)

Cuisine : Punjabi

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

advertisement
Paneer Ki Kheer

Paneer Ki Kheer Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Paneer Ki Kheer Recipe

  • Cow's milk chenna 1 1/2 cups

  • Milk 2 litres

  • Rice powder 2 tablespoons

  • Saffron (kesar) a few strands

  • Almonds blanched and slivered 8

  • Pistachios blanched and slivered 8

  • Green cardamom powder 1/4 teaspoon

  • Sugar 1/2 cup

Method

Step 1

Bring the cow’s milk to a boil in a deep pan. Lower heat, add vinegar and stir continuously till the milk curdles completely. Strain through a piece of muslin and immediately place the muslin potli on ice to stop the cooking process. Squeeze to remove the excess moisture.

Step 2

Transfer paneer to a plate and crumble lightly with your fingers. Bring the whole cream milk to a boil in a separate thick-bottomed vessel. Lower heat and simmer for eight to ten minutes. Add sugar and saffron and continue to simmer, uncovered, for another ten to fifteen minutes, or till the milk is thick and creamy.

Step 3

Add cardamom powder, almonds, pistachios and crumbled paneer and stir gently to mix. Simmer for three to four minutes. Remove from heat and cool completely. Chill and serve.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.