Paneer Ki Kheer

Ingredients list for Paneer Ki Kheer

• 1 1/2 cups Cow's milk chenna
• 2 litres Milk
• 2 tablespoons Rice powder
• a few strands Saffron (kesar)
• 8 Almonds blanched and slivered
• 8 Pistachios blanched and slivered
• 1/4 teaspoon Green cardamom powder
• 1/2 cup Sugar

Method

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.
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.
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.