Saturday, November 1, 2008

Paneer Ki Kheer

Boil paneer with milk, add nuts and cardamom and get a taste of soft kalakand.

  • 1 cup freshly prepared paneer from full cream milk
  • 3 cups full cream milk
  • 1 cup khoya powder or milk powder
  • 1 tsp cardamom powder
  • Few strands of saffron
  • 1 tbsp chironji
  • ¼ cup nuts (blanched and slivered almonds, cashew nuts and pistachio)
  • ½ cup sugar (adjust according to taste)
  • 1 tsp rose water


  • In a large saucepan, boil milk.
  • Add the paneer and simmer for about 10 minutes.
  • Sprinkle khoya powder slowly over milk. Stir to avoid lump formation.
  • Add nuts, saffron and cardamom powder. Stir and simmer for another 2-3 minutes. Turn off the fire. Allow the kheer to cool down.
  • Sprinkle rose water.
  • Chill in refrigerator and serve.

Note: Kheer always thickens when cooled. So adjust the consistency of kheer by adding milk if it is thick.

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