It is very easy to work with cottage cheese. It blends with any flavour you might choose to infuse. It works great in a sweet dish also. The paneer kheer has a rich taste and you’ll be a hit, when your kids and hubby lick the bowls and beg for more.
Serves : 4 persons
Prep. Time : 5 Mins.
Cooking Time : 10 Mins. (active)
Ingredients:
- Malai Paneer (coarsely crumbled) – 200 gms.
- Full Fat Milk – 600 ml.
- Condensed Milk – 400 gm.
- Cardamom Powder – ½ tsp.
- Saffron Strands – 10 to 12
- Almonds and Pistachios (blanched and sliced) – as needed
Step 1: Use medium heat to bring the milk to a boil while stirring continuously so that it does not stick to the sides or bottom. Next add the paneer and continue stirring for 2 minutes.
Step 2: Add the condensed milk, cardamom, saffron and the nuts. Keep stirring for 3 minutes.
That’s it. You’re done. Serve chilled !
Tips:
- Stick to the timings specified even if you feel it’s runny. The paneer will soak up some of the liquid.
- You could add a tablespoon more of sugar if it suits your taste.
I made paneer with 1 liter whole milk, boiled, and 1 lemon. I pressed for four hours after wringing out by twisting in the cheesecloth. I additionally let the paneer sit uncovered another 5 hours to dry out just a bit more (though moisture content already seems low). I’ve made paneer a dozen times before here in Tokyo, usually for curry.
I made this recipe with the 60g cashew and 40g almonds.
However, it never thickened. Any ideas?
It’s a Kheer. It’s supposed to be a bit runny. But if you want it thick you could do one of the following : Reduce the milk by boiling and stirring continuously OR increase the qty of the paneer.