Paneer Kheer is a surely one of my favorite desserts. It is made using milk, paneer, saffron and rich dry fruits. This Indian sweet takes few minutes to cook and tastes great. You could easily make paneer at home, just as I have mentioned in the recipe or you may buy it from the nearby shops located in your area. Paneer Kheer fits perfectly on the menu of various festivities and occasions. Be it Holi, Janmashtami, Christmas or you name any other festival, Paneer Kheer will enthrall your taste buds whenever you make a bowlful of this dessert. Usually, desserts take up a lot of your time, energy and motivation to prepare them. Plus, we always tend to feel scared thinking that what if it doesn’t turn out delicious and satiating, right? But, you do not need to stress yourself at all while making Paneer Kheer because it so easy to prepare and chances of this recipe turning into a disaster for your menu are zero, trust me!
Paneer is a good source of protein, so give your kids an extra serving of Paneer Kheer without any worries. Plus, paneer has a considerable amount of calcium which really helps in building stronger teeth. Paneer even combats deadly diseases such as cancer and protects heart diseases. And milk as we already know helps in rehydration. Milk being rich with Vitamin D is good for bone growth.
So, without much adieu, plan the menu for Holi celebration and don’t forget to include Paneer Kheer. This succulent dessert will surely gain you more fans of your cooking skills, I am telling you! In case you are wondering which more dishes you could make from paneer, I have a quick recipe for you which you could serve with piping hot paranthas and Paneer Kheer. You can serve this kheer, hot or chilled. Flavour it with cardamom and add pistachios and almonds on top to pretty it up.
Paneeer Ki Kheer Recipe
- Full cream milk - 1 litre plus 1 and 1/2 litres
- Lemon juice - 2 tsp
- Saffron - 10-15 strands
- Sugar - 1/4 cup
- Cardamom powder - 1/2 tsp
- Almond and pistachio slivers for garnishing
- Heat 1 litre milk in a pan.
- When it comes to boil, add lemon juice.
- The milk will separate immediately after adding the lemon juice.
- Switch off the heat and let the milk rest for 5 minutes.
- Strain the milk in a soup strainer and collect the cheese.
- Keep the strainer with paneer under running water so that the excess lemon flavour is gone.
- Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
- Mean while, heat the remaining 1 and 1/2 litres of milk in a heavy bottom pan.
- Simmer the heat once the milk comes to a boil.
- Add saffron strands in the milk.
- Let it cook for 20-25 minutes on low heat.
- Crumble the paneer and add it in the milk.
- Cook for another 30-35 minutes, until the milk is thickened.
- Add sugar and cardamom powder and cook for another 2-3 minutes.
- Transfer the kheer in the serving bowl.
- Garnish with almond and pistachio slivers.
- Serve hot or chilled.