Paneer Kheer

    Cheers to a very Happy New Year Folks! Hope this new year brings you a lot of happiness and goodness, and may it stay the whole year!
     It’s time to set your new year resolutions, and to stick on to them 🙂 I have three resolutions this year – Eat healthy, exercise daily and sleep early. Hope I will be able to stick to them. And hey, if anyone has ‘ I will cook more this year’ written in your resolution list, I am with you 🙂 Yummy O Yummy is here to help you out!

     To celebrate this new year, I have a very simple, but drool worthy dessert – Paneer Kheer! I am not a lover of sweet dishes, and you might already know that as this blog has very less sweet recipes in it. But, I know there are many of you out there who love sweet treats! This treat is for everyone who wants to indulge in simple but delicious desserts this new year!

    Paneer Kheer is something which you can prepare in a matter of minutes. Yes, it is very easy, and you hardly need 20 minutes to put it together!
   The saffron, cardamom and rose water infused milk tastes so heavenly. And, need I say anything about the subtle, lovely aroma of this heavenly dish! It tastes a lot like rasmalai with crumbled paneer. You can even add condensed milk to make it thicker and creamier. I have used store-bought paneer in this recipe, but am sure it will taste much better with fresh home-made paneer. I love it chilled, but you can serve it warm too.
If you can resist the temptation, make it and keep it refrigerated for a day as it tastes even better the next day. Believe me, it’s difficult to stop tasting it! Come on, take out your paneer and try this today! Here goes the recipe for the simple and delicious paneer kheer..

Paneer kheer recipe

Ingredients (Serves 3)

1. Paneer – 3/4 cup, crumbled

2. Whole milk – 2 cups

3. Sugar – 3 – 4 tbsp

4. Saffron – 1 pinch

5. Corn starch – 1.5 tsp mixed in 2 tbsp milk

6. Cardamom powder – 1/8 tsp

    Rose water – 1/2 tsp

    Nuts (cashews/ pistachios) and raisins – 2 tbsp each

Method

In a saucepan, boil milk for 5 – 6 mts stirring occasionally. Add crumbled paneer and cook for 3 – 4 minutes. Next add 3 – 4 tbsp sugar and saffron. Continue to cook for 3 – 4 minutes at medium-low heat. Add corn flour in milk and continue to cook for a few minutes until slightly thickened. Add cardamom powder and rose water. Mix well and switch off. Serve chilled.  It will thicken slightly on cooling. It tastes best after a few hrs. Enoy!