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Kheera (Paneer Kheer)

With the onset of festive season,every Indian household would be gearing up for the preparation. Every region,every household has their own traditional sweets. Being brought up in a religious family,I have always enjoyed each and every festival since childhood. I have so many memories related to foo
Course Dessert
Servings 4 serving
Author Subhasmita

Ingredients

For Chenna(Fresh cottage cheese)

  • 2 litres milk full fat
  • lemon juice of a
  • 2 tbsps water

For Milk base

  • 2 milk litter full fat
  • ½ can Condensed milk sweetend (1/2 cup)
  • ¾ cup sugar
  • pinch salt
  • ¼ cups cashew nut
  • 2 - 3 cardamom green
  • almond Pistachio slivers , chopped for garnishing (optional)

Instructions

  • For chenna,boil milk in a big vessel. Once milk comes to a rolling boil, stir in lemon juice mixed in 2 tbsp of water.The milk will start to separate leaving a greenish whey. Once the solid part is completely separated,Strain the mixture.
  • Run the strained chenna under running tap water so that any lemon residue is gone.Let the chenna sit in the strainer for a good one hour,so that all the water is drained out.
  • Crumble chenna finely using fingers.Keep aside. (I got approximately 2 cups of chenna)
  • In a thick bottom vessel, sprinkle 1 tsp of oil and few drops of water. Let it caramelize and become golden brown in colour.
  • In the same vessel add 2 litters of milk.Once the milk comes to a boil,reduce gas and let it cook in low heat till it is reduced almost half . Stir in between to avoid sticking at the bottom.
  • Add sugar,Condensed milk to thickened milk. Mix till the sugar dissolves. Add drained chenna. Let it cook on simmer for 10-15 mins more, stirring occasionally.
  • Powder cashew to a coarse powder with still some small chunks in it. Add cashew to milk chenna mixture. Add pinch of salt.
  • In a mortar and pestle, add 1 tsp sugar and cardamom seeds. Crush the seeds along with sugar to fine powder. (Alternately you can use a rolling pin to crush the seeds) . Sprinkle powder on kheera. Give it a mix. Switch of the stove.
  • If using saffron, dissolve it in 1 tbsp of milk. Let it sit for 10 minutes. Add to kheer in step 6, while adding cardamom powder.
  • Garnish withalmond slivers,chopped Pistachio.
  • Serveslightlywarm or even at room temperature.
  • Note : __*Traditionally*_condensedmilk is not added. I have added here to quicken the thickeningprocess.Alternatively you can increase milk to 3 litters, and reduce it till it is half reduced and almost of rabdi like consistency. And increase sugar upto 1 cup. _
  • I like to coarsely powder cashew and add.(learned it from a Odiya cook in a feast years ago). Usually broken cashew is roasted in a tsp of ghee and added. 3. You can absolutelyignoresaffron,It is not at all added in a traditional recipe. It's my addition.
  • Make sure you wash the chennaproperlywithenoughwater to get rid of lemon residue. I amnotsure about others but I like tohave Kheera a day after it its prepared and kept in refrigerator.It tastes heavenly. I am sure many other friends of mine would agree with me.