Ingredients
The following ingredients have 3 Servings
- 1 litre plus 1 and ½ liters Full cream milk –
- 2 tsp Vinegar –
- 10-15 strands Saffron –
- ¼ cup Sugar –
- ½ tsp Cardamom powder –
- Roasted Almond for garnishing
Instruction
- Heat 1-liter milk in a pan.
- When it comes to boil, add vinegar.
- The milk will separate immediately after adding the vinegar.
- Switch off the heat and let the milk rest for 5 minutes.
- Strain the milk in a strainer and collect the cheese.
- Keep the strainer with paneer under running water so that the excess sour taste is gone.
- Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
- Meanwhile, heat the remaining 1 and ½ liters 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 20 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 roasted almond shavings and saffron strands.
- Serve it chilled as it tastes best when cold.