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.