Paneer Kheer (Indian Sweets)

Ingredients :

To prepare Paneer

Milk - 1 lt

Lemon juice - 1 lemon

For Kheer :

Milk - 1

Sugar - 1/2 cup

Condensed milk - 2 tbsp (optional)

Cardamom powder - 1/4 tsp

Saffron - 4-5 strands, soaked in a tbsp of warm milk

Raisins - fistful

Cashew nuts - 6-7, break into small pieces

Almonds - 4-5, make slivers

Pistachios - 6-7, lightly crushed

Ghee - 1 tbsp

Preparation :

1. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.

2. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 10 mts.
Remove the chenna onto a wide plate and crumble it lightly. Keep aside.

3. Toast the nuts and raisins in ghee till brown. Keep aside.

4. To prepare the kheer, take a stainless steel vessel, add milk and bring it to a boil. Reduce flame and simmer till the milk reduces to almost half the quantity. Stir constantly to avoid burning.

5. Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while.

6. Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.

7. Bring to room temperature and chill. The kheer will thicken lightly on chilling. You can add a little milk, if required for a thinner consistency.

*  Garnish with toasted nuts and serve chilled or at room temperature.