Paneer Kheer
Paneer kheer formula with bit by bit photographs – This is another speedy sweet treat formula of kheer, that can be made for Indian celebrations like Navratri, Dussehra and Diwali. This tasty Indian sweet is made with paneer, milk, nuts, sugar and flavorings.
Paneer Kheer
paneer kheer served in a white bowl
I intend to add a few speedy and simple desserts for the impending happy season. The paneer kheer is one such formula that can be made in a jiffy and will be done in under 25 minutes. All you want is paneer and milk alongside certain nuts.
While making any paneer based dish, I propose utilizing new hand crafted paneer. You can make the paneer a day ahead and refrigerate it.
This paneer kheer has been seasoned with cardamom powder, saffron and rose water. Cardamom powder is an absolute necessity. Rose water gives a lovely blushing aroma to the kheer. Great to add it, yet skip on the off chance that you don’t have.
Saffron strands can be effectively skipped in the event that you don’t have these. You can likewise add your decision of dry products of the soil. Continuously utilize new entire milk while making this kheer.
The formula tastes to some degree like Rasmalai with delicate delicious disintegrated paneer in seasoned and improved milk. Two more paneer put together desserts with respect to the blog are Paneer barfi and Gulab jamun.
You can serve paneer kheer hot, warm or chilled. We favor the kheer to be chilled.
Bit by bit Guide
The most effective method to make Paneer Kheer
Take 3 cups entire milk in a wide lined container or pot or kadai and keep it on the burner on a low to medium hotness.
Guarantee that the dish is thick lined or weighty so the milk doesn’t consume while bubbling.
milk in a pot
Permit the milk to come to a delicate bubble. You can mix a couple of times when the milk is getting warmed.
heat milk to the point of boiling
When the milk comes to a delicate bubble, then, at that point, bring down the hotness and stew the milk till it thickens a little. Around 5 to 6 minutes. Continue to mix the milk at stretches when it is stewing.
Then add 5 to 6 tablespoons of sugar or as per taste. Mix to blend the sugar in with the milk and keep on cooking further for 5 minutes.
adding sugar
Then add the accompanying fixings and blend well. Stew for 1 or 2 minutes.
12 to 15 almonds, hacked or fragmented
12 to 15 pistachios, cleaved or fragmented
12 to 15 cashews, cleaved
½ teaspoon cardamom powder or 3 to 4 green cardamoms squashed to a fine powder in a mortar-pestle
5 to 6 saffron strands
Make a point to utilize plain nuts and not salted. Assuming you incline toward you can likewise whiten these nuts prior to adding them to the kheer.
You can likewise add your selection of nuts that are accessible in your kitchen. In the event that you intend to add brilliant raisins, add them once the kheer is cooked.
added dry leafy foods
Add disintegrated paneer. You can likewise grind the paneer and add it. Since I was utilizing new paneer, I disintegrated it.
In the event that adding refrigerated or frozen paneer, you can grind it. For frozen paneer adhere to the directions referenced on the pack for defrosting it. On the off chance that the paneer seems dry, simply absorb warm water and afterward disintegrate or grind.
Ensure the paneer is new and ideally custom made as it is the star fixing in this formula.
paneer added
Stew for 1 moment on a low hotness till the disintegrated paneer gets cooked. Switch off the hotness. Recollect not to cook the paneer for more than 1 to 2 minutes as then it can become chewy or thick and will not be delicate.
Then add 1 to 1.5 teaspoons of rose water. Mix and blend.
In the event that you don’t have rose water then you can add one drop of rose pith or skirt the rose flavors completely.
stewing paneer kheer
Serve paneer kheer hot, warm or chilled. It very well may be had plain and they likewise taste great with pooris. While serving you can embellish the kheer with a couple of saffron strands or cleaved nuts.
I recommend not to warm the paneer kheer subsequent to refrigerating as the paneer can become chewy and thick.
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