Gulab ki Thandi Kheer is a high protein delicious creamy kheer which is made with Indian cottage cheese, nuts and rose petals.
The Indian Rose has an intoxicating aroma and I simply love it, I love to use it in my Indian Sweets or Desserts. The Gulab is the Indian name for Rose. So this Gulab ki Thandi Kheer is a chilled Rose Pudding.
Kheer is a simple Indian pudding traditionally made with rice, milk and sugar. For variations, the rice is replaced by other ingredients like poha, paneer, dal, sabudana, vermicelli. Well, there’s no end to the variations. One can minus the sugar and use stevia to make it sugar-free. To make it vegan use coconut milk. Truly the Kheer is versatile! Check out I have more than 25 kheers on this page. Some traditional while some fusion.
Today’s kheer is a very rich kheer as it is sweetened with condensed milk, which makes it very creamy, it has grated cottage cheese which gives it an amazing taste, some nuts for that crunch and lastly some rose petals which not only makes it look pretty but also gives the kheer a wonderful heavenly aroma and taste.
Gulab ki Thandi Kheer
2 cups full-fat milk
1 tsp ghee
100 ml condensed milk or to taste
100 gms paneer, grated
1/2 tsp cardamom powder
2 tbsp rose water / few drops rose essence
1/4 cup rose petals
Boil the milk and simmer the flame and reduce it to little less than half.
Add condensed milk, ghee and let boil again.
Add grated paneer and cardamom, let boil once again.
Remove the kheer in a serving bowl.
Let the kheer reach room temperature, now add rose petals.
Add rose water or rose essence.
Mix well and place it in a refrigerator to chill.
Serve garnished with rose petals.
The Gulab ki Thandi Kheer was a part of my UP Thali which was made for The Thali and Platter Festival and my Day 3 post under the theme Make it Sweet. For Day 1, I posted Royal Custard and Pineapple Jar Cakes was the Day 2 post.