BM # 69
Week 3, Day 3
Theme : Coking with 4 Ingredients
Last in the category of Four ingredients I have chosen Paneer ki Kheer. This kheer is very popular in Northen India , and is a very rich and delicious dessert. The main ingredients going in are milk, chenna and sugar. Cardamon and nuts definitely go in but yet are optional ingredients and used very sparingly. One can flavor it with either rose water and rose petals or use saffron, either of them would make the kheer very rich. Since I have already done a Rose Kheer, I decided to add saffron.
On one of my recent trips we all siblings decided to visit Delhi and spend some time with mom. My brothers are fond of Indian desserts so my bhabhi made paneer kheer along with a couple of more desserts. Just before we were about to serve the desserts our neighbors came over and what do they get ? Yes, paneer kheer! Along with some jalebis. Now we had two big bowls of paneer kheer. Both the kheers were excellent, one with grated paneer, the other with crumbled paneer. I could have easily clicked both the versions, but I wanted to make it myself and decided to make with the crumbled paneer.
The Kheer has a delicious flavor, the one that you would get from Bengali sweets, similar to rasmalai and chenna sweets.
So here goes the recipe
Paneer ki Kheer
2 1/2 cups milk
1/2 cup fresh paneer, crumbled
4-6 tbsp sugar, or to taste
1/4 tsp cardamon powder
Saffron and nuts for garnishing.
Boil the milk and reduce it nearly half.
Add the freshly made crumbled chenna.
Add cardamon powder, sugar and let it cook for 4-5 minutes or till you get the desired consistency.
Garnish with almonds, pistachios and saffron.
Fresh Chenna from cow’s milk is the best, however you can use store bought or refrigerated paneer also. In that case add paneer to boiling water and let it soak for 5-7 minutes. Drain the water .Thereafter you can either grate or crumble the paneer. You will have a soft paneer, as good as freshly made.
Here are both the versions of kheers , cake and some jalebis !