Paneer Kheer/ Cottage Cheese PuddingWhen you want to make dessert in a jiffy but don’t want to compromise either on taste and deliciousness, this Paneer Kheer is all game for you.
I always love making recipes which are easy to make but high on taste.
When you want to impress your family and guests but are short on time, this recipe is the savior for you. This is my all time favorite recipe during Festive season, because during that time we are so tied up with decorations, guests and preparations that we always look forward to some quick and easy recipes, and this recipe just fits the bill. Look at those scrumptious pics and let them tempt you.
As this recipe has no grains, so it makes a good choice for your fasting days too.
I prefer making Paneer at home. But you can use unsalted store bought paneer as well.
INGREDIENTS:Full fat Milk- 1 liter
Paneer or Cottage Cheese- 300 grams
Sugar- 1 cup
Cardamom Powder- ½ tsp
Saffron strands/ Kesar- 10-15
Rose Water- 1 tsp
Cashews- 8-10, chopped or sliced
Pistachios- 8-10, chopped or sliced
Almonds- 8-10, chopped or sliced
Dried Rose Petals- to garnish
DIRECTIONS:We will start by boiling the milk. Take a heavy bottomed pan and put milk in it.
Keep the pan on medium low flame.
Soak Saffron strands in 1 tablespoon of warm milk.
Meanwhile crumble the paneer with your fingers to break all the lumps.
When the milk comes to a rolling boil, lower the flame.
And let the milk thicken a little bit for 5-6 minutes.
Keep the flame on low. Keep stirring.
Next, add paneer and sugar and mix well.
Keep cooking and stirring for another 10-15 minutes.
Milk and paneer will incorporate into each other as paneer will absorb milk and you will see a thickened mix.
Add all the chopped nuts, Cardamom powder, Fennel powder and mix well.
Switch off the flame.
Add Rose water.
Let it cool down to room temperature.
It'll thicken more.
Garnish with soaked Saffron, rose petals and slivered nuts.
Enjoy!!!
Recipe Card
Paneer Kheer/ Cottage Cheese Pudding
Indian Pudding made with milk and cottage cheese. Can be made in very less time. Apt for fasts.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 4-5
INGREDIENTS:Full fat Milk- 1 liter
Paneer or Cottage Cheese- 300 grams
Sugar- 1 cup
Cardamom Powder- ½ tsp
Saffron strands/ Kesar- 10-15
Rose Water- 1 tsp
Cashews- 8-10, chopped or sliced
Pistachios- 8-10, chopped or sliced
Almonds- 8-10, chopped or sliced
Dried Rose Petals- to garnish
DIRECTIONS:We will start by boiling the milk. Take a heavy bottomed pan and put milk in it.
Keep the pan on medium low flame.
Soak Saffron strands in 1 tablespoon of warm milk.
Meanwhile crumble the paneer with your fingers to break all the lumps.
When the milk comes to a rolling boil, lower the flame.
And let the milk thicken a little bit for 5-6 minutes.
Keep the flame on low. Keep stirring.
Next, add paneer and sugar and mix well.
Keep cooking and stirring for another 10-15 minutes.
Milk and paneer will incorporate into each other as paneer will absorb milk and you will see a thickened mix.
Add all the chopped nuts, Cardamom powder, Fennel powder and mix well.
Switch off the flame.
Add Rose water.
Let it cool down to room temperature.
It'll thicken more.
Garnish with soaked Saffron, rose petals and slivered nuts.
Enjoy!!!