Chena/Paneer Kheer is the best kheer I have ever had. It tastes almost like Rasmalai. It’s very refreshing especially if you add a little kewra water in it.
|Preparation Time:||1 hour|
|Full Cream Milk||2 liters|
|Kewra Water||1 tbsp|
|Raw Pistachio (optional)||To garnish|
- Pour the milk in a heavy bottom pan and heat it on high heat. Keep stirring every once in a while otherwise it will stick to the bottom and burn.
- Once it starts to boil, reduce the heat to the lowest and let it reduce till it’s almost 3/4 left.
- While the milk is getting reduced, make cottage cheese and hang it to get rid of excess water.
- Once the cottage cheese is dry, rub it gently in a big shallow vessel. It should become like a soft dough.
- Once the milk is reduced, add shredded cottage cheese in the milk.
- Cook for another 10 minutes. Now add sugar and mix till it dissolves. Turn off the heat.
- Add kewra water and let it cool. You can use any other flavoring like crushed elaichi or rose water but I prefer kewra water.
- Chena/Paneer Kheer is ready. Once the kheer is lukewarm, refrigerate it and serve it cold. You can also garnish it with the nuts of your choice. I have used crushed raw pistachio.
- If the kheer is a little runny, strain some of the milk and save it for some other purposes but remember that kheer thickens after it cools down.
- Make sure that the milk does not burn while cooking. Use heavy bottom vessel to reduce the milk. Once the milk boils, cook it on very low heat and stir every 5 minutes or so.
- To reduce the cooking time, you can also use evaporated milk (available in cans). You can also replace half the milk with cream to make it a little creamy.