Kesar Paneer Ladoo easy recipe with a grainy and amazing texture of paneer. It is nothing short of addiction in my house now. Well, I thought the taste of this kheer was a bit close to Ras Malai. So I am calling this kheer as a cousin of Ras malai. To know the similarity you need to try this recipe.
Since the festival season is on and everyone is on a marathon to cook something nice and delicious I am not left behind.
I am totally fascinated with the sound of Paneer kheer. When I saw that post from the very famous and talented blogger Neha Mathur, I could not stop myself from trying it out. I made this kheer last week and all my family members relished it.
This is a very easy recipe with a grainy and amazing texture of paneer. It is nothing short of addiction in my house now. Well, I thought the taste of this kheer was a bit close to Ras Malai. So I am calling this kheer as a cousin of Ras malai. To know the similarity you need to try this recipe.
Neha Mathur has made this recipe look so simple and elegant.
The link of this recipe source is as below
I have followed almost the exact recipe except for a few minor changes.
Recipe of Kesar Paneer Kheer
- 1 litre plus 1 and ½ liters Full cream milk –
- 2 tsp Vinegar –
- 10-15 strands Saffron –
- ¼ cup Sugar –
- ½ tsp Cardamom powder –
- Roasted Almond for garnishing
- Heat 1-liter milk in a pan.
- When it comes to boil, add vinegar.
- The milk will separate immediately after adding the vinegar.
- Switch off the heat and let the milk rest for 5 minutes.
- Strain the milk in a strainer and collect the cheese.
- Keep the strainer with paneer under running water so that the excess sour taste is gone.
- Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
- Meanwhile, heat the remaining 1 and ½ liters of milk in a heavy bottom pan.
- Simmer the heat once the milk comes to a boil.
- Add saffron strands in the milk.
- Let it cook for 20-25 minutes on low heat.
- Crumble the paneer and add it in the milk.
- Cook for another 20 minutes, until the milk, is thickened.
- Add sugar and cardamom powder and cook for another 2-3 minutes.
- Transfer the kheer in the serving bowl.
- Garnish with roasted almond shavings and saffron strands.
- Serve it chilled as it tastes best when cold.