Paneer Kheer
by Hetal Kamdar
Ingredients
- 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
Step 1 of 8
Heat 1-liter milk in a pan.
Step 2 of 8
When it comes to boil, add vinegar.
Step 3 of 8
The milk will separate immediately after adding the vinegar.
Step 4 of 8
Switch off the heat and let the milk rest for 5 minutes.
Step 5 of 8
Strain the milk in a strainer and collect the cheese.
Step 6 of 8
Keep the strainer with paneer under running water so that the excess sour taste is gone.
Step 7 of 8
Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
Step 8 of 8
Meanwhile, heat the remaining 1 and ½ liters of milk in a heavy bottom pan.
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