When we are kids, moms worry about avoiding cavities in our teeth and when we get older we start worrying about tooth decay. In short, taking care of our teeth is a headache during the most stages of our life ! Well, taking care of your teeth can be fun too😉. So I am showing you how to supplement the calcium needed by your teeth with a delicious Paneer Kheer😀…. lol 😀. This saffron-tinged milky treat is made with milk and paneer as excess fat hinders calcium absorption.
I am not a huge fan of Kheer recipes but this paneer kheer is an exception and of course the main reason is paneer😊. My cousin introduced me to this dessert and really I was floored.
Paneer Kheer or pudding is a Bengali sweet dish called Chennar Payesh. Paneer, Indian cottage cheese is used to make this delicious, rich and creamy Kheer. It is one of the sweets that can be prepared very quickly if we have paneer in hand.
The texture and taste has a strong resemblance to basundi or rabri but still has a unique flavour of grated paneer. It can be served either warm or chilled.
Trust me it’s a life saver when you have surprise guests at your home. You can prepare it without much hassle.
Garnishing with nuts reinforces the kheer with more protein and other nutrients too, making this a wonderful dessert for growing kids and adults too. You will be delighted to see your kids licking of this delectable and proteinrich kheer up to the last drop !
Here is the simple recipe….
Cuisine : Bengali
Serves : 6
Category : Dessert
- 1/2 litre milk
- 200 grms paneer, grated
- 200 grms condensed milk
- 1 tbsp vanilla custard powder, mix in 3 tbsp of warm milk
- 10 to 15 saffron strands
- 4 tbsp sugar or as required
- 1 tbsp of almond slivers
- 1 tbsp of chopped pistachios
1. Boil milk, condensed milk, sugar and saffron together in a pan. Once boiled, simmer for 2 minutes.
2. Now add custard slurry, mix and keep stirring for 2 minutes on medium flame and add grated paneer. Mix well. Continue simmering for 4 to 5 minutes or until it reaches the kheer consistency.
3. Add pistachios and almonds, stir and turn off the flame.
4. Bring the Kheer to room temperature and then chill in the refrigerator.
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I used store bought paneer for this recipe.
Bring the paneer to room temperature, grate and keep aside.
Do not prepare the Kheer very thick, in case if the kheer becomes thick, then add a little more milk and adjust sugar quantity.
On cooling, the kheer will be thickened.
Test the sweetness and adjust the amount of sugar as required. You need to have enough liquid base for the paneer to swim in, so keep an on the consistency.
Add dry fruits of your choice.
Stays good for a week if refrigerated.
Tastes best when chilled.
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