Paneer Badam Kheer

• Baking & Spices

  • 1/2 powder tsp Cardamom
  • 1 Saffron strands
  • 1 Sugar

• Nuts & Seeds

  • 15 Almonds

• Dairy

  • 4 cups Milk
  • 1 cup Paneer

• Beer, Wine & Liquor

  • 1 Rose petals, dried

• Liquids

  • 1/2 tsp Rose water

Found on happyandharried.com

Description

Ingredients

• Milk - 4 cups
• Almonds - 15-20, plus extra for garnish
• Cardamom powder - ½ tsp
• Paneer - 1 cup, grated or crumbled and loosely packed
• Sugar - 6 tbsp (adjust as per taste)
• Rose water - ½ tsp
• Dried rose petals - for garnish
• Saffron strands - for garnish, optional

Directions

• Heat milk in a large saucepan. Bring to a gentle boil, reduce heat and simmer the milk till it reduces a bit and becomes thick. Stir the milk intermittently while simmering. This will take 10-15 minutes.
• While milk is simmering, lightly toast the almonds on a skillet till just warmed. Cool slightly and grind in a coffee or spice grinder. Set this almond powder aside. (Make sure not to let the machine run continuously, else the almonds will start to release their oils and turn pasty.)
• To the reduced milk, add cardamom powder, paneer, almond powder and sugar. Stir and cook for 8-10 minutes or till kheer is thickened to your liking. Taste and adjust sugar as well.
• Remove from heat. Garnish with slivered almonds and dried rose petals and saffron (if using). Kheer can be served hot, warm or chilled, we personally like the chilled version best.