A delicious and comforting kheer made with the goodness of paneer and almonds (badam).
You will need:
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
How to:
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.
Notes:
1. This kheer can be made with paneer alone, adding the nuts only as garnish. But the powdered almonds make the kheer thicker and richer, so I would advise you to try with the ground almonds. 2. Store-bought paneer can be hard due to refrigeration. You can submerge the paneer in warm water for 10 minutes before grating. Freshly made paneer can be easily crumbled with your fingers.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/03/29/paneer-badam-kheer/