I don’t know how many times I have mentioned this, I am a great fan of milk sweets, that too paneer based Bengali sweets. I have lived in Calcutta for a few years of my child hood. Though I don’t remember those days, my love for Bengali sweets comes from it. Before I started making sweets myself, my dad used to bring me milk sweets from shops and we two would love to relish those sweets. After I started blogging, I decided to try all my favourite sweets. If you look at my first post, it is Gulab Jamun made with home made mawa. So when I was trying to decide on themes for this Cooking Carnival, I selected Milk Sweets as a theme. You will be seeing six milk sweets this week which may seem simple and easy to make but are absolutely delicious. Don’t forget to check my blog this week if you love sweets.
In the six recipes, five of them are based on paneer. Now for making sweets, I don’t make ordinary paneer. I use a different method to make soft paneer. To check my method of making paneer, read my How To Make Soft Chenna For Sweets. For making sweets for this series, I made paneer from 3 litres of milk and used it in all the recipes. Just like the chat series, we all loved this milk sweet series too.
This paneer kheer has become a normal dish in my kitchen. It is so easy to make and so for every festival, I make it a point to prepare this for neivedhyam. If you have some crumbled paneer in the fridge, just add it to milk along with sugar or condensed milk for easy preparation. I have used sweetened condensed milk in this recipe. But if you don’t have condensed milk, just use sugar. This kheer tastes wonderful at room temperature or chilled. I prefer chilled version. So after any festival, I just place the container in fridge and relish this kheer the next day only.
Whole Fat Milk – 2 cups
Sweetened Condensed Milk – 1/2 cup (adjust to taste)
Chenna / Crumbled Paneer – 3/4 cup
Cardamom Powder – 1/2 tsp
Saffron – a few strands
Pistachios – 3-4
In a pan add milk, paneer and condensed milk.
Bring it to boil.
Let it boil for 3-4 minutes on medium flame.
Add crushed saffron strands and cardamom powder.
Boil it for one more minute.
Remove from flame and let it cool.
Transfer to serving bowls and top with slivered pistachios.
Serve at room temperature or chilled.
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