Chenna Kheeri is a simple yet delicious dessert from Odisha. Crumbled paneer is roasted in ghee and then milk and sugar are added and boiled together to get kheer consistency. In some recipes the consistency of the kheer was thick, but some made it like South Indian payasam. As I like it at payasam consistency, I boiled the milk for a few minutes and removed it off stove. But if you like thicker consistency, then keep on cooking until the milk reduces.
I made it as part of my meal a day, so I have used a combination of erythritol and stevia to sweeten the kheer. But if you are not on any diet, then add sugar as per your taste. I made Chenna Payash – the Bengali version of this dish previously, but there is a difference in preparation. Tiny rasgollas are made and cooked in sweetened milk for payash, while chenna is roasted in ghee without giving it any shape and then cooked in sweetened milk for this Odisha delicacy.
Paneer – 50 gm
Cashew Nuts – 3
Milk – 1/2 cup
Erythritol – 1 tsp
Stevia – 1/4 tsp
Cardamom Powder – a pinch
Ghee – 1 tsp
Pistachios For Garnish
In a pan heat ghee and add cashew nuts.
When they turn colour, add in crumbled paneer and roast until it is golden all over.
Add milk, erythritol, stevia and cardamom powder and bring it to boil.
Cook on low flame until milk reduces to half the quantity.
Transfer to a serving bowl, garnish with pistachios and serve hot or warm.
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