Preparation Time : 45 minutes
Serves : 4-6 persons
For the Paneer/ Cottage cheese :
Full fat milk : 4 cups
Lemon juice :1 cup
Sugar : 1 cup
For the kheer :
Full fat milk : 1 litre
Milk malai/ khoya : 1/2 cup
Sugar : 1 and 1/2 cup
Elaichi /cardamom powder : 1 tablespoon
For garnish :
Dry fruits almonds and pistachios : 1/2 cup thinly sliced
Silver/ golden leaves/ varak
Making the paneer:
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. When the curd starts separating turn off the gas. Drain the milk using a muslin cloth. Wrap the curd in a muslin cloth and squeeze well till the excess water is out. Now press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer. Once the paneer is set, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Make into small balls and flatten slightly in the center.
Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. When the paneer balls are ready then gently drop the paneer balls in the hot syrup and let it simmer for 10 minutes. Turn off the gas.
For the kheer, in another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar and the milk malai and cook till the milk is thick and condenses. This will take around 40-45 minutes. Add cardamom powder and mix well. Now add the drained paneer balls from
the syrup to the milk mixture and chill for minimum 2 hours. Before serving, garnish with sliver or golden leaves/ varak and saffron strands and dry fruits. Serve chilled.