A Bengali Dessert that is done on Special Occassions. It tastes somewhat like Rasmalai, but here we use crumbled Paneer/Cottage cheese directly once the milk thickens a bit.
INGREDIENTS:
Paneer - 200g
Milk - 500 ml
Sugar - 7 to 8 tsp
Saffron - 6 strands
Cardamom powder - 1/2 tsp
Cashew - 5
Badam - 5
METHOD:
1. Soak Badam and cashew for 10 to 15 minutes and keep aside.
2. In a thick bottomed tawa, heat milk and keep on stirring in continuous intervals, till it starts to boil.
3. Add chopped badam, cashew and saffron to the boiling milk and lower the flame.
4. In about 10 minutes the milk would have thickened a bit, add sugar and continue to cook for another 5 minutes in low flame.
5. Add crumbled paneer to the boiling milk, cook for a minute or two till the paneer gets cooked and switch off the flame.
6. Taste for Sugar. If needed add accordingly.
7. Add cardamom powder and close the lid of the tawa for few minutes.
8. It can be served hot/warm/ chilled in refrigerator.
9. Tasty Paneer Kheer/ Payasam is ready.
See for Rasmalai, Rasgulla in this blog
INGREDIENTS:
Paneer - 200g
Milk - 500 ml
Sugar - 7 to 8 tsp
Saffron - 6 strands
Cardamom powder - 1/2 tsp
Cashew - 5
Badam - 5
METHOD:
1. Soak Badam and cashew for 10 to 15 minutes and keep aside.
2. In a thick bottomed tawa, heat milk and keep on stirring in continuous intervals, till it starts to boil.
3. Add chopped badam, cashew and saffron to the boiling milk and lower the flame.
4. In about 10 minutes the milk would have thickened a bit, add sugar and continue to cook for another 5 minutes in low flame.
5. Add crumbled paneer to the boiling milk, cook for a minute or two till the paneer gets cooked and switch off the flame.
6. Taste for Sugar. If needed add accordingly.
7. Add cardamom powder and close the lid of the tawa for few minutes.
8. It can be served hot/warm/ chilled in refrigerator.
9. Tasty Paneer Kheer/ Payasam is ready.
See for Rasmalai, Rasgulla in this blog
No comments:
Post a Comment