A delicious kheer made of crumbled cottage cheese or paneer…
For this week’s Blogging Marathon #123 theme of “Protein Rich Dishes”, after making the starter and the main, here is the dessert. I decided to use two proteins for this dish as well – the paneer and the milk! By the way, nuts are decent protein as well, so that makes it three. 😉
I have always wanted to make paneer payasam but somehow never got through it, till I ended up with a lot of milk that was all about to spoil. I was almost panicking of having to throw it off, till I was reminded about the escapades I had when I made this barfi. I then just went ahead and broke up the milk, to get the paneer and used the whey to water my plants. Hehe… While I was breaking my head about what to do with them, the idea of wanting to make the payasam came visiting me.
This was our dessert that I made for Eid, however since we already had Paal Pizhinjath made, we deferred it to the next day. I must say that this kheer tasted way better when it sat that time in the fridge. Not that it didn’t taste delicious when hot, but cold was so much better… I spiced it with cardamom and saffron and it was just superbly yum, with bites of the crumbled paneer and the crushed nuts in between. I wouldn’t really mind my milk getting spoiled again if it gives me the chance to make this payasam again! 😉
Paneer Kheer | Chena Kheer | Paneer Payasam
FOR PANEER/ CHENA
- 1.5 ltr milk full fat
- 2 tbsp vinegar
- 1 ltr milk
- 1/4 cup milk powder
- 1/3 cup sugar
- 1/2 tsp cardamom powder
- A fat pinch of saffron
- 15-20 almonds roasted and crushed
- 15-20 cashew nuts roasted and crushed
- First make the paneer by bringing the milk to heat in a thick bottomed pan. As soon as the milk starts boiling, add the vinegar. We will see that the milk splits. Switch off and drain into a colander covered with muslin cloth. Keep aside till the liquid is completely drained.
- Once drained, take out the chena/ paneer and crumble. This would give you around 125 gm of paneer.
- In a thick bottomed pan, combine the milk, milk powder, sugar, cardamom and saffron and bring it to boil. Keep on low flame and cook, stirring occassionally till the milk is slightly thickened, around 30 minutes.
- Add in the crumbled paneer and crushed nuts and cook for a further 20 minutes or till the paneer starts floating on to the top.
- Enjoy warm or cold, as per liking...