Kheera (Paneer Kheer)

• 2 litres full fat milk
• 1 lemon (use the juice)
• 2 Tbsp water
• 2 litres full fat milk
• 1/2 can (1/2 cup) sweetened condensed milk
• 3/4 cup sugar
• pinch salt
• 1/4 cup cashew nuts
• 2-3 green cardamom pods
• pinch saffron (optional)

1. For chenna, boil milk in a big vessel.
2. Once milk comes to a rolling boil, stir in lemon juice mixed in 2 tbsp of water.
3. The milk will start to separate leaving a greenish whey.
4. Once the solid part is completely separated, strain the mixture.
5. Run the strained chenna under running tap water so that any lemon residue is gone.
6. Let the chenna sit in the strainer for a good one hour,so that all the water is drained out.
7. Crumble chenna finely using fingers.Keep aside.
8. (I got approximately 2 cups of chenna).
9. In a thick bottom vessel, sprinkle 1 tsp of oil and few drops of water.
10. Let it caramelize and become golden brown in colour.
11. In the same vessel add 2 litters of milk.
12. Once the milk comes to a boil,reduce gas and let it cook in low heat till it is reduced almost half.
13. Stir in between to avoid sticking at the bottom.
14. Add sugar, condensed milk to thickened milk.
15. Mix till the sugar dissolves.
16. Add drained chenna.
17. Let it cook on simmer for 10-15 mins more, stirring occasionally.
18. Powder cashew to a coarse powder with still some small chunks in it.
19. Add cashew to milk chenna mixture.
20. Add pinch of salt.
21. In a mortar and pestle, add 1 tsp sugar and cardamom seeds.
22. Crush the seeds along with sugar to fine powder.
23. (Alternately you can use a rolling pin to crush the seeds).
24. Sprinkle powder on kheera.
25. Give it a mix.
26. Switch of the stove.
27. If using saffron, dissolve it in 1 tbsp of milk.
28. Let it sit for 10 minutes.
29. Add to kheer in step 6, while adding cardamom powder.
30. Garnish with almond slivers, chopped pistachio.
31. Serve slightly warm or even at room temperature.
32. Note : *Traditionally* condensed milk is not added.
33. I have added here to quicken the thickening process.
34. Alternatively you can increase milk to 3 litters, and reduce it till it is half reduced and almost of rabdi like consistency.
35. And increase sugar up to 1 cup.
36. Note: Make sure you wash the chenna properly with enough water to get rid of lemon residue.
37. I am not sure about others but I like to have Kheera a day after it its prepared and kept in refrigerator.
38. It tastes heavenly.

milk, lemon, water, milk, condensed milk, sugar, salt, cashew nuts, green cardamom, saffron

Taken from cookpad.com/us/recipes/312181-kheera-paneer-kheer (may not work)