Kheer is a popular and well–known Indian dessert. There are innumerable kinds of it and each one is just as delicious, although some require more time than others, which makes them richer in taste as well. The reason you ask? Well, the milk is boiled and then simmered on really low heat which leads to a caramelly taste and a creamy consistency/ texture, and honestly, it is unmatched by any measure compared to kheers made using condensed milk. You won’t find a single kheer recipe in my repertoire where I have used condensed milk (I consider it blasphemy using condensed milk for kheer). It may be helpful on occasions where you need to make kheer in a hurry when you have unexpected guests. Although it will lend a thicker consistency to your kheer (and loads of sugar too) yet you won’t get that rich caramel characteristic taste of kheer which has been made with milk that has cooked for hours on low simmering heat.
There is condensed milk (and many people prefer using it) and there are also various short cut methods of making kheer. But, trust me, there is nothing like good old way for enjoying an authentic tasting kheer. For reasons similar to this, I always advise making certain desserts when you have time on hands. This kheer certainly requires time since you need to reduce milk to half its quantity, besides making cottage cheese. But the end result is so rewarding, the kheer almost tastes like having a dessert that is a cross between kalakand and bowl of rabdi. This kheer is love’s labour and I request you not to apply short cut methods and rather enjoy it the traditional way 😊 Sharing this super delicious pudding for the festival of Krishna Janamashtami.
1 litre Milk (I used full fat milk)
¼ C regular Yogurt (I used home made)
Whisk the yogurt and set aside.
Bring milk to a boil and reduce the heat and add the yogurt. Keep stirring the milk gently till the whey separates from the paneer. (if you feel the need for adding more yogurt, add little by little till the whey separates)
Strain the paneer and discard the when (although if you wish to, you can use whey for making dal or making chapati dough)
Wash the paneer two to three times and then place it in a muslic cloth or cheese cloth. Tie the ends of the cloth and and leave it to hang for 10 – 15 minutes to get rid of excess water.
(I usually squeeze the paneer by tying it in a cheese cloth to get rid of excess water) Set aside.
Note – I use yogurt to make the paneer since, the yield is better in quantity and quality. Feel free to use white vinegar or lemon juice (start with a tablespoon full and add another only if required.
1 litre Milk (full fat mlk)
¼ C plus 2 tbsp scrapped, Date Palm Jaggery (or any sweetener of your choice, adjust amount)
½ tsp Cardamom Powder
2 tbsp Assorted Nuts (optional)
Bring the milk to boil in a heavy bottom cooking pot or patila. Reduce the heat and allow the milk to simmer till it reduced to half. Keep stirring often to prevent the milk from catching at the bottom. Also, keep scrapping the sides of the pot and adding the scraps back into the milk.
Take the reduced milk off the heat for five minutes and stir in the jaggery. Place it again on heat and cook for five to seven minutes on low heat.
Add paneer and cardamom powder and cook again for five to ten minutes (as required) Remove from heat and stir in the nuts of your choice.
Cool the kheer and serve at room temperature or chilled.
Serves – 6 to 8
Note – the kheer will thicken as it sits (even more so if you chill it fridge), so do not be tempted to cook it anymore than the suggested cooking time.
Note – It is a rich kheer and a little goes a long way therefore even a small helping is sufficient and can be served to six to eight people.