Paneer Kheer Recipe (Chena Kheer, Paneer Payasam Recipe)

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Start by making paneer. Take milk in a pot and place on medium hight heat. let it come to a full boil.
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Once milk starts boiling, reduce the heat to low. Add in yogurt in it and gently mix the milk. The milk will start to curdle immediately. Instead of yogurt, you can add in 1 tablespoon of lemon juice or vinegar.
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Once it starts to curdle, remove it from flame and set aside so it curdles completely. Now strain the curdled milk through a muslin cloth lined sieve. Place the sieve under running tap water and wash this with lots of cold water to remove the excess sour taste. Squeeze it gently to remove excess whey from the curds. Set aside so it drains completely.
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Meanwhile you can reduce the milk for the kheer. Take 1 liter of milk in a sauce pan and place on high heat. Let the milk gets reduced by half. Keep mixing so the milk doesn't burn at the bottom.
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Once the milk is reduced, add in sugar and condensed milk and mix well. Boil this for another 10 minutes.
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Now add in the strained crumbled paneer into reduced milk mixture and cook for just one minute on low heat. Take it off the heat.
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Add in cardamom powder and chopped nuts. Mix well. Pour this into a bowl, Chill this in fridge for few hours.
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Serve cold.