If you have sudden guests or a very little time to prepare a sweet for a special occasion, paneer payasam is one of the safest bets. Paneer or cottage cheese is readily available at stores if you don’t have time to prepare from scratch. This payasam makes for a rich and delicious dessert
Milk in any form retains it’s nutritious as long as it doesn’t have added preservatives. It is one of the easiest desserts and also tastes more or less like basundi, another famous sweet from Andhra Pradesh.
Transfer the Paneer Payasam Recipe into a tumbler and sip on! Also, store it in your storage container, so you can have a cup when you feel like it.
Health Benefits
Milk is rich in protein. It strengthens bones and teeth, maintains blood sugar levels, and good for a healthy heart. It also improves digestion, a rich source of folate, helps in weight loss.
If ghee is consumed within an ideal range, it is, in fact, very healthy. Pure ghee only contains fatty acids which are a short chain. A healthy person can have three teaspoons (15g / 1 tablespoon) of ghee per day to get all the benefits.
Ingredients
tsp - ghee / clarified butter: 1
cashew, halved: 5
tbsp - raisins: 1
cups - milk full cream: 3
cup - sugar: 1/4
cup - cottage cheese / paneer, crumbled: 1/2
tsp - cardamom powder / elachi powder: 1/4
How To Make Paneer Payasam Recipe
- Heat ghee in a large wok (kadhai) and roast cashews and raisins until cashews turn golden brown.
- Add 3 cups milk and stir well.
- Bring the milk to boil. Keep the flame on medium and stir occasionally.
- Cook for 5 minutes or till the milk slightly thickens.
- Add ¼ cup sugar and ½ cup crushed paneer. Mix well.
- Boil for 3 minutes or until the paneer is cooked well.
- Add ¼ tsp cardamom powder and stir well.
- Garnish with dry fruits.
- Serve paneer kheer hot or cold.
Trivia
- Paneer being used in salads scrambled or cut in small cubes, as a rich protein source, especially for vegetarians.
- Cottage cheese is the fresh, drained curds of slightly soured, low fat pasteurized milk. When the curds are drained, the cheese is called cottage cheese; allow the curds to drain longer, and it is called pot cheese. Press the remaining moisture out, so it becomes drier and crumbly, and it is called farmer's cheese.