Chenna / Paneer Kheer

In a pan bring ½ litre milk to a boil.

Once it starts boiling pour the curd on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.

Once the milk is curdled, strain it and collect the chenna and pour cold water over the chenna/cheese to prevent from further cooking.

Now filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely.

Squeeze it and drain off the water. Your chenna is ready. Crumble it and keep aside.

Now in a pan bring ½ litre milk to a boil and continue to boil till it reduces to half of it.

Add sugar and let the sugar dissolve. Add the chopped nuts reserving some for garnish, saffron strands and crushed cardomom pods and simmer for 2 mins.

Add the crumbled chenna, simmer for 2 min on a low flame stirring it continously.

Take off the heat, let it cool down and serve or refrigerate it and serve chilled.

Garnish with chopped nuts and few saffron strands before serving (optional).