by Rashi Srivastava
Added to 2 cookbooks
This recipe has been viewed 3871 times
Milk powder and cornflour gives the Shahi Kheer a very creamy texture and it also reduces time to thicken the milk. Paneer gives it a wonderful flavour.This kheer is so creamy and flavourful that after every you will want for more.
- Bring milk to a boil in a heavy bottom kadhai. Add the milk powder-milk mixture and mix well, while stirring continuously.
- Then add the cornflour-milk mixture and mix well, while stirring continuously.
- Add the khoya and crumbled paneer and mix well, while stirring continuously.
- Add the vanilla essence, kewra essence and cardamom powder, mix well.
- Cool and refrigerate for at least 1 hour.
- Serve chilled.
This recipe was contributed by Rashi Srivastava on 21 Apr 2015Hi.... :-)
Cooking is my passion n I love to do experiments in my kitchen.Previously,sometimes it...
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