Shahi Kheer
by Rashi Srivastava
Added to 2 cookbooks
This recipe has been viewed 7902 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.
Method- 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.
Other Related Recipes
This recipe was contributed by Rashi Srivastava on 21 Apr 2015
Hi.... :-)
Cooking is my passion n I love to do experiments in my kitchen.Previously,sometimes it...Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe