• Lightly crumble the chhena and set it aside. If using Paneer, finely grate it and set it aside.
• Take milk into a wide and thick-bottomed pan or pot. On medium heat, bring milk to a boil. Keep stirring the milk at regular intervals to prevent it from sticking to the bottom.
• Once the milk starts boiling, let it simmer on low-medium heat until it reduces to almost half. Make sure to keep stirring at regular intervals.
• Add sugar and saffron. Stir well and continue cooking for 5 minutes.
• Then add crumbled chhena or grated paneer, chopped nuts, and cardamom powder.
• Mix everything well. Continue cooking the Paneer Kheer for another 10 minutes or until it thickens. Also, keep in mind that it will further thicken upon cooling. Keep stirring in between.
• Turn off the heat and add rose extract if using. Mix well, and the Paneer Kheer is ready.
• Serve it warm or let it chill in the fridge for few hours.

Serving Suggestions

• Serve the Paneer Kheer warm or chilled.
• On a personal note, I love the chilled Paneer Kheer. After chilling, the Kheer thickens a bit more and tastes super delicious. But again, it depends on a personal preference.
• Before serving, you can also garnish the kheer with edible rose petals, chopped nuts, and saffron strands.

Storing Suggestions

• Refrigerate the Paneer Kheer in an airtight container for up to 4 days.
• Do not freeze the Kheer; otherwise, upon thawing the Kheer, the milk will curdle.