Doodh Ka Sheera, is not very far from a paneer ki kheer where fresh or store bought paneer is cooked in milk. Only here the milk is first slow cooked to be reduced and then a coagulant, lemon, lime juice or vinegar is used to curdle the milk. The real magic happens right after that. Unlike the making of paneer where you get rid of the whey, some sugar is added to the whey instead and cooked with the paneer which by now turns into soft, spongy cheese balls. In the end you get a dessert which looks and tastes very much like rasgulla and paneer ki kheer would make babies. That does sound like a pretty sweet baby, doesn’t it?
I especially like Kache Kele Ki Sabji. tHanks for sharing this recipe as I search for a very long time and can’t get the perfect recipe and yours just the one I’m looking for.
Thanks for posting this. I’m a long time
follower of your posts.
Dry chhole is the best