Take milk in a thick bottomed pan and bring it to a boil on slow heat.

When the milk starts to a boil, lower the heat to slowest and cook it till it starts to thicken up.

Crumble the paneer and keep aside

Now to the thick milk add condensed milk and one tablespoon of sugar.

Add crumbled paneer at this stage and cook it for 4-5 minutes over slow heat. Keep stirring to prevent the milk from burning at bottom.

Finally add pounded cardamom and baby rasgulla and switch of the heat.

Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in fridge and serve it garnished with saffron strands and chopped nuts.