Welcome to show me the car dot com I'm a new Gia, and today I'm gonna show you how to make sure he keeps a very exotic and a beautiful name for paneer Cakir.

So very simple recipe and very forgiving on.

I actually used to make this any time that my pony did not, you know, hold well for some reason and it was just very crumbly.

Other less Gulas just fell apart is this is like a perfect fall back.

But of course, you can always just, you know, you buy make beneath for this, or you could just buy restore what you need and make it so, uh, let's just get started.

Using four cups of milk, you can use full fat milk.

You can use toned or 1% 2%.

Either way's works out fine.

Turn on the stove.

And what I'm gonna do is I'm gonna allow it to come to a boil.

Any time you're working with milk, you have to kind of stand there and take care of it.

So please don't just wander off.

And meanwhile, while that's boiling, So 250 grams of money, which is approximately 10 ounces and, ah, about two cups off a grated ponies.

You can also use your hands and crumble.

It either way works out fine when No one of the things we have to keep in mind is everybody knows how paneer has made you use some kind of citric agent to make the paneer so that the Milken split.

Now we're gonna be making Kieran milk.

So now, very important at every step before at the premiere, into the milk, I'm gonna wash it.

So I washed it before I'm using it.

I'm gonna wash it one more time.

Just rinse it with cold water one more time before I added into the milk.

That makes sure that all the strick, if there's any residue left or any little area that has extra it kind of just washes off because I don't want to put the premiere in there and this whole thing becomes paneer again.

That's not gonna help someone great.

It and I'm just going to run it under some cold water and just allow the water to just drain out.

Well, the other things, I'm gonna be using our Armand's.

I have us.

I'm gonna be using about five or six of them.

I soak them in water, I skin them.

Now I'm going to chop them.

I'm gonna be using just about a tablespoon off pistachios, the just shopped again and a little bit for the for garnishing on top.

Because looks gorgeous.

And I'm gonna be using again about 56 cashews and I'm gonna chop these as well.

Also, optional is suffering because a beautiful color fantastic fragrance Just a pinch will take your long way.

Take this afternoon.

Put it in my motor pistol but just a little bit of sugar in it.

The other thing I'm going to put in the motor pesto is a few cardamom seeds.

I'm putting in a 1/8 of a teaspoon of cardamom seeds.

Now some people love it, so add more if you like.

I'm not a big fan, and nor is anybody else in our family.

So I'm gonna just stick to 18 and just grind it along with the sugar and the saffron.

Keep the decide.

The milk has come to boil.

I'm gonna reduce it down to ah, very low simmer, and I'm going to allow it to pick it up chopped almonds and cashews keep an eye on the milk.

So this time around, I'm not using any reasons just by choice, because primarily because the paneer is soft And, uh, you know, it's kind of the Texans don't really go really well with the ponies, But, you know, if you like it, you know more than welcome to add it.

And the only thing I wanted you to wanted to warn you is that any time you're using are adding and raisins into any kind of milk product do it right at the end.

Because now this has happened to me before.

I have put it in the Big Mingo.

That was really enthusiastic, and I just wanted to get it done and over with.

But guess what?

The one of the reasons had bust and the juice of the reasons that reason acted as a as an agent, and it made paneer.

So I had tons of sweet pioneered by the end ofit.

So don't make that mistake.

So if you're putting adding and raisins added right at the end and, uh, tried before serving.

So once the milk, it come to a boil and reduce the heat or the temperature down to the minimum to simmer, basically, or I just two years.

So any time I was here, I would just crank it up a little bit.

And, uh, you know, just baby it.

And I don't like the cream that it forms, like I'm constantly stirring it, but if you enjoy that, don't have to.

The other thing I want to definitely mention is this is a great recipe, too, making a crock pot er, slow cooker.

It is just fabulous.

You put it in and you know, by the time your guests come and everything in this ad in the Panetta that time at in the dry food and just let it boil for just another 10 minutes and it's done.

I just love making keys in a crock pot.

So at this point, I'm gonna add in the cardamom, sugar and the saffron mixture, the dry fruits, one tablespoon of chopped almonds, one tablespoon of chopped cashews and one tablespoon of chopped pistachios.

I have to save a little bit for the garnish, but also added sugar cannot in four tablespoons of sugar, and, of course, it's to taste.

It works out wonderful for me.

And but if you like it sweeter, go ahead.

You can also add in sugar free substitutes.

At this point, it works out really well looking so beautiful.

The suffering has released a little bit of color.

Cook it and again allowed to come to boil.

It just increased the temperature just a bit.

I'm gonna let the sugar militant and then I'll just give it a really quick taste test and make sure the sugar is enough.

It's still easy to add in more if you need to.

So why is this called Xiao?

He basically sure he is Royal number two reasons.

One is, you know, it's got a lot of dry fruits in it, and it's made with Spanish.

But he was always considered.

It was always considered food of, you know, for the rich.

So shall he means Royal.

So expensive, in other words, but it's just a wonderful name for a simple kid.

So I would simply say that the milk is reduced to about from four cups to about three cups, at least.

Okay, I'm gonna give it a little taste tests to make sure that sugar's okay.

It's a little on the street aside, and it's perfect because I'm still gonna add in the pioneers.

So it will be it'll balance out really well because paneer is also gonna absorb some of the sweetness.

This looks good.

I'm gonna add in the Tunisia and hmm, body in Benidorm would reduce it down to the absolute bare minimum.

Even if I am standing here allowed the milk to come to a boil.

So honestly, it's up to you from now on.

Was depending on how thick you like the cue.

You can have the key cold.

You can have it hot on dhe.

Either way tastes really good, but if you're gonna have it cold, you have to understand it's gonna get a little quicker.

It's gonna look a little thicker.

So I'm gonna let it come to her another boil and cook it down just a little bit more so that the ponies soaks in the sugar and the flavors of the Safran, and that's about it.

And it's ready.

It's come to a boil again and turn off the stove.

You can serve it hot, are you can put it in the fridge and serve it cold.

So either way works out fine.

Add a little bit off moustaches on the top.

You can put some work.

If you like the silver paper and it's ready to serve.

It's a moment of truths.

Let me give it a try.

It's still warm, though.

I like it a little on the called aside, but it is great, even warm.

It's one of those keys, always one of this comfort foods, right?

If you were to ask me what it tastes like that thing, the best way to describe it is deconstructed race.

Millie.

That's how I put it.

It's basically Russ Malai flavors and the textures and everything without the hassle, so it's just easier and a deconstructed version of that.

So enjoy your shot here.

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