In a heavy bottomed pan add the milk.

Dissolve the corn flour in 1 ladle of milk without any lumps.

Keep this aside. Dissolve in room temperature milk.

Bring the milk to boil and add the saffron strands to this.

Stir well, if you want the kheer to be in golden yellow, soak saffron in warm milk for 10 minutes and then add it to the pan.

Now add the corn flour mixture to this.

The milk will start thickening now. Keep stirring.

Now add the condensed milk.

If you don’t want to add condensed milk, add more sugar.

I added condensed milk and sugar. For richer version add ½ cup of condensed milk and skip the sugar.

Add the sugar at this stage and keep stirring.

Let this boil for 10-15 minutes in medium-low flame.

Simmer the flame and add the scrambled paneer.

I used store bought paneer. Bring the paneer to room temperature and mash it with your hands.

Alternatively you can use fresh paneer too.

Mix well and cook in low flame for 2 minutes.

Switch off the flame and add the chopped nuts.

Keep it inside the refrigerator for 5-6 hours.

Serve chilled.