The preparation of khiraa is very easy but it takes time since the milk is required to be continuously simmered and reduced on a low flame till it reaches a semi thick consistency. Upon the milk reaching to a thick consistency, you will observe the cream floating on the top, then with a spatula, gently move the cream layer and bring it towards the side of the pan and stick it to the pan.

Continue to keep the milk on simmer and collect the cream layers on the sides. Then add jaggery and cardamom crushed and stir gently. The cream layer will be collected on the sides. Scrape off the entire cream layer as well as dried milk solids and add to in the thicken milk. Now add Chanaor cottage cheese cook for 1 minute. Then serve hot or chilled.