Pour the milk in a saucepan or heavy-bottomed pan, place on low heat and bring to boil while stirring frequently.
Allow the milk to boil for 10 minutes before adding the bay leaves; continue to boil till the milk reduces by half. Stir frequently.
Add 1/2 cup sugar, stir and bring to a boil. Allow the milk to boil for 5 minutes.
Serve warm or cold, garnished with chopped nuts.
• Paneer can be easily bought from any Indian store in your city. According to my cousin sister, ricotta cheese could be a substitute. Or you could come back here tomorrow and learn how to make chhana/paneer at home.
• Sugar does not allow a mixture to thicken or ingredients – like rice or vegetables – to cook. It is added at the end like we did with the Gaajar ka Kheer. But since the chhana is already cooked, the sugar is added earlier and then the chhana.