Paneer Kheer is an Indian dessert made using crumbled fresh paneer or chenna. It is easy to make and tastes delicious and is even perfect to serve for your functions and special occasions. Here is how to make it.
Here are some more Kheer Recipes, which are apt to make during festivals – Sevaiyan Kheer, Carrot Kheer, Badam Kheer, Makhane Ki Kheer, Sabudana Kheer and Thandai Kheer.
About This Recipe
Paneer Kheer or Cottage Cheese Milk Pudding is surely one of my favorite desserts. It is made using milk, fresh paneer or chenna, saffron and rich dry fruits.
Flavour this chena kheer with cardamom and add pistachios and almonds on top to pretty it up.
It can also be named as Paneer Payasam, as in South India Kheer is popularly known as Payasam.
This Indian sweet takes few minutes to cook and tastes great.
You could easily make paneer at home, just as I have mentioned in the recipe or you may buy it from the nearby shops located in your area. But if you are making this Kheer, homemade fresh chenna tastes the best.
This Kheer fits perfectly on the menu of various festivities and occasions.
Be it Holi, Janmashtami, Christmas or you name any other festival, Paneer Kheer will enthral your taste buds whenever you make a bowlful of this dessert.
Ingredients
Milk – If you are using milk for homemade sweets and desserts, always go for full fat milk as it tastes the best and makes your Kheer creamy and rich.
Other Ingredients – Other than milk, you will need saffron, lemon juice or vinegar, cardamom powder, and sugar to make this kheer. Saffron adds a beautiful light yellow color to the kheer and cardamom powder adds a beautiful aroma and taste.
Here, in this Kheer I have made homemade Paneer or Chenna and added in the Kheer, but if you are short on time you can use store-bought paneer too.
But I will always recommend you to add homemade paneer, as it is fresh and tastes amazing when mixed with milk and other ingredients.
Step by Step Recipe
Heat 1 litre milk in a pan.
When it comes to a boil, add lemon juice.
The milk will separate immediately after adding the lemon juice. Switch off the heat and let the milk rest for 5 minutes. Strain the milk in a soup strainer and collect the cheese.
Keep the strainer with paneer under running water so that the excess lemon flavour is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
Mean while, heat the remaining 1 and ½ litres of milk in a heavy bottom pan.
Simmer the heat once the milk comes to a boil. Add saffron strands in the milk.
Let it cook for 20-25 minutes on low heat. Crumble the paneer and add it in the milk.
Cook for another 30-35 minutes, until the milk is thickened. Add sugar and cardamom powder and cook for another 2-3 minutes.
Ready paneer ki kheer.
Frequently Asked Questions
Paneer Ki Kheer will last for 2 to 3 days in the refrigerator. Make sure you store it in an airtight container.
Do not freeze it, because the milk will curdle once you thaw it at room temperature and it won’t taste good.
You can reheat the refrigerated Kheer in a pan or in microwave for about a minute.
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Recipe Card
Paneer Kheer Recipe
Ingredients
- 2 and ½ litres Full cream milk
- 2 tsp Lemon juice
- 10-15 strands Saffron
- ¼ cup Sugar
- ½ tsp Cardamom powder
- Almond and pistachio slivers for garnishing
Instructions
- Heat 1 litre milk in a pan.
- When it comes to a boil, add lemon juice.
- The milk will separate immediately after adding the lemon juice.
- Switch off the heat and let the milk rest for 5 minutes.
- Strain the milk in a soup strainer and collect the cheese.
- Keep the strainer with paneer under running water so that the excess lemon flavour is gone.
- Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
- Mean while, heat the remaining 1 and ½ litres of milk in a heavy bottom pan.
- Simmer the heat once the milk comes to a boil.
- Add saffron strands in the milk.
- Let it cook for 20-25 minutes on low heat.
- Crumble the paneer and add it in the milk.
- Cook for another 30-35 minutes, until the milk is thickened.
- Add sugar and cardamom powder and cook for another 2-3 minutes.
- Transfer the kheer in the serving bowl.
- Garnish with almond and pistachio slivers.
- Serve hot or chilled.
