Paneer Kheer

3.50 from 4 votes
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Paneer Kheer is an Indian dessert made with fresh paneer, milk, saffron, and sugar. It is a great dessert for festivals, special occasions, or get-togethers. Use my easy recipe to make it.

Here are some more kheer recipes appropriate for festivals: Sevaiyan Kheer, Carrot Kheer, Badam Kheer, Makhana Kheer, Sabudana Kheer, and Thandai Kheer

Paneer kheer served in a bowl.
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I have a milk subscription at home. Some days, we are out of it by evening, and sometimes, there are a lot of leftovers. I usually make fresh paneer for the curries with the leftover milk, but today, I wanted to make something different.

I had this paneer kheer recipe on the blog, which I made many years ago. So, I made it again and updated the post with new pictures and descriptions. Try it!

About Paneer Kheer

Paneer Kheer is an Indian dessert made using Indian cottage cheese (paneer), milk, saffron, and sugar. It tastes a lot like Rasmalai, with pieces of soft chenna (fresh paneer) soaked in flavored milk in each bite.

It is a great dessert for festivals, get-togethers, or special occasions. Paneer ki kheer is also vrat (Hindu fasting) friendly, so you can make it for your Navratri, Ekadashi, or Shivrati vrat.

Ingredients

Milk Buffalo milk is best for making the kheer as it is richer than cow’s milk. But if you can’t access it, use full-fat cow’s milk.

Lime Juice is required to curdle the milk to make paneer. You can also use white vinegar instead.

Saffron adds a nice hint of yellow along with flavor.

Sugar – Adjust it as per your taste.

Cardamom Powder adds a beautiful aroma and taste. 

How To Make Paneer Ki Kheer

Make Paneer

Heat 1 liter of milk in a heavy-bottom pan over medium-high heat. Stir the milk frequently while heating; otherwise, it will stick to the bottom of the pan and get burned.

Milk heating in a pan.

When the milk comes to a boil, turn off the heat.

Add lime juice and stir. The milk will curdle immediately after adding the lime juice; if it doesn’t, add some more lime juice to the pan.

Curdled milk.

Let the curdled milk rest for 5 minutes.

Strain using a mesh strainer and collect the cheese.

Tip – Do not discard the whey that is left behind. It has many nutritional benefits and can be used to make curries or knead flour.

Rinse the paneer with water to remove the excess lime flavor. Let the strainer rest over a bowl for about 30 minutes to remove all the excess water.

Rinsing the paneer with water.
Ready paneer.

Thicken The Milk

Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy-bottom pan over medium-high heat. Stir frequently to avoid burning the milk at the bottom of the pan.

More milk heating in a pan.

Once the milk comes to a boil, reduce the heat to medium. Add saffron strands to the pan and mix well.

Saffron added to the pan.

Let the milk cook for 25-30 minutes until reduced to almost half. Stir frequently.

Make The Kheer

Crumble the paneer and add it to the pan with the milk.

Paneer added to the pan.

Cook for 15 minutes.

Add sugar and cardamom powder and cook for 2-3 minutes. Check for sugar and add more if required.

Sugar and cardamom powder added to the pan.

Add slivered almonds and pistachios and mix well. Serve warm or chill for a few hours. Before serving, garnish with more almond and pistachio slivers and dry rose petals.

Almond and pistachio slivers added to ready paneer kheer.

Pro Tips By Neha

This recipe can be easily halved, doubled, or tripled.

Add a few drops of rose water to elevate this kheer’s taste.

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GFIndian Gluten Free

Basundi

Paneer Kheer is an Indian dessert made with fresh paneer, milk, saffron, and sugar. It is a great dessert for festivals, special occasions, or get-togethers. Use my easy recipe to make it.
3.50 from 4 votes

Paneer Kheer Recipe

Paneer Kheer is an Indian dessert made with fresh paneer, milk, saffron, and sugar. It is a great dessert for festivals, special occasions, or get-togethers. Use my easy recipe to make it.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 6 people

Ingredients 

  • 2 and ½ litres whole milk (full-fat milk) (divided)
  • 2 teaspoons lime juice
  • 10-15 strands saffron (optional)
  • ¼ cup sugar (or as per taste)
  • ½ teaspoon cardamom powder
  • almond and pistachio slivers for garnishing
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Make Paneer

  • Heat 1 liter of milk in a heavy-bottom pan over medium-high heat. Stir the milk frequently while heating; otherwise, it will stick to the bottom of the pan and get burned.
  • When the milk comes to a boil, turn off the heat.
  • Add lime juice and stir. The milk will curdle immediately after adding the lime juice; if it doesn’t, add some more lime juice to the pan.
  • Let the curdled milk rest for 5 minutes.
  • Strain using a mesh strainer and collect the cheese.
  • Tip – Do not discard the whey that is left behind. It has many nutritional benefits and can be used to make curries or knead flour.
  • Rinse the paneer with water to remove the excess lime flavor. Let the strainer rest over a bowl for about 30 minutes to remove all the excess water.

Thicken The Milk

  • Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy-bottom pan over medium-high heat. Stir frequently to avoid burning the milk at the bottom of the pan.
  • Once the milk comes to a boil, reduce the heat to medium. Add saffron strands to the pan and mix well.
  • Let the milk cook for 25-30 minutes until reduced to almost half. Stir frequently.

Make The Kheer

  • Crumble the paneer and add it to the pan with the milk.
  • Cook for 15 minutes.
  • Add sugar and cardamom powder and cook for 2-3 minutes. Check for sugar and add more if required.
  • Add slivered almonds and pistachios and mix well. Serve warm or chill for a few hours. Before serving, garnish with more almond and pistachio slivers and dry rose petals.

Notes

 
 

Nutrition

Calories: 296kcal, Carbohydrates: 30g, Protein: 14g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 52mg, Sodium: 166mg, Potassium: 677mg, Fiber: 0.1g, Sugar: 29g, Vitamin A: 706IU, Vitamin C: 2mg, Calcium: 531mg, Iron: 0.2mg
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