Paneer Kheer Recipe

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.

Course: Dessert

Cuisine: Indian

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: people

Calories: 39kcal

Author: Neha Mathur

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.

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US Customary - Metric

Ingredients

2 and ½ litres full fat milk divided
2 teaspoon lime juice
10-15 strands saffron optional
¼ cup sugar
½ teaspoon cardamom powder
Almond and pistachio slivers for garnishing

Instructions

Heat 1-liter milk in a heavy bottom pan. It’s best to use buffalo milk to make the kheer as it is richer than cow’s milk. But if you don’t have access to it, feel free to use full-fat cow’s milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.

Notes

Keep stirring the kheer regularly while cooking to avoid it from burning.

You can use vinegar in place of lemon juice to curdle the milk.

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

Instead of crumbling the paneer, you can also grate it using the small hole of the box grater. I personally like the texture of the crumbled paneer though.

Adding a few drops of rose water elevates the taste of this kheer a lot. Do give it a try.

Nutrition