Paneer kheer (aka paneer payasam) recipe is a delicious and creamy Indian dessert made with crumbled or shredded paneer, milk, and sugar infused with saffron, cardamom, and dried fruits.
There are several Indian sweets to pick from. We have a lot of delicious dessert options, like mouthwatering Gulab Jamun, Besan Ke Ladoo, Sandesh, Payasam, Gajar Ka Halwa, and more!
Kheer, however, is a popular Indian delicacy that never fails to sate our sweet taste. We can beat the midweek blues with only a big portion of this rich, creamy rice and milk pudding.
However, have you ever considered trying something new to spice up your kheer? If not, we bring you a delicious Kheer recipe made out of Paneer (Cottage Cheese). This kheer is made in two ways. Either you make the paneer from scratch or opt for ready-made paneer.
The kheer recipe taste is reminiscent of Rasmalai, with delicately soft crumbled paneer in a luscious blend of sweetened and flavored milk.
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Paneer Kheer Recipe Ingredients
- Paneer: I used store-bought paneer. However, you can easily find paneer at nearby Indian grocery stores and mainstream supermarkets like Costco, Safeway, and Whole Foods in the freezer or fridge section. Homemade paneer works best for the recipe.
- Milk: I used full-fat dairy milk, you can also make it almond milk.
- Saffron: Optional. Use a pinch of saffron strands to give a nice color and flavor.
- Sugar: I used refined sugar in this recipe.
- Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods.
- Mixed nuts: I used slivered almonds and pistachios.
How to Make Paneer Kheer
First, thoroughly wash the paneer under water and grate the paneer using a box grater and set aside. I used a 200 grams paneer block. If using homemade paneer, crumble it.
Heat 1 liter of full-fat milk on medium heat in a heavy-bottomed pan. Once the milk has come to a boil, reduce the heat to low and simmer for about 10 minutes. Keep stirring at regular intervals to prevent the milk in the bottom of the pan from burning.
Then add sugar and saffron strands to the pan and stir well until the sugar dissolves. If you don't want to use saffron, you can also skip it. Continue to cook further for another 3-4 minutes until the kheer thickens slightly.
Add the grated paneer (or chenna) and cook for 2-3 minutes.
Lastly, stir in the cardamom powder and nuts. Mix well. Take the kheer off the stove. It will thicken further as it cools down. Serve Paneer Kheer warm or chilled.
Serving Suggestions
Serve paneer kheer as per your preference – warm or chilled. Top it with some chopped dry fruits, saffron strands, and enjoy!
Storage Suggestions
Fill the paneer payasam in an airtight container and place it in the refrigerator. You can enjoy the kheer for up to 3-4 days.
After refrigeration, the kheer may thicken a bit. You can adjust the consistency by adding a little warm milk while reheating.
Tips To Make Paneer Kheer Recipe
- Quality of Paneer: Firstly, try to use fresh homemade paneer to enjoy the flavor of the kheer. Making the paneer from scratch is the best option, since it will be softer than the store brought.
- Milk: Use full-fat milk for a rich and creamy kheer.
- Flavoring: Add cardamom powder and saffron strands to enhance the flavor of the kheer.
- Simmer Slowly: Cook the kheer on low heat, stirring frequently to prevent it from sticking or burning at the bottom.
More Paneer Recipes
- Paneer Tikka
- Paneer Paratha
- Matar Paneer
- Paneer Bhurji
- Paneer Butter Masala
- Palak Paneer
- Paneer Fingers
More Dessert Recipes
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Paneer Kheer
Ingredients
- 4 cups full-fat milk
- 200 grams paneer shredded, (about 2 cups)
- ½ cup sugar
- few saffron strands
- ½ teaspoon cardamom powder
- 2-3 tablespoons nuts
Instructions
- First, thoroughly wash the paneer under water and grate the paneer using a box grater and set aside. I used a 200 grams paneer block. If using homemade paneer, crumble it.
- Heat 1 liter of full-fat milk on medium heat in a heavy-bottomed pan. Once the milk has come to a boil, reduce the heat to low and simmer for about 10 minutes. Keep stirring at regular intervals to prevent the milk in the bottom of the pan from burning.
- Then add sugar and saffron strands to the pan and stir well until the sugar dissolves. If you don't want to use saffron, you can also skip it. Continue to cook further for another 3-4 minutes until the kheer thickens slightly.
- Add the grated paneer (or chenna) and cook for 2-3 minutes.
- Lastly, stir in the cardamom powder and nuts. Mix well. Take the kheer off the stove. It will thicken further as it cools down. Serve Paneer Kheer warm or chilled.
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