You will be surprised to know that only 5 – ingredients are required to make this creamy and tasty paneer kheer. Be sure to watch the video!
Estimated reading time: 3 minutes
Paneer Ki Kheer is an Indian dessert widely popular in West Bengal. It is also known as chanar payesh.
It is very similar to popular Indian sweet ras-malai in taste and texture. Both are prepared with chenna (cottage cheese) soaked in saffron and cardamom infused milk.
Since I landed on this paneer recipe, it is a regular affair for any festive occasions or family dinner parties. And everybody absolutely loves it to the core.
Recipe Highlights
- one pot recipe
- gluten free dessert
- only 5 ingredients required
- no condensed milk or mawa
- can be made a day or two in advance
Homemade vs Readymade Paneer
For making paneer kheer you can use either the readymade paneer or the homemade one. Many authentic Bengali Chanar Payesh recipes suggest making paneer from scratch.
The cottage cheese prepared at home has soft, uneven lumps, and tastes absolutely mouth-melting once cooked in the saffron flavoured milk.
Hence, I highly recommend using homemade paneer for this kheer recipe.
My Tried and True Tips
- I prefer using full-fat, organic cow or buffalo milk for making kheer.
- For a delicious tropical flavour, replace regular milk with coconut milk.
- Adjust the sweetness of the kheer according to your taste preferences by adding more or less sugar.
- Keep stirring regularly to prevent the paneer kheer from sticking to the bottom of the pan.
- Paneer Kheer has a liquid-y consistency like ras malai. Hence, do not thicken the kheer too much while cooking.
Watch Paneer Kheer Video
More Indian Kheer Recipes
more Indian kheer recipes for all festive celebrations.
follow us on Youtube and Instagram for video recipes.
Paneer Kheer Recipe
- Heavy Bottom Kadhai
Ingredients
- 1 Cup paneer (cottage cheese)
- 1 liter full cream milk
- ⅓ Cup sugar or to taste
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron strands
Instructions
- Combine 1 tablespoon of warm milk and saffron strands. Set aside.
- Crumble the paneer using your fingers. Do not make a fine mash of it.
- Heat milk in a heavy bottom saucepan over medium-high heat.
- Add the cardamom powder and allow the milk to simmer until it reduces almost half the original amount.
- Keep on stirring the simmering milk at regular intervals. Collect the cream (malai) from the sides of the pan and add it back to the milk.
- Once the milk has thickened and reduced in quantity, add the sugar and saffron. Stir to mix nicely.
- Now add the grated paneer in the milk and cook for 5 – 10 minutes. Turn off the heat.
- Allow the paneer kheer to cool completely before keeping in the fridge. It is best served chilled.
- Garnish with sliced pistachio and almonds before serving.
- Serve Paneer Kheer chilled.
Recipe Notes:
- Full-fat milk is the best choice for making kheer or any other creamy Indian dessert.
- You can use readymade paneer (cottage cheese) to make the kheer. Make sure it is fresh and soft.
- Crumble the paneer so that it has tiny chunks. Do not grate or mash the paneer.
- Paneer Kheer is best served chilled. Let it sit in the refrigerator for 1 – 2 hours before serving or best overnight.
- You can store the leftover paneer kheer in the refrigerator for 2 – 3 days. No need to reheat it.
- Do not leave paneer kheer at room temperature for more than 2 – 3 hours as it might spoil quickly because of paneer.
Leave Your Rating & Comment