Paneer Kheer Recipe

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Learn how to make Paneer Kheer, a gluten-free Indian milk pudding flavoured with saffron and cardamom, with just 5 simple ingredients.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Indian

Servings:

Calories: 381kcal

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.

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.