Paneer Kheer is an Indian dessert, consists of freshly made chhena or paneer with milk. This Kheer is creamy, rich, and delicious with fresh flavors. It is perfect for a festival, celebration, or to enjoy it as a quick dessert with family.
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About Paneer Kheer
Paneer Kheer is one of our family’s favorite desserts. It is full of chhena or paneer, nuts, and flavored with cardamom, saffron, and rose.
The recipe is easy, requires very few ingredients, and comes together quickly. Chhena is full of nutrients, and I consider it a healthy dessert if consumed in a small portion.
Texture: I like Paneer Kheer thick and creamy. So this recipe yields a thick Kheer, full of chhena. I reduce the milk to almost half and then start adding other ingredients. By the time Kheer is ready, it becomes thick, rich, and luscious.
Flavors: Paneer Kheer has warm flavors from ground cardamom and saffron. I have added rose extract, and that makes the kheer fresh and beautifully pleasant.
Ease Of Making: Making Paneer Kheer is straightforward and quick. Within 30 minutes, this delicious dessert can be ready. We need only one pot to make the kheer.
Ingredients
Chhena or Paneer: I have used freshly prepared chhena in this recipe, and I highly recommend using chhena rather than store-bought paneer. If you have homemade paneer, you can grate it and use it in the recipe. On the other hand, you can use store-bought paneer and place your paneer block in warm water for a few minutes to make it soft. Then grate the paneer and use it instead of chhena. I have mentioned how to make chhena in this Pistachio Kalakand or this kalakand recipe. Check the recipe direction to read how to make chhena at home.
Milk: Use full-fat or whole milk to make creamy, rich, and thick Paneer Kheer. Making Kheer with low-fat milk will not bring the same taste and richness to the kheer.
Sugar: I have used brown cane sugar for this recipe. But you can also use white sugar. You may need to add a bit more if using white sugar because cane sugar is slightly sweeter than white sugar. But I will suggest adding ⅓ cup of sugar at first, then taste and add more if needed.
Ground Cardamom: It adds warm and pleasant flavors to the Paneer Kheer. This spice goes very well with most of the Indian desserts.
Rose extract: I love adding this floral note to some desserts, and Paneer Kheer is one of them. If you do not have rose extract, skip it. Or you can also add 1-2 teaspoon of rosewater instead of extract.
Step by Step Directions
- Lightly crumble the chhena and set aside. If using Paneer, finely grate it and set aside.
- Take milk into a wide and thick-bottomed pan or pot.
- On medium heat, bring milk to boil. Keep stirring the milk at regular interval to prevent it sticking to the bottom.
- Once milk start boiling, let it simmer on low-medium heat until it reduces to almost half.
- Make sure to keep stirring at regular intervals.
- Add sugar, and saffron.
- Stir well and continue cooking for 5 minutes.
- Then add crumbled chhena or grated paneer, chopped nuts, and cardamom powder.
- Mix everything well.
- Continue cooking the Paneer Kheer for another 10 minutes or until it thickens.
- Also, keep it in mind that it will further thicken upon cooling.
- Keep stirring in between.
- Turn off the heat and add rose extract if using.
- Mix well.
- Paneer Kheer is ready and serve it warm or let it chill in the fridge for few hours.
Serving Suggestions
- Serve the Paneer Kheer warm or chilled.
- On a personal note, I love the chilled Paneer Kheer. After chilling, the Kheer thickens a bit more and tastes super delicious. But again, it depends on a personal preference.
- Before serving, you can also garnish the Kheer with edible rose petals, chopped nuts, and saffron strands.
Storing Suggestions
- Refrigerate the Paneer Kheer in an airtight container for up to 4 days.
- Do not freeze the Kheer; otherwise, upon thawing, the milk will curdle.
Helpful Tips
- Chenna or Paneer: Use freshly made chhena or paneer for the best texture and taste of the Kheer. If you do not have fresh and soft Paneer, place the paneer block in a Ziploc bag, and keep the bag in hot water for 10 minutes. That way Paneer will become soft, and then you can either crumble it or grate it.
- Sugar: I have added brown cane sugar to the Kheer. But you can use regular white sugar instead. Also, add sugar as per your taste, initially, add ⅓ cup and taste. Add more if it is required.
- Rose Extract: It is optional, but if you have it, I recommend using it. Instead of rose extract, you can also add 1-2 teaspoon of rosewater.
- Scaling: This recipe can easily be halved, or doubled.
More Desserts
You May Like More Chhena Recipes
- Kalakand / Easy Kalakand Recipe
- Chhena Poda / Easy Indian Cheesecake
- Paneer Paratha (No Onion No Garlic)
- Mango Kalakand / Easy Mango Kalakand Recipe
Recipe Card
Paneer Kheer / Paneer Payasam
Video
Ingredients
- 4 cups (1 litre) full-fat milk
- 1 cup chhena or grated paneer
- ⅓ cup sugar or as required ((I have used brown cane sugar))
- A few strands of saffron
- 2 tablespoon chopped nuts ((I have added pistachio and almonds))
- ¼ teaspoon cardamom powder
- ¼ teaspoon rose extract ((optional))
Instructions
- Lightly crumble the chhena and set it aside. If using Paneer, finely grate it and set it aside.
- Take milk into a wide and thick-bottomed pan or pot. On medium heat, bring milk to a boil. Keep stirring the milk at regular intervals to prevent it from sticking to the bottom.
- Once the milk starts boiling, let it simmer on low-medium heat until it reduces to almost half. Make sure to keep stirring at regular intervals.
- Add sugar and saffron. Stir well and continue cooking for 5 minutes.
- Then add crumbled chhena or grated paneer, chopped nuts, and cardamom powder.
- Mix everything well. Continue cooking the Paneer Kheer for another 10 minutes or until it thickens. Also, keep in mind that it will further thicken upon cooling. Keep stirring in between.
- Turn off the heat and add rose extract if using. Mix well, and the Paneer Kheer is ready.
- Serve it warm or let it chill in the fridge for few hours.
Serving Suggestions
- Serve the Paneer Kheer warm or chilled.
- On a personal note, I love the chilled Paneer Kheer. After chilling, the Kheer thickens a bit more and tastes super delicious. But again, it depends on a personal preference.
- Before serving, you can also garnish the kheer with edible rose petals, chopped nuts, and saffron strands.
Storing Suggestions
- Refrigerate the Paneer Kheer in an airtight container for up to 4 days.
- Do not freeze the Kheer; otherwise, upon thawing the Kheer, the milk will curdle.
Thanks for coming! Let me know what you think.