Paneer Kheer is a rich, creamy Indian dessert made by simmering milk until thickened, then adding soft chhena or finely grated paneer. Flavored with cardamom, saffron, nuts, and a delicate hint of rose, this simple kheer is wonderfully fragrant and satisfying without requiring a long list of ingredients.
I especially love making this kheer with freshly prepared chhena. Its soft, delicate texture blends beautifully with the reduced milk while still leaving little bites of chhena throughout. Serve Paneer Kheer warm for a comforting dessert or chill it for a few hours for an even thicker, creamier texture. It is a lovely dessert for festivals and celebrations, yet simple enough to make whenever you are craving something sweet.
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About Paneer Kheer
Paneer Kheer, also called Chhena Kheer, is an Indian milk-based dessert made with crumbled chhena or grated paneer. Unlike traditional Rice Kheer, it does not require rice or another grain. Instead, the soft milk solids give the kheer its distinctive texture and richness.
For this recipe, slowly simmer whole milk until it reduces considerably before adding the chhena. This creates a creamy base while keeping the soft pieces of chhena noticeable in every spoonful.
Cardamom and saffron add the classic warm aroma, while nuts provide a little texture. I also like adding a small amount of rose extract at the end. It is optional, but its floral aroma pairs beautifully with the saffron and cardamom.
A Kheer I Especially Love When Chilled
Paneer Kheer is one of those desserts my family has enjoyed for years, and I especially love making it with fresh homemade chhena. Whenever I make chhena for another Indian sweet, this kheer is a delicious way to use some of it.
While you can enjoy Paneer Kheer warm, I almost always prefer it chilled. After a few hours in the refrigerator, it becomes wonderfully thick and creamy, and I love getting those soft little pieces of chhena along with pistachios and almonds in every spoonful.
I also prefer keeping the sweetness balanced rather than making the kheer overly sweet. That way, the milk and chhena flavors can still shine through, complemented by cardamom, saffron, and a subtle touch of rose.
If you already make chhena at home, I hope this recipe gives you another simple and delicious way to enjoy it.
Why You Will Love This Recipe
- Rich and Creamy: Reducing whole milk creates a naturally thick and luscious kheer without adding condensed milk or cream.
- Full of Soft Chhena: There is plenty of chhena in every spoonful rather than just a few scattered pieces.
- Simple Ingredients: You only need milk, chhena or paneer, sugar, nuts, and a few traditional Indian flavorings.
- Beautifully Flavored: Saffron, cardamom, and optional rose give the kheer a delicate, fragrant flavor without overpowering the milk and paneer.
- Perfect For Celebrations: It makes an elegant dessert for Diwali, Holi, Raksha Bandhan, Navratri, family gatherings, or other special occasions.
- Delicious Warm or Chilled: Enjoy it freshly made or refrigerate it for a thicker, creamier dessert.
Ingredients and Notes
- Chhena or Paneer: Freshly made chhena is my first choice for this kheer. It is soft and delicate, giving the dessert a beautiful texture. Lightly crumble the chhena rather than mashing it completely so that you still get small, tender pieces in the finished kheer. You can also use homemade or store-bought paneer. Finely grate the paneer before adding it so it distributes evenly throughout the milk. If store-bought paneer feels firm, place the paneer block in warm water for about 10 minutes. Drain and pat dry before finely grating.
- Whole Milk: Use whole or full-fat milk for the best flavor and creamy consistency. Slowly simmer the milk until substantially reduced, concentrating its flavor and creating a rich base for the kheer.
- Sugar: I use ⅓ cup sugar for pleasantly sweet kheer that still allows the flavor of the milk and chhena to come through. Taste and adjust the sweetness if you prefer.
- Saffron: A few strands of saffron add a beautiful golden hue and delicate aroma. Add the saffron while the milk is hot so it has time to release its flavor and color.
- Cardamom: Ground cardamom gives Paneer Kheer its warm, familiar Indian dessert flavor. Freshly ground cardamom will give you the most fragrant result.
- Nuts: I like a combination of pistachios and almonds. Chop them relatively finely, so you get a little crunch without overwhelming the kheer's soft texture. You can also use only almonds or pistachios, or substitute cashews if preferred.
- Rose Water: Rose water is optional, but I love the subtle floral note it adds to this kheer. Always add rose water after turning off the heat so its delicate aroma is better preserved.
How To Make Paneer Kheer
Prepare the Chhena or Paneer
- Lightly crumble the fresh chhena into small pieces and set aside.
- Avoid mashing it completely; keeping some small pieces gives the kheer a lovely texture.
- If using paneer, finely grate it and set aside.
Bring the Milk to a Boil
- Pour the whole milk into a wide, heavy-bottomed pan or pot.
- Bring it to a gentle boil over medium heat, stirring frequently and scraping the bottom of the pan to prevent the milk from sticking or scorching.
Reduce the Milk
- Once the milk boils, reduce the heat to low-medium and let it simmer gently.
- Continue cooking, stirring frequently, until the milk reduces to about half its original volume.
- As the milk reduces, scrape the milk solids from the sides of the pan and stir them back in.
- This adds richness and helps create a creamy texture.
Add Sugar and Saffron
- Add the sugar and saffron strands to the reduced milk and stir well.
- Continue simmering for about 5 minutes, stirring frequently.
- At this stage, taste and adjust the sugar if needed.
Add the Chhena
- Add the crumbled chhena or finely grated paneer, chopped nuts, and ground cardamom.
- Stir gently to distribute everything evenly.
- Continue cooking over low to medium heat for approximately 5-6 minutes, stirring occasionally, until the Kheer reaches a creamy consistency.
- Do not reduce the milk too much at this stage.
- Paneer Kheer will continue to thicken considerably as it cools, especially after refrigeration.
Finish the Paneer Kheer
- Turn off the heat. If using rose water, stir it in after removing the pan from the heat.
- Serve the Paneer Kheer warm, or chill it in the refrigerator before serving.
- However, let it come to room temperature before refrigerating.
Variations For Paneer Kheer
Make It With Paneer: Although I prefer freshly made chhena for its soft texture, you can easily make this kheer with paneer. Use soft homemade paneer or finely grate store-bought paneer before adding it to the reduced milk. If the paneer is firm, soak the block in warm water for about 10 minutes first, then drain, pat dry, and grate.
Change the Nuts: Use your favorite combination of almonds, pistachios, and cashews. You can also leave out the nuts if needed.
Skip the Rose: Rose water is completely optional. For a simple saffron-cardamom Paneer Kheer, leave it out. Alternatively, replace the rose water with a few drops of kewra essence or rose essence.
Adjust the Consistency: I prefer Paneer Kheer thick and creamy, with plenty of chhena in every spoonful. For a slightly thinner consistency, reduce the milk a little less or add a little less chhena. Remember, the kheer will be thinner when hot and noticeably thicker once chilled.
Serving Suggestions
Serve Paneer Kheer warm or chilled, depending on your preference.
I personally love it chilled. After a few hours in the refrigerator, the kheer thickens and becomes creamier, and the saffron, cardamom, and rose flavors have time to settle beautifully.
For a festive presentation, garnish each serving with chopped pistachios or almonds, a few saffron strands, or edible dried rose petals.
Paneer Kheer makes a lovely make-ahead dessert for Indian festivals, celebrations, dinner parties, or family gatherings.
Storing Suggestions
Let the Paneer Kheer cool before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
The kheer will thicken as it sits in the refrigerator. If you prefer a looser consistency, stir in a small splash of milk before serving.
I don't recommend freezing Paneer Kheer.
Expert Tips For Paneer Kheer
Use a Wide, Heavy-Bottomed Pan: A wider surface allows the milk to reduce more efficiently, while a heavy-bottomed pan helps prevent scorching.
Use Whole Milk: Full-fat or whole milk gives the kheer its rich, creamy consistency without requiring cream or condensed milk.
Stir Frequently: Milk can easily stick to the bottom of the pan as it reduces. Stir regularly, making sure to reach the bottom and corners of the pan.
Keep the Milk at a Gentle Simmer: Avoid vigorously boiling the milk during reduction. A steady simmer gives you better control and reduces the chance of scorching.
Use Fresh, Soft Chhena When Possible: Fresh chhena gives this kheer a softer, more delicate texture than firm paneer.
Don't Mash the Chhena Too Finely: Lightly crumble it so small pieces remain noticeable in the finished kheer.
Don't Overcook After Adding the Chhena: Once you add the chhena, cook for only 5-6 minutes, until it reaches a creamy consistency. It will thicken as it cools.
Add Rose Flavoring at the End: Rose water has a delicate aroma. Stir it in after turning off the heat for the best results.
FAQs For Paneer Kheer
Yes. Fresh chhena is my preferred choice because of its soft and delicate texture, but store-bought paneer works well too. If the paneer is firm, soak the block in warm water for about 10 minutes to soften it. Drain and pat it dry, then finely grate it before adding it to the reduced milk.
The names are often used for very similar desserts made by simmering chhena or paneer in sweetened, thickened milk. In this recipe, I prefer using fresh chhena because it is softer and more delicate. However, finely grated paneer is an easy alternative, which is why I call this dessert both Paneer Kheer and Chhena Kheer.
Yes. In fact, Paneer Kheer is a great make-ahead dessert, especially if you enjoy it chilled. Prepare the kheer, let it cool, and refrigerate it in an airtight container. You can make it a day ahead for a festival, celebration, or dinner party and garnish it just before serving.
Absolutely. Saffron and rose add beautiful aromas, but neither is essential to the basic recipe. You can make a simple cardamom-flavored Paneer Kheer or use only saffron and cardamom if you don't enjoy rose flavor.
More Indian Sweets to Try
Paneer Kheer / Chhena Kheer
Ingredients
- 4 cups (1 liter) whole or full-fat milk
- 1 cup chhena or grated paneer
- ⅓ cup sugar (or add to taste)
- A few strands of saffron
- 2 tablespoon finely chopped almonds and pistachios
- ¼ teaspoon ground cardamom
- 1 teaspoon rose water (optional)
Instructions
Prepare the Chhena or Paneer
- Lightly crumble the fresh chhena into small pieces and set aside. Avoid mashing it completely; keeping some small pieces gives the kheer a lovely texture.
- If using paneer, finely grate it and set aside.
Bring the Milk to a Boil
- Pour the whole milk into a wide, heavy-bottomed pan or pot.
- Bring it to a gentle boil over medium heat, stirring frequently and scraping the bottom of the pan to prevent the milk from sticking or scorching.
Reduce the Milk
- Once the milk boils, reduce the heat to low-medium and let it simmer gently.
- Continue cooking, stirring frequently, until the milk reduces to about half its original volume.
- As the milk reduces, scrape the milk solids from the sides of the pan and stir them back in. This adds richness and helps create a creamy texture.
Add Sugar and Saffron
- Add the sugar and saffron strands to the reduced milk and stir well. Continue simmering for about 5 minutes, stirring frequently.
- At this stage, taste and adjust the sugar if needed.
Add the Chhena
- Add the crumbled chhena or finely grated paneer, chopped nuts, and ground cardamom. Stir gently to distribute everything evenly.
- Continue cooking over low to medium heat for approximately 5-6 minutes, stirring occasionally, until the Kheer reaches a creamy consistency.
- Do not reduce the milk too much at this stage. Paneer Kheer will continue to thicken considerably as it cools, especially after refrigeration.
Finish the Kheer
- Turn off the heat. If using rose water, stir it in after removing the pan from the heat.
- Serve the Paneer Kheer warm, or chill it in the refrigerator before serving. However, let it come to room temperature before refrigerating.
Serving Suggestions
- Serve Paneer Kheer warm or chilled, as you prefer.
- I personally love it chilled. After a few hours in the refrigerator, the kheer thickens and becomes creamier, and the saffron, cardamom, and rose flavors have time to settle beautifully.
- For a festive presentation, garnish each serving with chopped pistachios or almonds, a few strands of saffron, or edible dried rose petals.
- Paneer Kheer makes a lovely make-ahead dessert for Indian festivals, celebrations, dinner parties, or family gatherings.
Storing Suggestions
- Let the Paneer Kheer cool before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. The kheer will thicken as it sits in the refrigerator.
- I don't recommend freezing Paneer Kheer.
Notes
- Use a Wide, Heavy-Bottomed Pan: A wider surface allows the milk to reduce more efficiently, while a heavy-bottomed pan helps prevent scorching.
- Use Whole Milk: Full-fat or whole milk gives the kheer its rich, creamy consistency without requiring cream or condensed milk.
- Stir Frequently: Milk can easily stick to the bottom of the pan as it reduces. Stir regularly, making sure to reach the bottom and corners of the pan.
- Keep the Milk at a Gentle Simmer: Avoid vigorously boiling the milk during reduction. A steady simmer gives you better control and reduces the chance of scorching.
- Use Fresh, Soft Chhena When Possible: Fresh chhena gives this kheer a softer, more delicate texture than firm paneer.
- Don't Mash the Chhena Too Finely: Lightly crumble it so small pieces remain noticeable in the finished kheer.
- Don't Overcook After Adding the Chhena: Once you add the chhena, cook for only 5-6 minutes, until it reaches a creamy consistency. It will thicken as it cools.
- Add Rose Flavoring at the End: Rose water has a delicate aroma. Stir it in after turning off the heat for the best results.
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