Paneer Kheer / Chhena Kheer
Paneer Kheer is a rich and comforting Indian dessert with a wonderfully creamy texture and delicate festive flavors. It is delicious warm, but it gets even thicker and more luscious when chilled. Perfect for festivals, celebrations, entertaining, or whenever you are craving a simple homemade Indian sweet.
Servings: 4
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.
Nutrition (Approximate Values)
Calories : 183kcalCarbohydrates : 28gProtein : 8gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 19mgSodium : 111mgPotassium : 332mgFiber : 0.04gSugar : 29gVitamin A : 241IUVitamin C : 0.5mgCalcium : 285mgIron : 0.1mg
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