Paneer Kheer
Paneer kheer recipe with step by step photos – This is one more quick sweet dessert recipe of kheer, that can be made for Indian festivals like Navratri, Dussehra and Diwali. This delicious Indian sweet is made with paneer, milk, nuts, sugar and flavorings.
I plan to add some quick and easy sweets for the upcoming festive season. The paneer kheer is one such recipe that can be made in a jiffy and will be done in less than 25 minutes. All you need is paneer and milk along with some nuts.
While making any paneer based dish, I suggest using fresh homemade paneer. You can make the paneer a day ahead and refrigerate it.
This paneer kheer has been flavored with cardamom powder, saffron and rose water. Cardamom powder is a must. Rose water gives a beautiful rosy fragrance to the kheer. Good to add it, but skip if you don’t have.
Saffron strands can be easily skipped if you don’t have these. You can also add your choice of dry fruits and nuts. Always use fresh whole milk while making this kheer.
The recipe tastes somewhat like Rasmalai with soft succulent crumbled paneer in flavored and sweetened milk. Two more paneer based sweets on the blog are Paneer Barfi and Gulab Jamun.
You can serve paneer kheer hot, warm or chilled. We prefer the kheer to be chilled.
How to make Paneer Kheer
1. Take 3 cups whole milk in a wide bottomed pan or saucepan or kadai and keep it on the stovetop on a low to medium heat.
Ensure that the pan is thick bottomed or heavy so that the milk does not burn while boiling.
2. Allow the milk to come to a gentle boil. You can stir a few times when the milk is getting heated.
3. Once the milk comes to a gentle boil, then lower the heat and simmer the milk till it thickens a bit. About 5 to 6 minutes. Keep stirring the milk at intervals when it is simmering.
Then add 5 to 6 tablespoons of sugar or according to taste. Stir to mix the sugar with the milk and continue to cook further for 5 minutes.
4. Then add the following ingredients and mix well. Simmer for 1 or 2 minutes.
- 12 to 15 almonds, chopped or slivered
- 12 to 15 pistachios, chopped or slivered
- 12 to 15 cashews, chopped
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms crushed to a fine powder in a mortar-pestle
- 5 to 6 saffron strands
Make sure to use plain nuts and not salted. If you prefer you can also blanch these nuts before adding them to the kheer.
You can also add your choice of nuts that are available in your kitchen. If you plan to add golden raisins then add them once the kheer is cooked.
5. Add crumbled paneer. You can also grate the paneer and add it. Since I was using fresh paneer, I crumbled it.
If adding refrigerated or frozen paneer, then you can grate it. For frozen paneer follow the instructions mentioned on the pack for thawing it. If the paneer appears dry, then just soak in warm water and then crumble or grate.
Make sure the paneer is fresh and preferably homemade as it is the star ingredient in this recipe.
6. Simmer for 1 minute on a low heat till the crumbled paneer gets cooked. Switch off the heat. Remember not to cook the paneer for more than 1 to 2 minutes as then it can become chewy or dense and won’t be soft.
Then add 1 to 1.5 teaspoons of rose water. Stir and mix.
If you don’t have rose water then you can add one drop of rose essence or skip the rose flavors entirely.
7. Serve paneer kheer hot, warm or chilled. It can be had plain and they also taste good with pooris. While serving you can garnish the kheer with a few saffron strands or chopped nuts.
I suggest not to reheat the paneer kheer after refrigerating as the paneer can become chewy and dense.
Few more kheer recipes for you!
Step by Step Photo Guide Above
Ingredients
- 3 cups whole milk
- ½ cup crumbled chenna or grated paneer or 50 grams of chenna or paneer (cottage cheese)
- 5 to 6 tablespoon sugar or as required
- 3 to 4 green cardamoms – powdered in a mortar-pestle or ½ teaspoon cardamom powder
- 12 to 15 unsalted almonds – chopped or sliced
- 12 to 15 unsalted pistachios – chopped or sliced
- 12 to 15 unsalted cashews – chopped or sliced
- 5 to 6 strands of saffron – optional
- 1 to 1.5 teaspoon rose water or one drop of rose essence (optional)
Instructions
- Take milk in a wide-bottomed pan or saucepan and keep it on stovetop on a low to medium heat. Remember to use a heavy pan so that the milk does not burn while cooking.
- Stir at intervals a few times when the milk is heating up.
- Meanwhile crumble the paneer and keep aside.
- Crush the cardamoms in a mortar-pestle to a fine powder. Chop the nuts and keep aside.
- Whilst the milk comes to a boil, lower the heat and simmer the milk till it thickens a bit for about 5 to 6 minutes.
- Keep stirring the milk at intervals when it is simmering. Then add sugar and continue to cook further for 5 minutes.
- Stir to mix the sugar with the milk. Then add chopped almonds, pistachios, cashews, cardamom powder and saffron. Mix well and simmer for 1 or 2 minutes.
- Add the crumbled paneer. You can also grate the paneer and add. Since I was using fresh paneer, I crumbled it. If adding refrigerated or frozen paneer, then you can grate it. If the paneer appears dry, then just soak it warm water and then crumble or grate.
- Simmer for 1 minute on a low heat till the crumbled paneer gets cooked. Then add rose water and stir.
- Serve paneer kheer hot, warm or chilled. This kheer can be had plain and they also taste good with pooris. While serving you can garnish it with few saffron strands or chopped nuts or rose petals
Notes
- Use whole milk as it gives a creamier and richer consistency.
- Feel free to add nuts that you like.
- You can skip rose water if you do not have it. Even saffron strands can be skipped. But do add cardamom powder.
- It is best to use homemade paneer. But you can use frozen paneer or packaged paneer. For frozen paneer, thaw it according to the package instructions.
- The recipe can be scaled to make a small batch or a larger batch for small parties.
Nutrition
This Paneer Kheer post from the blog archives first published in September 2014 has been republished and updated on 19 January 2022.
Loved this recipe!!
Thank you.
This was AMAZING!! Everyone in my family LOVED it. It’s quick and easy to make and tastes REALLY good. A must try recipe for everyone. Thank you for this amazing recipe.
thanks a lot fatima. glad to read your feedback. thanks for the rating too.
hi amit,
can jaggery be used instead of sugar?
Maneesha, jaggery can curdle the milk. so if you add jaggery then add right in the end.
Hi Dassana Amit,
We have tried 3 of your recipes – Punjabi chole masala, tomato chutney and paneer kheer. They came out really well. Thanks fo your efforts. All are nice recipes.
thank you sriram for the feedback on the three recipes you have tried. most welcome and happy cooking 🙂
Tasted just like Rasamalai 🙂 Yummy Yummy…
Appreciate the way you patiently reply to all the comments 🙂 Love your blog..
Thank you 🙂
welcome dhivya, pleased to know this. thanks for positive feedback 🙂
Hello Sir,
Can d consistency reduced after adding paner.?
I used frozen panner, d milk is ok, not spoiled, but didn’t get kheer consistency, it’s bit milky.
ashwini, the paneer kheer consistency will not reduce after adding paneer. you have to first reduce the consistency and then add paneer to it. possibly the frozen paneer must have released water in the milk, there by thinning the consistency.
Thank you, though bit thin, still my husband liked a lot.
Thanks again for dis quick and awesome recipe
Tried this recipe today… Came out very well!!! Thank you 🙂
Amit you are a great chef! All of your recipes are wonderful!!!
thankyou so much ram 🙂
i really love your all recipe. one time in a week i try your recipe.
thank you much nisha and happy cooking.
This looks delicious. Can this be made with store bought paneer?
you could make with store bought paneer mita but home-made is preferable for kheer recipe.
mouth watering recipe
thanks jacquline
Awesome recipe!! Thanks a lot for simple n yet tasty recipes….
thanks ramya.
Paneer contains salt in it. Is this a reason for milk getting spoil.
sowmya, when you make paneer at home then there is no salt in it. outside paneer may have salt and that could also be the reason.
Hi I tried ur panner kheer recipe but milk got split when panner was added, so please may I know the reason what I may have done wrong.panner was brought from market.
sowmya, its because the milk was on the verge of getting spoil or already spoiled.
No fresh milk was used.anyway I will try once again.Your recipes are really awesome.thank you
welcome sowmya. kheer could have also got spoiled because of the preservatives they add in the paneer. usually it has a little salted taste. i suggest to use home made paneer.
I tried the recipe & it was awesome. Thank you!! You are an amazing cook. Also, I really appreciate your dedication that you answer all our questions promptly. Keep up the good work.
welcome priya. thanks for sharing positive feedback and kind words.
Thnx for this wonderful recipe. Does the proportion of milk & paneer have to be exact? Can I add more or less paneer?
welcome priya. yes you can vary the proportion and accordingly the consistency will change.
Dassana, this sweet i made it on my birthday. I must tell it was simply awesum, tasted like rasmalai. My friends were in real awe when i posted the pic on whatsap.
Thnx.
welcome neela. glad to know this. thanks for sharing positive review.
Hi Dassana
Can I skip adding rose water?
siri, yes you can skip adding rose water.
After preparing and eating I say that you should change the name to “Easy N Quick Rasmalai” as it tastes like that.. 🙂
Wonderful recipe…
thanks bhavana. if i would have made small paneer balls then i would have changed its name to easy and quick rasmalai. it does taste like rasmalai.
Hi Dassana, Can you please tell me how long can we store sweets made out of Paneer in the fridge? When will they go stale and how to figure if they have gone stale.
Am new to cooking 🙂 and your blog is my guide.
depends on what kind of sweet. for eg paneer kheer will stay good for 2 to 3 days only since both milk and paneer are used. but something like rasgulla will stay longer, since they are cooked and soaked in sugar syrup. a paneer burfi will also stay good for a a few days. there will be a sour smell and taste if the paneer gets spoiled. you can easily make it out. paneer has a fresh and mildly sweet taste. this sweet tinge will not be felt if it gets spoiled.
Will have to store the kheer in the fridge all the while?
I made the kheer during lunch time. It turned out so yummy,
Then by the time my hubby returned in the evening, the milk had curdled 🙁
What could have possibly gone wrong?
thanks aimee. the milk must be on the verge of getting spoiled. this is very rare and it does not happens. i had also kept the kheer in the fridge for more than a day and it was still fresh.
Really awesome and easy to cook . I never attempt to cook,after watching urs step by step method with pics I gain confidence its a gud sign for beginners in cooking. Thank you for your healthy recipies and the hard work behind posting it .
welcome wooes. glad to know.
Hi, wanted to know if Tofu can be used instead of paneer.. 😀
…..someone in my family doesnt eat paneer! 🙁
tofu will give its distinct taste in the milk which i won’t suggest.
Really awesome and easy to cook . step by step process is a gud idea for beginners in cooking. Thank you for your healthy recipies
welcome sathish
good recipes
Tried this….i preferred to have it cold and it tasted even better the next day…tastes so much like rasmolai..yummy
thanks mira. agree, the paneer kheer taste better cold.
Hi
I made paneer kheer as per ur recipe on diwali and was very skeptical about it but once I tasted it was just awesome.thank you for such providing this recipe.my husband just loved it and this way my diwali was just superb.
By the way how can I forget wishing you and your family a very happy and prosperous diwali!
welcome vasanti and thanks for your sweet feedback and best wishes. wishing a very happy and prosperous diwali to you and your family.
I m going to make peda on diwali, Really nice & easy recipe thax for sharing such a simple & easy recipes
welcome kanchan
This is very nice recipe!!!!
thanks animesh
Hi Dassana,
I am so glad I found your blog. Great work.
The kheer looks delicious and rich. Gonna try it this weekend 🙂
thanks sabee for sharing positive feedback.
Hi, how do you get vegan paneer?
there is no vegan substitute for paneer. not a substitute, but some folks do replace tofu with paneer. however, tofu works well in savory dishes and not in sweet dishes as a replacement for paneer.
Hi, actually i wanto to keep without salt and aan navratri fast.. Is there any hard n fast rule that we have to eat aan n salt at least once or not.. Can it be inly fruitsn milk??
sonya, we can not use normal salt but can use rock salt. i don’t think there is any rule that we have to eat aan and salt once in a day. i read that PM Narendra Modi will only take tea and lemon juice during nine days of navratri fasting.
the recipes are very good
thanks neha
Your paneer kheer looks so yum, so quite addictive. I am glad i stumbled across your blog, your work is so incredibly beautiful! I will try for sure your recipe.
welcome irina. glad to know that you like the paneer kheer recipe and the website.
Thank you Dassana, yet another yummy recipe. Writing while I am enjoying it.
welcome suman
Can I use Ricotta Cheese in place of Paneer ?
yes.