Paneer Kheer (Paneer Payasam) is a quick dessert recipe that can be made in less than 30 minutes and requires less than 10 ingredients. This kheer recipe requires just milk, paneer (chenna), cardamom, and some dry fruits. This kheer can be made without condensed milk, and it tastes really excellent. It tastes more like rabdi. If you love rabdi, you should make this kheer, as this can be prepared with much less hassle than that required for rabdi.
This easy and quick Paneer Kheer recipe can be made as a dessert during various festivals, such as Krishna Janmashtami, Navratri, Ganeshotsav, and Diwali. In the ongoing Shravan month, you can also make this quick dessert recipe to break your fast on Mondays and Saturdays.
Since this is a milk-based recipe, you can prepare this kheer on Krishna Janmashtami. This year Janmashtami (Gokulashtami) falls on 14th August and Dahi Handi on 15th August, coinciding with India’s Independence Day. The festival Krishna Janmashtami celebrates the birth of Lord Krishna. This Hindu festival is celebrated all over India. Milk-based dessert recipes are generally prepared during this festival as Lord Krishna is fond of milk and milk-based products. Thus, this paneer kheer recipe would be perfect for this festival as well as to celebrate India’s 70 Independence Day.
The detailed and step-by-step Paneer Kheer recipe with photos is given below.
An easy and quick Paneer Kheer Recipe for the upcoming festival season. This kheer recipe requires just milk, paneer, cardamom, and some dry fruits and can be made in less than 30 minutes.
- 1 litre full fat milk
- 100 gram crumbled or grated paneer
- 5-6 tablespoons sugar (as required)
- 1/2 teaspoon cardamom powder (choti elaichi powder)
- 12-14 almonds (badam) (chopped or sliced)
- 12-14 plain pistachios (pista) (chopped or sliced)
- 7-8 strands saffron (kesar) (optional)
Place a kadhai on a low flame. Roast the chopped dry fruits for 5 to 7 minutes or until they become light brown. Remove them aside.
In a wide bottomed pan, boil the milk. Then, reduce the flame of the gas and continue boiling it further until the milk is reduced to half of its quantity or it gets thickened in consistency. While boiling the milk, you can place a ladle in the pan to prevent the milk from spilling out.
Add 5 to 6 tablespoons of sugar in the milk and cook further for 2 minutes until all the sugar gets dissolved.
Add the crumbled or grated paneer in the milk. Stir the milk and simmer it for 3 to 5 minutes till the paneer gets cooked.
Add the cardamom powder and roasted almonds and pistachios. Stir it for minute.
You can serve this kheer hot, warm, or cold. While serving, garnish it with some slivers of almonds and pistachios and a few saffron strands.
1) Use only fresh milk for this recipe. 2) Crumble the paneer if you are using fresh home-made paneer. If using store bought paneer or frozen paneer, grate it and then use it. If the paneer is dry or frozen, soak it in warm water for some time until it becomes soft. 3) You can also add cashews in this recipe. Since I did not have cashews in hand while making the recipe, I added only almonds and pistachios. You can skip saffron if you don’t have it while preparing the recipe.
Step by Step Recipe With Photos
1) Roast the chopped almonds and pistachios in a kadhai for 5 to 7 minutes and keep them aside. In a wide-bottomed pan, boil the milk. After the milk is boiled, reduce the flame and continue boiling it until it gets reduced to half of its quantity or its consistency gets thickened. In this process, the colour of the milk will change from white to very light brown.
2) Add sugar and keep stirring the mixture until all the sugar gets dissolved.
3) Add the grated or crumbled paneer. If you are using fresh paneer made at home, you can just crumble and add it. I had bought a paneer block from store, so I grated it and added. If the paneer is very dry, soak it in warm water and then crumble or grate. On a medium flame, simmer the milk for 3 to 5 minutes to allow the paneer to get cooked.
4) Then, add the cardamom powder and roasted almonds and pistachios. Stir it well in the milk and switch off the flame after 2 minutes.
5) The paneer kheer can be served hot, warm, or cold. While serving, garnish it with some slivers of almonds and pistachios and a few strands of saffron.
Surely make this easy and quick Paneer Kheer recipe for the upcoming festival season.
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