Paneer kheer, one of the most delicious quick and easy Indian sweet dish made with paneer and milk. Delicately Flavoured with saffron and cardamom this Indian cottage cheese kheer is known as Channar Payesh or Chenna kheer!
Paneer kheer has been a part of my festival dessert menu, since many many years. Indulgent and delicious
The unique taste of this kheer comes mainly from 4 ingredients, paneer (Indian Cottage Cheese), milk, dry fruits and saffron. All of these give Paneer ki Kheer look and taste worthy to set as a royal dish on a festive menu.
Since this paneer kheer is largely inspired by Bengali sweet dish Channar payesh I most of the times I often add another sweet dish with chenna rasgullas. Adding rasgulla in kheer tastes so good. For me, it is a double dose of happiness and taste.
This Paneer Kheer recipe is
- Easy to cook.
- Made with condensed milk.
- Prepared with Chenna or Cottage cheese.
- Gluten-free milk pudding.
- You need minimal ingredients.
- You can use readymade paneer or homemade paneer for making kheer.
- An Indian sweet dish that takes a few minutes to cook and tastes great.
Ingredients
Milk: Use full fat milk to make creamy and rich kheer
Paneer: use homemade paneer (cottage cheese) to make kheer. In case you do not have time, use a store bought readymade paneer that is soft and fresh.
Sugar: I use regular sugar to sweeten the paneer kheer. You can use any sugar alternatives. Flavours: Saffron strands and cardamom powder.
Making Homemade Cottage cheese
In a big pot heat one litre of full-fat milk and bring it to a boil.
Once the milk boils switch off the heat. Add lemon juice from one lemon.
Stir to combine and milk starts to curdle. Now switch on the heat and cook for another minute or so for milk to curdle nicely.
For making Chenna or soft paneer small curds of milk are always better so stir the milk without switching on heat again. If keeps the paneer soft for making Chenna for the desserts.
When whey and milk separate line a big strainer with a muslin cloth and pour the liquid whey along with curds in the strainer and allow the curds to separate from the whey.
When fully strained, rinse the cottage cheese in water to remove the lemony taste.
Homemade cottage cheese or Chenna for making paneer or other desserts is ready.
Making Paneer Kheer with Chenna or Cottage cheese.
Add a few strands of saffron(kesar) in 1tablespoon of water in a small bowl.
Heat 2 cups of milk in a heavy-bottomed pan and bring it to a boil. Allow this to reduce it to ¾th. To this add condensed milk and sugar, then add grated paneer to the thickened milk. Now cook this for 5 minutes and add cardamom powder.
Turn off the heat and add saffron water. Allow this paneer ki kheer to cool down completely and then keep in in the fridge to chill.
Garnish with slivered pistachio or your favourite dry fruits or nuts and enjoy the chilled kheer.
Recipe Notes & Tips
- Soft paneer is crucial for making this kheer, either use homemade paneer(which is the best). If you are using readymade paneer, use a brand that makes very creamy and soft paneer.
- If you want to make kheer without condensed milk you can add any leftover crumbled mawa sweets like burfi, khoya or pedha.
- Milk – For making the best homemade sweets and desserts with milk, always use full-fat milk for a creamy and rich taste.
More Kheer Recipes
Here are some more Unique Kheer Recipes, which You can make during festivals –
Ingredients
- 2 cups milk full fat whole . 500 ml
- 100 g condensed milk
- ½ cup paneer paneer / cottage cheese crumbled , 50 gms of chenna or
- 8 - 10 strands saffron
- 1 tablespoon sugar
- 3 to 4 cardamoms green
- 3 tablespoons nuts Mixed (cashew nut,almond,walnut) chopped
Instructions
- Take milk in a thick bottomed pan and bring it to a boil on slow heat.
- When the milk starts to a boil, lower the heat to slowest and cook it till it starts to thicken up.
- Crumble the paneer and keep aside
- Now to the thick milk add condensed milk and one tablespoon of sugar.
- Add crumbled paneer at this stage and cook it for 4-5 minutes over slow heat. Keep stirring to prevent the milk from burning at bottom.
- Finally add pounded cardamom and baby rasgulla and switch of the heat.
- Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in fridge and serve it garnished with saffron strands and chopped nuts.
Absolutely love this, the pictures are droolworthy as always! I love how you call them baby rasgullas 😀
Thank you Trishnanta 🙂 I could not think of any other name so like baby tomatoes these became baby rasgulla 😀