Paneer Kheer ~ Indian Sweets
Among Indian Sweets that call for Paneer as the main ingredient, my most favorite are Rasgulla and Rasmalai. I do not make traditional sweets on a regular basis at home unless celebrating a festival. I bake cupcakes, cookies and cakes on a regular basis especially during Christmas season for family and friends. This festive season, I decided on making some traditional Indian sweets along with Plum cake and cookies.
I made a batch of fresh paneer to prepare Matar Paneer Masala to go with rotis for dinner. I used half of the fresh paneer to prepare the kheer. To prepare Paneer Kheer, one has to use fresh paneer. Store bought paneer or home made paneer that is not fresh will not work. Sugar can be adjusted to suit your palate. For a creamier texture, I added a little condensed milk. Paneer kheer is delightful topped with any type of adornments, be it raisins, cashew nuts, almond slivers, pistachios or any dry fruit of your choice.
Paneer Kheer Recipe
- To prepare Paneer
- Milk - 1 lt
- Lemon juice - 1 lemon
- For Kheer:
- Milk - 1
- Sugar - 1/2 cup
- Condensed milk - 2 tbsp (optional)
- Cardamom powder - 1/4 tsp
- Saffron - 4-5 strands, soaked in a tbsp of warm milk
- Raisins - fistful
- Cashew nuts - 6-7, break into small pieces
- Almonds - 4-5, make slivers
- Pistachios - 6-7, lightly crushed
- Ghee - 1 tbsp
- Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
- Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 10 mts.
- Remove the chenna onto a wide plate and crumble it lightly. Keep aside.
- Toast the nuts and raisins in ghee till brown. Keep aside.
- To prepare the kheer, take a stainless steel vessel, add milk and bring it to a boil. Reduce flame and simmer till the milk reduces to almost half the quantity. Stir constantly to avoid burning.
- Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while.
- Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.
- Bring to room temperature and chill. The kheer will thicken lightly on chilling. You can add a little milk, if required for a thinner consistency.
- Garnish with toasted nuts and serve chilled or at room temperature.
- If not using condensed milk, you can use rice flour or corn flour as a thickener. Add 1 1/2 tbsps of corn flour or rice flour in 5 tbsps milk and add it to the milk after it reaches half its quantity. Slowly add the rice flour mixture and stir as the milk thickens.
- The authentic Paneer Kheer aka Payesh, calls for kneading the fresh paneer. Small balls like rasgullas are prepared from the kneaded paneer and dropped into the simmering milk.
Among Indian sweets,Paneer Kheer,is an easy to make dessert.After Rasagulla,this simple kheer is a favorite in the realm of Indian Paneer recipes.