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Paneer Kheer

Print version of Paneer Kheer

Paneer Kheer ~ Indian Sweets

paneer kheer
Paneer Kheer

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 recipes
Paneer Payesh

Paneer Kheer Recipe

Prep time: 15 min
Cook time: 45 min
Yield: 4
Main Ingredients: milk sugar

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Remove the chenna onto a wide plate and crumble it lightly. Keep aside.
  4. Toast the nuts and raisins in ghee till brown. Keep aside.
  5. 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.
  6. Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while.
  7. Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.
  8. 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.
  9. Garnish with toasted nuts and serve chilled or at room temperature.

Tips

  • 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.

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By • Dec 12th, 2012 • Category: All Recipes, Bengali Food Recipes, Eggless Dessert Recipes, Festival Foods, Indian Festivals, Indian Milk Recipes, Indian Paneer Recipes, Indian Sweets Recipes, Sweet Dessert Recipes

  • Praveena Tirumala

    Hi Sailu… Do we need freshly prepared paneer for this Recipe or can we use paneer from market which is usually frozen? and if yes then is it just to crumble the paneer or should we grate the same.

    • http://sailusfood.com/ Sailu | Indian Food

      I have mentioned above that we need freshly prepared paneer and not the frozen one. It has to have a soft crumble. I wouldn’t advise using frozen paneer for this kheer.

  • Priya

    Why do you need chenna?where are we using it? is Chenna or Chenna dal?

    • http://sailusfood.com/ Sailu | Indian Food

      Once you throw away the whey (clear liquid) after the milk curdles, the remaining soft on touch crumbled mixture/residue is called chenna. When the chenna is set to harden, its called paneer There is no channa dal (Bengal gram) used here.

  • Carl1001

    Fantastic recipies , kids like it too ..

    Keep up the good work.

    Thanks