Paneer Kheer Paneer Payasam

Kheer is a popular Indian delicacy that never fails to satisfy our sweet cravings. Just a generous serving of this rich and creamy pudding can instantly lift our spirits and beat those midweek blues. However, if you’re looking to add a twist to your traditional rice kheer, why not try a delightful Paneer (Cottage Cheese) Kheer? This unique recipe can be made in two ways: either prepare fresh paneer from scratch or use store-bought paneer for a quicker version. The paneer kheer recipe (also known as paneer payasam in South India) has a taste that is reminiscent of rasmalai, with delicately soft crumbled paneer in a luscious blend of sweetened and flavored milk. It’s quick to prepare, delicious, and ready in under 30 minutes—making it perfect for festivals, potlucks, and special occasions. If you’re looking to explore more, try other variations like vermicelli kheer, makhana kheer, sabudana kheer, and lauki kheer recipes. If you like paneer, check out more Paneer Recipes

Paneer Tikka Paneer Paratha Paneer Bhurji Paneer Butter Masala Paneer Fingers

Ingredients

Paneer: I used store-bought paneer. You can easily find paneer at nearby Indian grocery stores and mainstream supermarkets like Costco, Safeway, and Whole Foods in the freezer or fridge section. Homemade paneer works best for the recipe. Milk: I used full-fat dairy milk, you can also make it almond milk. Saffron: Optional. Use a pinch of saffron strands to give a nice color and flavor. Sugar: I used refined sugar in this recipe. Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods. Mixed nuts: I used slivered almonds and pistachios.

How to Make Paneer Kheer

First, thoroughly rinse the paneer under water and then grate it using a box grater. Set the grated paneer aside. I used a 200-gram block of paneer for this recipe. If you are using homemade paneer, simply crumble it instead. Heat 1 liter of full-fat milk on medium heat in a heavy-bottomed pan. Once the milk has come to a boil, reduce the heat to low and simmer for about 10 minutes. Keep stirring at regular intervals to prevent the milk in the bottom of the pan from burning. Then add sugar and saffron strands to the pan and stir well until the sugar dissolves. If you don’t want to use saffron, you can also skip it. Continue to cook further for another 3-4 minutes until the kheer thickens slightly. Add the grated paneer (or chenna) and cook for 2-3 minutes. Lastly, stir in the cardamom powder and nuts. Mix well. Take the kheer off the stove. It will thicken further as it cools down. Serve paneer kheer warm or chilled.

Storage Suggestions

Store the paneer payasam in an airtight container and place it in the refrigerator. You can enjoy the kheer for up to 3-4 days. After refrigeration, the kheer may thicken a bit. You can adjust the consistency by adding a little warm milk while reheating.