How to Cook Paneer Kheer?

Kheer is one of the most popular sweet Indian dishes that is prepared by boiling rice with sugar and milk. Flavourings are done to its taste by adding almonds, cardamom, pistachios, raisins, cashew nuts and saffron.

 Paneer Kheer is a type of kheer which takes only 30 minutes to prepare. It is a sweet dish that is easy and jiffy-made dish. It is served as dessert to guests, family members and on occasions like Diwali, Navratri and Dussehra. The most important ingredients are milk, dry fruits and paneer.

Paneer Kheer is flavoured with saffron, rose water and cardamom powder. The most important flavouring is cardamom powder. If you do not have saffron strands and rose water there is nothing to worry. You can skip it.  Dry fruits can be added as per your preference.

The dish is as tasty as rasmalai. Soft crumbled succulent paneer is present in sweetened and flavoured milk. Gulab jamun with khoya and paneer barfi are other sweets that are paneer based. Chill, warm or hot paneer kheer is served but chilled kheer is mostly preferred.


Paneer is added to increase and boost content of protein. Cornflakes are added to make it creamier and thick. Nuts are added for their protein content. Lovely texture is brought about.

Paneer Payasam or Paneer Kheer is that Bengali sweet delicacy which is called Chenna Kheer and is prepared during Durga puja and Navratri. Paneer or chenna is prepared by milk curdling. This dish is “amazingly easy make” dish and a “taste delicious” dish like sandesh and kalakand.  Condensed milk can also be used in place of milk to prepare this dish. This is because the dessert can be conveniently made with this ingredient. Tinned condensed milk is used if you are running out of time, during festivals and get-togethers.

Rasgulla is another popular paneer based traditional sweet relished by people throughout the nation and world-wide too. Fresh paneer should be used to make Paneer Kheer. Sugar should be added according to taste preference. This dish has delightful toppings and different kinds of adornments like raisins and others.


For paneer preparation-

  • 2 litres milk
  • 2 lemons for lemon juice
  • For Kheer-
  • 2 litres milk
  • 1 cup sugar
  • Optional feature-4 tablespoon of condensed milk
  • Half teaspoon cardamom powder
  • 6 strands of saffron, soaked in 2 tablespoon warm milk
  • Fistful of raisins
  • 14 cashew nuts broken into smaller pieces
  • 10 almonds made into slivers
  • 14 crushed lightly pistachios
  • 2 tablespoon ghee


  • Milk is boiled in a bottomed heavy vessel. Add lemon juice after milk boils. Milk will start curdling. There is separation of the whey. Clearance of whey indicates that milk is completely being curled. Quickly add 14 to 20 ice cubes. Switch off the flame. Keep aside for 5 minutes.
  • Whet is strained. Add chenna to a cotton cloth.4 corner of that cloth is gathered, gently twist and rinse with cold water such that the sourness of juice (lemon) is removed. Ends are tied. Hang it a little above. Allow whey for complete drainage from chenna. Keep aside for 20 minutes.
  • Chenna is removed and is kept in a wide platter. Lightly crumble the chenna. Set aside. Raisins and nuts are toasted in ghee until it turns brown. Set aside.
  • For Kheer preparation- Stainless steel container is taken. Boil milk by keeping it in the container. Flame is reduced. Simmering is done till there is half quantity (with respect to original quantity) of milk present. Stir continuously so that it does not get burnt. Add cardamom powder and soaked saffron. Mix them nicely. Sugar is added and simmering is done for a time of 20 minutes. Stir it little by little.
  • Add chenna or paneer which is crumbled and raisins, nuts and stir for 5 minutes. Add the optional feature, condensed milk. Chill it and it is brought to temperature of the room. Kheer thickens on chilling. Add some milk if needed to get thin consistency. Garnishing is done with nuts that are toasted and served chill.