on Oct 24, 2024 You can make many variations of kheer. Here are some of my favorites: – Sevaiyan Kheer, Carrot Kheer, Badam Kheer, Makhana Kheer, Sabudana Kheer, and Thandai Kheer. I have a milk subscription at home. Some days, we are out of it by evening, and sometimes, there is a lot of leftover. I usually use the leftover milk to make fresh paneer at home, which I use to make curries or sandwiches, but today, I wanted to make something different. I had posted this paneer kheer recipe here several years ago and remembered that everyone at home loved it at that time. So, I decided to make it again. To optimize my efforts, I also shot the video and updated this post with new pictures and descriptions. So go ahead and follow the easy instructions and make this dessert at home.
About Paneer Kheer
Paneer kheer is basically a milk pudding and as its name goes, one of the main ingredients here is Paneer which is also known as Indian cottage cheese.
If you like the popular Indian dessert rasmalai, you will find this dessert very similar in texture and taste. Rasmalai has shaped pieces of soft chenna (fresh paneer) soaked in flavored milk and here we make it with crumbled paneer.
I make this paneer ki kheer recipe for festivals, get-togethers, or special occasions. You can also eat it during vrat (Hindu fasting), so you can make it for Navratri, Ekadashi, or Shivrati vrat.
A little bit of Lime Juice is required to curdle the milk to make paneer. You can also use white vinegar instead.
Saffron adds a nice hint of yellow along with flavor.
White Sugar – Adjust it as per your taste.
Cardamom Powder adds a beautiful aroma and taste.
You can add a few drops of rose water to the ready paneer kheer to elevate its taste.
Now to curdle the milk, add 2 teaspoon of lime juice to the pan and stir to combine. If it doesn’t, curdle with this then add some more lime juice and mix it well, it should curdle.
Now keep a large mesh strainer over a large bowl and transfer the curdled milk into the strainer. The whey will drain down and you will be left with chenna (paneer) in the strainer.
Neha’s Tip – I always save whey that is left behind, as it has many nutritional benefits. I sometimes add black salt to it and drink it as it is or use it to make curries or knead my flour.
Rinse the fresh paneer just prepared with water to remove the excess lime flavor from it. Keep the strainer over a bowl and keep it on the counter for about 30 minutes to remove all the excess water from the chenna.
Cook the milk for 25-30 minutes until it is reduced to almost half. Continue to stir frequently while cooking.
Add ¼ cup white sugar and ½ teaspoon cardamom powder and cook for 2-3 minutes. Check for sugar and add more if required.
Gond Ke Laddu
Gulab Jamun
Basundi
Gajar Halwa (Carrot Halwa)
