How To Make Easy Yummylicious Paneer KheerPin

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How To Make Easy Yummylicious Paneer Kheer

One more fast sweet dish for kheer, this paneer kheer recipe is perfect for Navratri, Dussehra, and Diwali. This is a super quick and easy-to-make kheer that can be served either warm or cold.

If you have to prepare sweets for the guests in a hurry. Paneer kheer is one such dish that can be prepared in less than 25 minutes and needs only paneer and milk, as well as some dry fruits.

The cardamom, saffron, and rose water have been added to the paneer kheer. Cardamom powder is a requirement. The kheer has a lovely rosy fragrance thanks to the presence of rosewater. It’s great to add it, but if you don’t have it on hand, don’t worry about it.

You may also add your favorite dried fruits to the mix. When preparing this kheer, use only fresh milk. The recipe tastes somewhat like Rasmalai with soft succulent crumbled paneer in flavored & sweetened milk.

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How To Make Easy Yummylicious Paneer Kheer

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    How To Make Easy Yummylicious Paneer Kheer

    How To Make Easy Yummylicious Paneer KheerPin
    How To Make Easy Yummylicious Paneer Kheer

    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins

    Cuisine: Indian
    Course: Sweets
    Yield: 3 servings
    Author: Ranjeeta Nath Ghai

    Ingredients

    • 3 cups full-fat whole milk or 750 ml
    • ½ cup (50 grams) crumbled chenna or grated paneer (cottage cheese)
    • 5-6 tbsp sugar or as required
    • 3-4 green cardamoms finely powdered in a mortar-pestle
    • 12-15 unsalted almonds finely chopped
    • 12-15 unsalted pistachios finely chopped
    • 12-15 unsalted cashews finely chopped
    • 5-6 strands of saffron finely (optional)
    • 1-1½ tsp rose water/one drop of rose essence (optional)

    Cooking Instructions

    1. In a wide-bottomed pan or saucepan, heat milk on a low to medium flame.
    2. Bring milk to a boil. Crumble the paneer and set aside while the milk heats up. In a mortar and pestle, crush the cardamom seeds to a fine powder and chop the dry fruits.
    3. The moment milk starts boiling, turn down the heat and simmer for a few minutes until it becomes thicker. Stir in the cardamom and pepper to taste. Simmer over medium heat, stirring occasionally until thickened. Add sugar and continue to cook for 5 minutes more.
    4. Stir and then add chopped dry fruits (almonds, pistachios, cashews), cardamom powder, and saffron. Simmer for 1 or 2 minutes.
    5. Add crumbled paneer. Paneer can also be grated and added. Since I was using fresh chenna, I crushed it. If you’re adding refrigerated or frozen paneer, grate it instead of crumbling it if necessary. If the paneer is too dry, soak it in warm water before crumbling or grating it.
    6. Simmer for 2 minutes on low heat, stirring occasionally, till the crumbled paneer is cooked. Then add rose water and mix.
    7. Serve the yummy paneer kheer hot, warm, or chilled. Pooris go well with the kheer; it’s also delicious plain. When serving, garnish it with a few strands of saffron or chopped dry fruits or rose petals.

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      Quick Overview

      Recipe Name: How To Make Easy Yummilicious Paneer Kheer

      Author: Ranjeeta Nath Ghai

      Description: If you have to prepare sweets for the guests in a hurry. Paneer kheer is one such dish that can be prepared in less than 25 minutes and needs only paneer and milk, as well as some dry fruits.

      Preperation time: 5M

      Cook Time: 20M

      Total Time: 25M

      Type: dessert

      Recipe Yield: 3 servings

      Recipe Ingredients: 3 cups full-fat whole milk or 750 ml, ½ cup (50 grams) crumbled chenna or grated paneer (cottage cheese), 5-6 tbsp sugar or as required, 3-4 green cardamoms finely powdered in a mortar-pestle, 12-15 unsalted almonds finely chopped, 12-15 unsalted pistachios finely chopped, 12-15 unsalted cashews finely chopped, 5-6 strands of saffron finely (optional), 1-1½ tsp rose water/one drop of rose essence (optional)

      Recipe Instructions: In a wide-bottomed pan or saucepan, heat milk on a low to medium flame. Bring milk to a boil. Crumble the paneer and set aside while the milk heats up. In a mortar and pestle, crush the cardamom seeds to a fine powder and chop the dry fruits. The moment milk starts boiling, turn down the heat and simmer for a few minutes until it becomes thicker. Stir in the cardamom and pepper to taste. Simmer over medium heat, stirring occasionally until thickened. Add sugar and continue to cook for 5 minutes more. Stir and then add chopped dry fruits (almonds, pistachios, cashews), cardamom powder, and saffron. Simmer for 1 or 2 minutes. Add crumbled paneer. Paneer can also be grated and added. Since I was using fresh chenna, I crushed it. If you’re adding refrigerated or frozen paneer, grate it instead of crumbling it if necessary. If the paneer is too dry, soak it in warm water before crumbling or grating it. Simmer for 2 minutes on low heat, stirring occasionally, till the crumbled paneer is cooked. Then add rose water and mix. Serve the yummy paneer kheer hot, warm, or chilled. Pooris go well with the kheer; it’s also delicious plain. When serving, garnish it with a few strands of saffron or chopped dry fruits or rose petals.

      Recipe Cuisine: Indian

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