Craving a rich, creamy dessert that’s surprisingly simple to make? Our Easy Paneer Kheer recipe is the one you’ve been searching for! We’ll share the simple secret to transforming basic paneer into a thick, delicious kheer with a perfect rabri-like texture in minutes. This quick Indian sweet is perfect for any festive occasion or sudden craving. From perfectly boiling the milk to adding fragrant nuts and spices, our step-by-step guide makes it foolproof. Ready to make the best homemade Paneer Kheer of your life? Click to unlock the full recipe and the secret trick!
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Ingredients:
- 500 ml of Milk
- 200 g Paneer (grated)
- 1/2 to 1 cup of Sugar (adjust to your taste)
- 1 tsp (Green Cardamom, Nutmeg, Sugar) Powder
- Almonds, cashews, and pistachios (roughly grated or chopped)
- Saffron Strands: a few (optional, for colour and flavour)
Also Read – The Perfect Wheat Kheer
Instructions:
- Heat 1/2 litre of pre-boiled and cooled milk in a pot. Let it come to a good boil. Once boiling, reduce the flame to low.
- Grate 200 grams of paneer using a fine grater. Add the grated paneer to the boiling milk. Increase the flame to medium and cook for 5-7 minutes, stirring occasionally, until the paneer is well incorporated and the mixture thickens.
- Lower the flame to low to prevent the milk from overflowing. Add sugar according to your taste. Stir well to dissolve the sugar. Continue to cook for another 5-7 minutes after adding sugar, stirring continuously as the mixture tends to rise. The kheer will thicken further and reduce by about half.
- Add freshly crushed cardamom and nutmeg powder. Add grated or finely chopped almonds, cashews, and pistachios. Optionally, add a few saffron strands for colour and enhanced flavour.
- Bring the kheer to a final boil after adding all the ingredients. Cook for another 5-7 minutes, stirring occasionally.
- The kheer is ready when it reaches a thick, creamy consistency. It will thicken even more as it cools. You can serve it chilled or warm.
Also Read – Simple, Creamy Kheer Recipe
Secret to the BEST Paneer Kheer Recipe
Discover the secret to the BEST Paneer Kheer recipe! Learn our simple trick to make a quick, creamy, homemade Indian dessert with a rich rabri texture.
Ingredients
- 500 ml of Milk
- 200 g Paneer (grated)
- 1/2 to 1 cup of Sugar (adjust to your taste)
- 1 tsp Green Cardamom, Nutmeg, Sugar Powder
- Almonds, cashews, and pistachios (roughly grated or chopped)
- Saffron Strands: a few (optional, for colour and flavour)
Instructions
- Heat 1/2 litre of pre-boiled and cooled milk in a pot. Let it come to a good boil. Once boiling, reduce the flame to low.
- Grate 200 grams of paneer using a fine grater. Add the grated paneer to the boiling milk. Increase the flame to medium and cook for 5-7 minutes, stirring occasionally, until the paneer is well incorporated and the mixture thickens.
- Lower the flame to low to prevent the milk from overflowing. Add sugar according to your taste. Stir well to dissolve the sugar. Continue to cook for another 5-7 minutes after adding sugar, stirring continuously as the mixture tends to rise. The kheer will thicken further and reduce by about half.
- Add freshly crushed cardamom and nutmeg powder. Add grated or finely chopped almonds, cashews, and pistachios. Optionally, add a few saffron strands for colour and enhanced flavour.
- Bring the kheer to a final boil after adding all the ingredients. Cook for another 5-7 minutes, stirring occasionally.
- The kheer is ready when it reaches a thick, creamy consistency. It will thicken even more as it cools. You can serve it chilled or warm.
