Paneer ki kheer Recipe

A pudding made with paneer (cottage cheese) and is perfect for fast days when you’re refraining from grains or for celebrating special occasions

I made this recently and I realised how this bowl of paneer kheer gives a very warm and fuzzy feeling in my heart.

Speaking about warm feelings, let me write about what I currently feel about my parents these days. This includes Nitesh’s parents.

The other day I was speaking to my father. I told him about an eye infection that has been bothering me for few days. I consulted the doctor but I did not start my medication. As soon as my father heard this, he said next time call me only when you have started your medication. The first thing I’ll ask is if you took your medicine or I’ll hang up the phone. He mentioned this in such a ‘matter of fact’ way that I had tears in my eyes.

After I hung up, I started to think why did I have tears. Baba has shown me the same concern earlier but I never felt this way. After some thinking, I realised it could be because of the conundrum I’m facing for the last few months. And that is, how to view or treat my parents. Should I continue remaining their small kid forever or should I take over as the care-giver.

My dada (father’s brother)’s death last year came as a shock in more than one way. It hit me that my parents are old now and they can’t be expected to do the same things that they did few years ago. Somehow that jolt was enough to change the way I approached a lot of issues with them. Earlier I would argue with them endlessly for any conflict in opinion. Now I try to give in to most things realising they can’t be expected to bend all the time. They also can’t be the ones caring for us and doing things around our happiness all their lives.

It helps me to remind myself that our roles have reversed and I need to do everything that they did for me when I was a kid. To be taking care of them, to being the more flexible and accommodating person in the relationship and to understand their context and perspective.

Having said that, ever so often, my parents do or say things like this, and remind me who is the bigger person in the relationship.

 Moving on to the recipe:

Course: Dessert

Cuisine: Indian

Cooking time: 60 minutes

Servings: 5-6


For the paneer

  • Milk- 1 litre (whole milk)
  • Lemon juice- 1 tbsp
  • Water – 3 tbsp


  • Paneer-1 cup (crumbled)

For the kheer

  • Milk – 1.5 litre (whole milk)
  • Sugar- 3 tbsp
  • Green elaichi powder- ½ tsp
  • Cornflour- 2 teaspoon (make a paste with 1 tbsp water)
  • Saffron- few strands soaked in warm milk
  • Rose essence- few drops
  • Silver leaves to garnish
  • Almonds and pistachio as required



For making paneer:

  1. Boil the milk in a pan. In a separate cup, add lemon juice to water and dilute it. After the milk comes to a boil, gradually add the diluted lemon juice and stir. Switch off the flame. The paneer will start separating in few minutes. Once all the paneer has separated, sieve the paneer in a muslin cloth and wash the paneer lightly under running water. This is to ensure that lemon juice gets discarded from the paneer. Don’t waste the whey water that comes out of the paneer. Use it for cooking vegetables, dal, or for making dough for Rotis.

For the kheer:

2. Keep milk to boil in a heavy bottom pan or kadhai. When it comes to a boil, add saffron strands and cook on medium flame for 20-25 minutes stirring continuously.

3. Add paneer mixture and cook for another 20-25 minutes.

4. When the milk has reduced significantly, add the corn flour paste.

5. Stir it till it is thick like custard. Mix in the elaichi powder, rose essence and dry fruits. Pour in the serving dish.

6. Cool and keep it in the fridge till serving time. Serve chilled with garnished with silver leaves and chopped almond and pistachios.


Thanks for reading !!