Authentic Paneer Kheer Recipe – Saffron Cardamom Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Paneer Kheer Recipe – Saffron Cardamom Indian Dessert

Introduction

Oh, Kheer! Is there anything more comforting? This Paneer Kheer is a little slice of heaven – creamy, fragrant, and subtly sweet. It’s a dessert I grew up with, and honestly, it still feels like a special treat every time I make it. I first attempted this recipe on my own during college, and let’s just say it was a learning experience! But after a few tries, I perfected it, and now I’m so excited to share my family’s version with you. It’s easier than you think, and the result is so worth it.

Why You’ll Love This Recipe

This isn’t just any Kheer. The addition of paneer (Indian cottage cheese) gives it a unique, slightly grainy texture that’s incredibly satisfying. The saffron and cardamom elevate the flavor profile to something truly special. Plus, it’s a relatively quick dessert to make, perfect for when you want something sweet without spending hours in the kitchen. It’s a guaranteed crowd-pleaser, trust me!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2.25 cups (530ml) milk
• 0.25 cup (60ml) condensed milk
• 0.75 cup (150g) paneer, grated
• 4-5 saffron strands
• 0.25 tsp cardamom powder
• 5-6 almonds, chopped
• 6-7 pistachios, chopped
• 4-5 cashew nuts, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Milk: Full-fat milk is key here. It gives the Kheer that rich, creamy texture we’re after. You can use whole milk (around 3.25% fat) for the best results.
• Saffron: Don’t skimp on the saffron! Good quality saffron will give you a beautiful color and a lovely aroma. A little goes a long way.
• Paneer: Fresh paneer is always best, if you can get it. It has a softer texture. But store-bought paneer works just fine too – just make sure it’s not too dry. If it is, soak it in warm milk for 10-15 minutes to soften it up before grating.
• Nuts: Feel free to use your favorite nuts! I love the combination of almonds, pistachios, and cashews, but walnuts or pecans would also be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pour the milk into a heavy-bottomed pan. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer. We want to reduce the milk slightly, so keep stirring occasionally to prevent it from sticking. This usually takes about 10-15 minutes.
2. Once the milk has reduced and thickened a bit, it’s time for the condensed milk! Add the condensed milk to the pan and mix well.
3. Now for the magic! Add the saffron (soaked in a tablespoon of warm milk – we’ll talk about soaking saffron later!), cardamom powder, and grated paneer. Stir everything together and cook for another 2-3 minutes, stirring constantly. This helps the paneer blend in and the flavors meld together.
4. Remove the pan from the heat. Garnish with the chopped nuts.
5. Let the Kheer cool to room temperature, then cover and refrigerate for at least 2 hours. This allows the flavors to develop and the Kheer to thicken even further.

Expert Tips

• Stirring is your friend! Seriously, don’t skip the stirring. It prevents the Kheer from sticking and burning.
• Patience is a virtue. Reducing the milk takes time, but it’s worth it for the creamy texture.
• Don’t overcook. Overcooking can make the paneer rubbery.

Variations

• Rose Water: My aunt always adds a teaspoon of rose water for a floral aroma. It’s lovely!
• Elaichi (Green Cardamom): If you have whole green cardamom pods, lightly crush them and add them while simmering the milk for a more intense flavor. Remember to remove them before serving.
• Chocolate Kheer: For the chocolate lovers, add 2 tablespoons of cocoa powder along with the condensed milk.

Vegan Adaptation (Using plant-based milk and paneer alternatives)

Want to make this vegan? No problem! Substitute the dairy milk with almond milk, soy milk, or cashew milk. For the paneer, you can use a vegan paneer alternative made from tofu or cashews. The flavor will be slightly different, but still delicious!

Gluten-Free (Naturally gluten-free)

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Spice Level (Mild – adjusting cardamom)

This recipe is very mild. If you like a stronger cardamom flavor, feel free to add a little more – maybe up to ¼ teaspoon.

Festival Adaptations (Holi, Diwali, Eid)

Paneer Kheer is a popular dessert for festivals like Holi, Diwali, and Eid. It’s a symbol of sweetness and prosperity. During Diwali, I often add a tiny bit of edible silver leaf (varak) for extra festivity.

Serving Suggestions

Serve the Paneer Kheer chilled in small bowls or glasses. A sprinkle of extra chopped nuts on top adds a nice touch. It’s perfect as a dessert after a spicy Indian meal, or as a sweet treat any time of day.

Storage Instructions

Store leftover Paneer Kheer in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon refrigeration, so you can add a splash of milk to loosen it up before serving.

FAQs

What type of paneer works best in Kheer?

Fresh, soft paneer is ideal, but store-bought paneer works well too. Just make sure to soften it in warm milk if it’s dry.

Can I make Paneer Kheer ahead of time?

Absolutely! In fact, it tastes even better the next day after the flavors have had a chance to meld.

How do I prevent the Kheer from sticking to the bottom of the pan?

Use a heavy-bottomed pan and stir frequently, especially while the milk is reducing.

What is the best way to soak saffron for maximum flavor and color?

Soak the saffron strands in 1-2 tablespoons of warm (not hot!) milk for at least 30 minutes. This helps release the color and flavor.

Can I use cardamom pods instead of cardamom powder?

Yes, you can! Lightly crush 2-3 green cardamom pods and add them to the milk while it’s simmering. Remember to remove them before serving.