This creamy Indian payasam combines soft paneer, milk, cardamom and nuts for a rich, comforting dessert. With Zeroh replacing regular sugar, you still get the sweetness without adding traditional sugar to the recipe.
Paneer contributes protein and fat, while milk adds additional protein and calcium. The combination of protein and fat also makes paneer kheer more filling than a preparation made mainly from milk and sugar.
The nuts contribute vitamin E, magnesium and unsaturated fats, while saffron and cardamom add flavour without needing a large amount of extra ingredients.
Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Servings: 4
Ingredients
200 g paneer, crumbled or grated
750 ml full-fat milk
4–5 tbsp Zeroh, or to taste
1 tbsp ghee
½ tsp cardamom powder
8–10 almonds, finely chopped
8–10 cashews, chopped
1 tbsp pistachios, chopped
1 tbsp raisins
A few strands of saffron
2 tbsp warm milk for soaking saffron
Method
Prepare the paneer
Crumble the paneer finely using your fingers or grate it for a smoother kheer. If the paneer is very firm, knead it lightly so there are no large lumps.
Reduce the milk
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil. Lower the heat and simmer for 15–20 minutes, stirring frequently so the milk does not stick to the bottom.
Let the milk reduce slightly and become creamier. You don't need to reduce it excessively because the paneer will thicken the kheer further.
Add the paneer
Add the crumbled paneer to the reduced milk and mix well. Cook on low heat for another 5–7 minutes, stirring gently.
Avoid boiling the mixture aggressively after adding paneer, as this can make the paneer firmer and give the kheer a grainy texture.
Add the sweetness
Add Zeroh and mix well. Cook for another 2–3 minutes.
Add the saffron soaked in warm milk, cardamom powder and half of the chopped nuts.
Finish with ghee and nuts
Heat 1 tbsp ghee in a small pan. Lightly fry the cashews, almonds and raisins until fragrant. Add them to the kheer and mix.
Turn off the heat and let the kheer rest for a few minutes before serving.
You can serve paneer kheer warm, at room temperature or chilled. As it cools, it will naturally become thicker.
Recipe Tips
- Use fresh, soft paneer for the smoothest texture.
- Grated paneer gives a finer, more uniform kheer, while crumbled paneer gives it a more textured payasam-style finish.
- Keep the heat low after adding paneer to prevent it from becoming chewy.
- Don't add Zeroh too early while aggressively reducing the milk. Add it after the milk has reduced for better control over the final sweetness.
- For a richer festive version, add a little extra saffron and pistachios.
- If serving chilled, keep the kheer slightly thinner while cooking because it will thicken as it cools.
A spoonful of creamy paneer, a little cardamom, a little crunch from the nuts, basically, proof that kheer didn't need rice to steal the show.
