Shahi Paneer Kheer is a royal Indian milk dessert made with fresh homemade paneer , condensed milk and cardamom. Perfect for special occasions and Indian festivals.
If you’re looking to indulge in a dessert that’s elegant, paneer kheer might just become your new favourite.
A twist on traditional rice kheer , this version swaps out the rice for soft crumbled paneer (chhena), creating a luxuriously rich and creamy texture.
Whether you’re preparing for a festive celebration or special occasion, shahi kheer is a beautiful dessert that’s surprisingly easy to make.
The taste is a blend of rich rabdi and delicate rasmalai — yet it’s surprisingly simpler to prepare than either.
For a fruity twist, you can easily elevate this by adding mango pulp—transforming it into a vibrant and refreshing mango paneer kheer .
Paneer kheer is also known as paneer payasam in South India.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole milk – I do not recommend using lower fat milk for this recipe – full fat milk will provide the thick creamy texture this recipe needs.
Cream – I add single cream to give an even creamier texture to the kheer.
Paneer – I make my own paneer using whole milk and use the chhena before the paneer has time to set. You can of course use shop bought paneer and grate it for this recipe.
Condensed milk – I prefer condensed milk compared with sugar for this recipe as condensed milk thickens the kheer faster.
Cardamom powder – an essential flavour in Indian sweets.
Saffron strands – optional but saffron lends a rich flavour and colours the milk cream.
Decorating – mixed nuts such as slivers of almonds and pistachios and rose petals
Recipe Notes & Tips
- Use a heavy bottomed pan to prevent the milk from burning and sticking to the bottom of the pan.
- Skip the cream if you have very thick whole milk. Whole milk in the UK is 3.7% fat so I like to add more cream.
- If you do not have condensed milk, use white sugar instead. Note that you will have to cook the kheer for longer to thicken.
- Serve chilled for Diwali, Navratri, Holi, Raksha Bandhan or Eid.
Storage
As this is a milk based recipe, it needs to be stored correctly. As soon as the paneer kheer cools to room temperature, store in an airtight container and keep refrigerated. It will keep well in the fridge for up to 3 days.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Shahi Paneer Kheer
Equipment
- pan
Ingredients
- 1 ½ cup whole milk
- ½ cup cream
- ½ cup paneer
- ¾ cup condensed milk
- 1 teaspoon cardamom powder
- ½ teaspoon saffron
- 2 tablespoon nuts slivered
- edible silver/gold leaf varq (optional)
- rose petals optional
Instructions
- Pour in milk into a heavy bottomed pan.
- Bring it to a gentle boil then reduce to a simmer for 10 minutes.
- Now add crumbled paneer and cook the kheer for another 7-8 minutes or until thickened.
- Then add condensed milk, and simmer kheer for 3-4 minutes.
- Add the cream and simmer for another 4-5 minutes.
- Stir in cardamom powder and saffron threads.
- Turn off the heat, remove the pan from the stove.
- Let it cool completely and chill about an hour in the refrigerator.
- Serve chilled in bowls and decorate with the nuts, rose petals and varq.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Shahi Paneer Kheer
Equipment
- pan
Ingredients
- 1 ½ cup whole milk
- ½ cup cream
- ½ cup paneer
- ¾ cup condensed milk
- 1 teaspoon cardamom powder
- ½ teaspoon saffron
- 2 tablespoon nuts slivered
- edible silver/gold leaf varq (optional)
- rose petals optional
Instructions
- Pour in milk into a heavy bottomed pan.
- Bring it to a gentle boil then reduce to a simmer for 10 minutes.
- Now add crumbled paneer and cook the kheer for another 7-8 minutes or until thickened.
- Then add condensed milk, and simmer kheer for 3-4 minutes.
- Add the cream and simmer for another 4-5 minutes.
- Stir in cardamom powder and saffron threads.
- Turn off the heat, remove the pan from the stove.
- Let it cool completely and chill about an hour in the refrigerator.
- Serve chilled in bowls and decorate with the nuts, rose petals and varq.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Try this delightful Mango Paneer Kheer for your next dinner party. It’s a rich creamy Indian dessert made with Indian mango pulp, paneer and milk.
Longer days, trees in blossom and warmer weathers are all signs that beautiful spring is here. And of course, spring to me means the arrival of the most aromatic Indian mangoes!
What better way to celebrate the vibrancy and flavour of the Indian mango than adding its pulp to rich and creamy desserts like mango rice kheer , mango shrikhand and mango rasmalai .
Paneer kheer is made using thickened milk and delicate homemade paneer that is transformed into a rich pudding by adding sugar, aromatic saffron and nuts.
The mangoes, saffron, nuts and thickened creamy milk blends wonderfully to create a sweet and soothing harmony between the flavours!
Serve mango paneer kheer along with other Indian desserts for dinner parties at festivals such as Diwali, Holi, Ramadan and Rakshabandhan.
It can also be a beautiful part of your Diwali menu .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer – grated or crumbled. I have used homemade paneer for this recipe.
Milk – You will need whole milk for richness.
Cream – I use single cream to add extra thickness to the milk.
Condensed milk – I use condensed milk to save time as sugar alone will release moisture and make the kheer runny. You can of course use sugar and cook the kheer longer.
Mango pulp – Use fresh homemade mango pulp where possible for the best colour and flavour. Of course, mango pulp from a tin works too.
Saffron threads
Nuts – I use chopped almonds and pistachios.
Cardamom powder
Optional – Mango pieces or pulp, rose petals and silver edible foil for decoration.
Storage
This kheer is essentially a milk product so will need proper storage. As soon as the kheer comes to room temperature, store in a clean container that is free of odours and place in the fridge. Keep refrigerated for up to 3 days.
Cover the top of the kheer with clingfilm to prevent a milk film setting.
You can prepare the paneer kheer in advance, keep refrigerated and add the mango pulp just before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Paneer Kheer
Equipment
- pan
- Spatula
Ingredients
- 3 cup whole milk
- 1 cup paneer
- 1 cup cream
- 1 cup condensed milk
- 3 cup mango pulp
- 1 teaspoon cardamom powder
- 8-10 strands saffron
- 3 tablespoon nuts
Instructions
- In a heavy bottom pan add milk.
- Bring it to a boil on medium heat then reduce to a simmer for 10 minutes.
- Now add grated paneer and cook the kheer for another 7-8 minutes or until it thickens.
- Pour in condensed milk, mix well and cook further 8-10 minutes.
- Add cream and simmer for another 3-4 minutes. Keep stirring all the time.
- Add cardamom powder and saffron threads and cook for a further minute or so.
- Remove the pan from the stovetop.
- Let it cool completely and chill about an hour in the refrigerator.
- Once chilled add mango pulp and mix well.
- Once again chill for at least 2 hours.
- When ready to serve, take out in a serving bowl and garnish with the mango pieces or pulp, nuts slivers and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in may 2016.
