Paneer Kheer is the 7th kheer variety here on Tasted Recipes. Six of them are already published & there’s yet one more to come. Below is the list of all the kheer varieties. Also, enjoy the recipe videos on our official YouTube channel.
- Coconut Kheer
- Rajgira Kheer
- Carrot Kheer
- Poha Kheer
- Sabudana Kheer
- Rice Kheer (with seviyan)
- Shakarkandi Kheer
So let’s start making paneer kheer by collecting all the ingredients first.
The Easiest Way to Make Paneer Kheer
Kheer is the easiest Indian dessert recipe of all time. Immaterial of what type of kheer you are making. There’s just one thing that needs your attention – Boiling the milk. Sounds cliche? Okay, let me explain.
If you leave milk unattended on high flames, it will surely burn. Once you add milk, keep stirring continuously from the beginning itself. Boil till the milk is half. Add all the items one by one & your paneer kheer is ready.
Detailed steps are given below.
Why Boil the Milk till Half?
When you do this, the water content evaporates & there’s thick milk left behind. This way, you get bulky kheer – a standard practice. All those traditional Indian sweets made using milk follows the same process.
Don’t Overboil the Paneer Kheer after Adding Condensed Milk.
The condensed milk has sugar in it. The sugar will start caramelising if you keep boiling the kheer on a high flame. As a result, the colour of your kheer will turn light brown.
Not only this but overboiling will eliminate the remaining water content making your kheer dry. Therefore, keep flames low & monitor continuously.