You will be surprised to know that only 5 – ingredients are required to make this creamy and tasty paneer kheer. Be sure to watch the video!
Estimated reading time: 3 minutes
Paneer Ki Kheer is an Indian dessert widely popular in West Bengal. It is also known as chanar payesh.
It is very similar to popular Indian sweet ras-malai in taste and texture. Both are prepared with chenna (cottage cheese) soaked in saffron and cardamom infused milk.
Since I landed on this paneer recipe , it is a regular affair for any festive occasions or family dinner parties. And everybody absolutely loves it to the core.
Recipe Highlights
- one pot recipe
- gluten free dessert
- only 5 ingredients required
- no condensed milk or mawa
- can be made a day or two in advance
Homemade vs Readymade Paneer
For making paneer kheer you can use either the readymade paneer or the homemade one. Many authentic Bengali Chanar Payesh recipes suggest making paneer from scratch.
The cottage cheese prepared at home has soft, uneven lumps, and tastes absolutely mouth-melting once cooked in the saffron flavoured milk.
Hence, I highly recommend using homemade paneer for this kheer recipe.
My Tried and True Tips
- I prefer using full-fat, organic cow or buffalo milk for making kheer.
- For a delicious tropical flavour, replace regular milk with coconut milk.
- Adjust the sweetness of the kheer according to your taste preferences by adding more or less sugar.
- Keep stirring regularly to prevent the paneer kheer from sticking to the bottom of the pan.
- Paneer Kheer has a liquid-y consistency like ras malai . Hence, do not thicken the kheer too much while cooking.
Watch Paneer Kheer Video
More Indian Kheer Recipes
- Rice Kheer
- Seviyan Kheer
- Lauki Ki Kheer
- Badam Kheer
- Date Apple Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ 1 Cup paneer (cottage cheese)
- ▢ 1 liter full cream milk
- ▢ ⅓ Cup sugar or to taste
- ▢ 1 teaspoon cardamom powder
- ▢ ¼ teaspoon saffron strands
Instructions
- Combine 1 tablespoon of warm milk and saffron strands. Set aside.
- Crumble the paneer using your fingers. Do not make a fine mash of it.
- Heat milk in a heavy bottom saucepan over medium-high heat.
- Add the cardamom powder and allow the milk to simmer until it reduces almost half the original amount.
- Keep on stirring the simmering milk at regular intervals. Collect the cream (malai) from the sides of the pan and add it back to the milk.
- Once the milk has thickened and reduced in quantity, add the sugar and saffron. Stir to mix nicely.
- Now add the grated paneer in the milk and cook for 5 – 10 minutes. Turn off the heat.
- Allow the paneer kheer to cool completely before keeping in the fridge. It is best served chilled.
- Garnish with sliced pistachio and almonds before serving.
- Serve Paneer Kheer chilled.
Recipe Notes:
- Full-fat milk is the best choice for making kheer or any other creamy Indian dessert.
- You can use readymade paneer (cottage cheese) to make the kheer. Make sure it is fresh and soft.
- Crumble the paneer so that it has tiny chunks. Do not grate or mash the paneer.
- Paneer Kheer is best served chilled. Let it sit in the refrigerator for 1 – 2 hours before serving or best overnight.
- You can store the leftover paneer kheer in the refrigerator for 2 – 3 days. No need to reheat it.
- Do not leave paneer kheer at room temperature for more than 2 – 3 hours as it might spoil quickly because of paneer.
Nutrition
We follow a strict NO SPAM Policy
Paneer Kheer Recipe
Equipment
- Heavy Bottom Kadhai
Ingredients
- 1 Cup paneer (cottage cheese)
- 1 liter full cream milk
- ⅓ Cup sugar or to taste
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron strands
Instructions
- Combine 1 tablespoon of warm milk and saffron strands. Set aside.
- Crumble the paneer using your fingers. Do not make a fine mash of it.
- Heat milk in a heavy bottom saucepan over medium-high heat.
- Add the cardamom powder and allow the milk to simmer until it reduces almost half the original amount.
- Keep on stirring the simmering milk at regular intervals. Collect the cream (malai) from the sides of the pan and add it back to the milk.
- Once the milk has thickened and reduced in quantity, add the sugar and saffron. Stir to mix nicely.
- Now add the grated paneer in the milk and cook for 5 – 10 minutes. Turn off the heat.
- Allow the paneer kheer to cool completely before keeping in the fridge. It is best served chilled.
- Garnish with sliced pistachio and almonds before serving.
- Serve Paneer Kheer chilled.
Video
Notes
- Full-fat milk is the best choice for making kheer or any other creamy Indian dessert.
- You can use readymade paneer (cottage cheese) to make the kheer. Make sure it is fresh and soft.
- Crumble the paneer so that it has tiny chunks. Do not grate or mash the paneer.
- Paneer Kheer is best served chilled. Let it sit in the refrigerator for 1 - 2 hours before serving or best overnight.
- You can store the leftover paneer kheer in the refrigerator for 2 - 3 days. No need to reheat it.
- Do not leave paneer kheer at room temperature for more than 2 - 3 hours as it might spoil quickly because of paneer.
Nutrition
Try this nutritious and delicious cabbage salad recipe. Low in carb and high in fiber, it’s a perfect choice for a healthy meal.
Estimated reading time: 5 minutes
- Fresh and Healthy Cabbage Salad
- Ingredients You’ll Need
- How To Make Cabbage Salad
- Serving Suggestion
- Healthy Cabbage Salad Recipe
Fresh and Healthy Cabbage Salad
Whether you’re looking for a light lunch, a crunchy side dish, or a low calorie diet, this cabbage salad is a perfect addition to all of those requirements.
Cabbage is a versatile and nutrient-rich vegetable. It’s low in calories, high in fiber, a good antioxidant, and packed with essential vitamins and minerals, making it an excellent choice for a healthy salad.
With its nutritious ingredients, this cabbage salad is a perfect choice for a healthy and wholesome meal.
Recipe Highlights
- gluten free
- rich in fibre
- vegan salad
- easy and tasty
- zero added sugar
- meal prep friendly
- low in carbohydrate
- requires no cooking
Ingredients You’ll Need
- Cabbage: Two types of cabbage (purple and green) makes this salad colourful and full of nutrition. However, you can make it with only type of cabbage also.
- Vegetables: Carrot, Red Bell Pepper, Onion, Or Cucumber adds lot of crunch and flavour to the salad.
- Herbs: Fresh Coriander or Cilantro, Parsley, Green Onion, Basil, or Fennel taste so good in this cabbage salad. Herbs are a great antioxidant so don’t miss out on them.
- Nuts and Seeds: Roasted Peanuts, Almonds, Walnuts, Pecan Nuts or Pumpkin Seeds, Black or White Sesame Seeds. But if you want to keep it skinny, skip adding high fat nuts.
For the Salad Dressing:
- Apple Cider Vinegar (ACV) is the base for my dressing. It is good for gut and enhances the flavour of the salad beautifully.
- Extra Virgin Olive Oil is a good fat that brings the whole dressing together.
- Dijon Mustard or the regular mustard for that subtle, spicy kick.
- Seasoning: Garlic, Salt, Crushed Pepper, Oregano
Recipe Variations
- Add Protein : For a more filling meal, consider adding grilled chicken, shrimp, or tofu to the salad. These additions provide a good source of protein while keeping the dish light and healthy.
- Nutty Crunch : Add a handful of toasted nuts or seeds, such as almonds, sunflower seeds, or pumpkin seeds, for extra texture and nutrients.
- Fruity Twist : For a touch of sweetness, include fruits like apple slices, orange segments, or dried cranberries. These additions complement the tangy dressing and enhance the salad’s flavor profile.
- Creamy Dressing : If you prefer a creamier dressing, substitute the mustard with Greek yogurt. This variation adds a rich, tangy element to the salad.
How To Make Cabbage Salad
Prepare the Vegetables :
- Start by washing and preparing all the vegetables.
- Shred the green and purple cabbage, ensuring the pieces are thin and uniform for even texture.
- Julienne or grate the carrot, thinly slice the bell peppers and red onion.
- Finely chop the fresh herbs (cilantro and parsley).
Combine the Vegetables :
- In a large salad bowl, combine the shredded green and purple cabbage, carrot, bell peppers, and red onion. Toss the vegetables together until well mixed.
Prepare the Dressing :
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, oregano, and pepper. Adjust the seasoning to taste. The dressing should have a balanced tangy and slightly sweet flavour.
Dress the Salad :
- Pour the dressing over the mixed vegetables in the salad bowl.
- Toss the salad thoroughly, if possible use your hands to gently press the cabbage to ensure it absorbs the dressing.
Add Fresh Herbs and Nuts :
- Sprinkle the chopped herbs, nuts and seeds of choice over the salad.
- For best results, let the cabbage salad chill in the refrigerator for at least 15 -20 minutes before serving. This allows the flavours to meld and the vegetables to absorb the dressing.
- Serve the salad chilled and enjoy its refreshing crunch.
Serving Suggestion
This healthy cabbage salad is a fantastic low calorie coleslaw. Serve it as a side dish with burgers, wraps, steaks, or any other grilled protein.
For a hearty lunch , you can serve it with crispy tofu , or with a bowl of Quinoa Fried Rice. It is very similar to Asian Crispy Noodle Salad but with a fewer calories.
Want to meal prep this salad recipe? Mix and store the prepped vegetables in an airtight container in the refrigerator for up to 2 days. Just dress them last minute.
More Salad Recipes
- Orange Salad
- Avocado Salad
- Herbed Potato Salad
- Cherry Tomato Salad
- Smashed Cucumber Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
Ingredients For Salad
- ▢ 1 small size green cabbage, shredded
- ▢ 1 small size purple cabbage, shredded
- ▢ 1 large size carrot, julienned
- ▢ 1 large size red bell pepper, thinly sliced
- ▢ 1 large size red onion, thinly sliced
- ▢ 1 tablespoon roasted and crushed peanuts
- ▢ 1 tablespoon pumpkin seeds
- ▢ 1 teaspoon black sesame seeds
- ▢ Small handful of cilantro, finely chopped
- ▢ Handful of parsley, chopped
Ingredients For Dressing:
- ▢ 4 tablespoon apple cider vinegar
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 tablespoon Dijon Mustard
- ▢ 1 teaspoon minced garlic
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon crushed black pepper or to taste
Instructions
- Start by washing all the vegetables.
- Shred the green and purple cabbage, ensuring the pieces are thin and uniform for even texture. Julienne or grate the carrot, thinly slice the bell peppers and red onion. Finely chop the fresh herbs (cilantro and parsley).
- In a large salad bowl, combine the shredded green and purple cabbage, carrot, bell peppers, and red onion. Toss the vegetables together until well mixed.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, oregano, and pepper. Adjust the seasoning to taste. The dressing should have a balanced tangy and slightly sweet flavour.
- Pour the dressing over the mixed vegetables in the salad bowl. Toss the salad thoroughly, if possible use your hands to gently press the cabbage to ensure it absorbs the dressing.
- Sprinkle the chopped herbs, nuts and seeds of choice over the salad.
- Serve the cabbage salad chilled and enjoy its refreshing crunch.
Recipe Notes:
- For best results, let the cabbage salad chill in the refrigerator for at least 15 -20 minutes before serving. This allows the flavours to meld and the vegetables to absorb the dressing.
- Storage : Cabbage salad can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly, but the flavours will continue to develop.
Nutrition
We follow a strict NO SPAM Policy
