Mamta's Kitchen

Paneer Milk Pudding - 2

Paneer ki Kheer (Payesh)

Reeta Kumar

This milk pudding comes from Bengal region of India. Serves 4-6


  • 1 litre milk for making Paneer*

  • Juice of 1 lemon

  • 1 litre milk for milk pudding

  • Sugar to taste, approximately half a cup

  • A few strands of Saffron

  • 1 tsp. illaichi (green cardamom) powder

  • 7-8 blanched almonds, chopped

  • 5-6 green pistachios, blanched and chopped

  • *If you don’t want to make your own paneer, you can use 200 gm. ready-made paneer, grated. However, fresh tastes best.


  1. Boil 1 litre of milk in a pan. Once the milk comes to boil, add lemon juice, a little bit at a time, until milk curdles. Don’t add lemon juice until milk has come to boil, or it may not curdle quickly.

  2. Once the cheese and whey separate, turn the heat off. Strain it through an old handkerchief or muslin, placed over a colander or large sieve. Discard water. The solid that is left is paneer.

  3. Wash the paneer with cold water, to get rid of lemon juice. Break paneer up with a fork and keep aside in a bowl.

  4. Bring second litre of milk to boil in a heavy bottomed pan. Simmer until reduced to half. Stir frequently to stop it from ‘catching’.

  5. Now add paneer to the simmering milk. Bring to boil again and simmer for 10-15 minutes.

  6. Add almonds, saffron, cardamom powder.

  7. Add and adjust sugar.

  8. Serve chilled.


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