Chenna / Paneer Kheer | How to make Chenna / Paneer Kheer

By Akum Raj Jamir  |  5th Oct 2016  |  
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  • Chenna / Paneer Kheer, How to make Chenna / Paneer Kheer
Chenna / Paneer Kheerby Akum Raj Jamir
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About Chenna / Paneer Kheer Recipe

Chenna/Paneer Kheer is an easy and quick dessert for festive season.

The delicious and mouthwatering Chenna / Paneer Kheer is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chenna / Paneer Kheer is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chenna / Paneer Kheer. Akum Raj Jamir shared Chenna / Paneer Kheer recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Chenna / Paneer Kheer. Try this delicious Chenna / Paneer Kheer recipe at home and surprise your family and friends. You can connect with the Akum Raj Jamir of Chenna / Paneer Kheer by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chenna / Paneer Kheer can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chenna / Paneer Kheer with other users

Chenna / Paneer Kheer

Ingredients to make Chenna / Paneer Kheer

  • For Chenna:
  • Milk 1/2 litre
  • curd 3-4 tsp
  • For Condensed Milk:
  • Milk 1/2 litre
  • sugar 6-7 tsp
  • cardamom 3 pods
  • Nuts - few chopped cashewnuts, almonds and pistachios
  • Few saffron strands

How to make Chenna / Paneer Kheer

  1. In a pan bring ½ litre milk to a boil.
  2. Once it starts boiling pour the curd on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  3. Once the milk is curdled, strain it and collect the chenna and pour cold water over the chenna/cheese to prevent from further cooking.
  4. Now filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely.
  5. Squeeze it and drain off the water. Your chenna is ready. Crumble it and keep aside.
  6. Now in a pan bring ½ litre milk to a boil and continue to boil till it reduces to half of it.
  7. Add sugar and let the sugar dissolve. Add the chopped nuts reserving some for garnish, saffron strands and crushed cardomom pods and simmer for 2 mins.
  8. Add the crumbled chenna, simmer for 2 min on a low flame stirring it continously.
  9. Take off the heat, let it cool down and serve or refrigerate it and serve chilled.
  10. Garnish with chopped nuts and few saffron strands before serving (optional).

My Tip:

You can use 2 tsp of lemon juice or vinegar to curdle the milk while making chenna instead of using curd. But curd is the best.

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