Jump to Recipe Jump to Video Print Recipe

Paneer payasam recipe | Paneer kheer | Payasam recipe is easy, rich and tasty paneer-based caramel payasam. Perfect make-ahead dessert for dinner parties.

Jump to:

IS ghee REQUIRED WHILE MAKING CARAMEL?

Caramel can be made without ghee and it tastes good too. For a beginner, caramel might be challenging as there is a high chance of caramel turning bitter or crystallizing. inspired me from Tirunelveli halwa I started Adding ghee while preparing caramel and it works like a magic. Caramel prepared in this way will never go wrong 😊

CAN I USE JAGGERY OR OTHER TYPES OF SUGAR INSTEAD OF WHITE SUGAR?

You can use brown sugar and make butterscotch paneer kheer and It tastes equally delicious. For a healthy Payasam, you can use jaggery like my caramel makhana but tastes slightly different.

DO I NEED THIS MUCH AMOUNT OF SUGAR FOR Paneer CARAMEL KHEER?

Having a sweettooth I liked it but adjust the milk and sugar according to your preference. The color of the payasam depends on the caramel

CAN I USE ROOM TEMPERATURE MILK FOR CPAYASAM kheer with paneer?

It is preferred to use hot milk while making payasam. Always add the hot milk immediately after making a caramel.

Soft grated paneer

Using the right paneer results in the best Paneer payasam. Always use soft paneer. If the store-bought paneer is hard, soak it in water; wipe the water then grate. Always use grated or crumbled paneer, avoid big pieces of paneer.

For the Paneer payasam video recipe in English

For the Paneer payasam video recipe in Tamil

INDIAN SWEET RECIPES IN TMF

MILK-BASED RECIPES IN TMF

Paneer payasam

Rich and tasty Paneer payasam

No ratings yet

Print Pin Comment

Ingredients

3/4 cup grated paneer soft
1/2 cup sugar
3 cups milk
Chopped pistachios and chopped almonds
1/8 tsp Cardamom powder
Pinch of salt
1 tbsp ghee

Instructions

In a heavy-bottomed pan add ghee and heat in medium flame
When ghee melts add sugar and cook on medium flame, keep mixing continuously
Sugar starts to melt and change to a pale color
Keep mixing, and simmer the flame to low
Sugar melts down completely and sugar syrup changes color (like pale jaggery syrup), that is the caramel
Turn down to lowest flame and add hot milk carefully (watch out for splattering)
Milk will raise and become frothy
Turn to medium flame ; mix well and cook for 10 minutes
Payasam boils well; mix well between
Sprinkle cardamom powder and salt; mix well and boil for 5 minutes
Add paneer and Boil the Payasam for 2-3 minutes, keep mixing once in a while
Finally, sprinkle roasted Pistachio and almonds, mix well and switch off

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Adjust the milk according to your preferred payasam texture
Avoid burning the caramel as it will make the payasam bitter
Cook the caramel at low flame
Always use hot milk. avoid cold milk
Adjust the sugar according to your taste. the color of the payasam depends on the amount of sugar
Instead of sugar, Jaggery can use for caramel refer caramel Phool makhana
always use soft paneer
Use grated or crumbled paneer. avoid paneer cut into pieces