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Paneer Payasam Recipe

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Adjust Servings:
1 tsp - ghee / clarified butter
5 cashew, halved
1 tbsp - raisins
3 cups - milk full cream
1/4 cup - sugar
1/2 cup - cottage cheese / paneer, crumbled
1/4 tsp - cardamom powder / elachi powder

Nutritional information

650 kcal
64.16 g
35.28 g
28.63 g
735 mg
101 mg

Paneer Payasam Recipe

    • 30 mins
    • Serves 4
    • Easy



    If you have sudden guests or a very little time to prepare a sweet for a special occasion, paneer payasam is one of the safest bets. Paneer or cottage cheese is readily available at stores if you don’t have time to prepare from scratch. This payasam makes for a rich and delicious dessert

    Milk in any form retains it’s nutritious as long as it doesn’t have added preservatives. It is one of the easiest desserts and also tastes more or less like basundi, another famous sweet from Andhra Pradesh.

    Health Benefits

    Milk is rich in protein. It strengthens bones and teeth, maintains blood sugar levels, and good for a healthy heart. It also improves digestion, a rich source of folate, helps in weight loss.

    If ghee is consumed within an ideal range, it is, in fact, very healthy. Pure ghee only contains fatty acids which are a short chain. A healthy person can have three teaspoons (15g / 1 tablespoon) of ghee per day to get all the benefits.

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    How to make Paneer Payasam Recipe

    • Heat ghee in a large wok (kadhai) and roast cashews and raisins until cashews turn golden brown.
    • Add 3 cups milk and stir well.
    • Bring the milk to boil. Keep the flame on medium and stir occasionally.
    • Cook for 5 minutes or till the milk slightly thickens.
    • Add ¼ cup sugar and ½ cup crushed paneer. Mix well.
    • Boil for 3 minutes or until the paneer is cooked well.
    • Add ¼ tsp cardamom powder and stir well.
    • Garnish with dry fruits.
    • Serve paneer kheer hot or cold.


    • Paneer being used in salads scrambled or cut in small cubes, as a rich protein source, especially for vegetarians.
    • Cottage cheese is the fresh, drained curds of slightly soured, low fat pasteurized milk. When the curds are drained, the cheese is called cottage cheese; allow the curds to drain longer, and it is called pot cheese. Press the remaining moisture out, so it becomes drier and crumbly, and it is called farmer's cheese.
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