Easy Basundi or Paneer Payasam

easy basundi

I came across the recipe for Paneer Kheer/Paneer Payasam in a Tamil Magazine.  The original recipe required for pressure cooking paneer, so I modified it.  It was a hit with my husband the first time itself, in spite of the fact that he is not a big fan of paneer.  The kheer tasted like Basundhi, because of the the grated paneer.  So I modified my recipe again, by increasing the quantity of paneer so that it would have the exact texture of Basundi.  This is my mother-in-law's favorite too, so she asked me to make this for Ugadi.  This time I made another modification, I used Evaporated Milk instead of regular milk.  Wow! It was the best ever. 

1. Evaporated Milk - 2 cans (I used 1 can of whole milk and another can of 2% milk. You can use regular milk also, around 5 cups, whole milk preferably)
2. Paneer - I used 3/4th of a 400 gm pack. (If you want basundhi like texture you need 3/4ths or else change it according to your taste)
3. Sweetened Milk - 1/2 can (or as per your taste)
4. Sugar - couple teaspoons to mix it with the grated paneer.
5. MTR Badam (Almond) Mix - This is optional. (updated: a couple of teaspoons is enough) The original recipe only called for sugar to be mixed with the paneer, I thought mixing the badam mix would give a rich flavor.  If you don't have that in hand you can always use saffron strands and the other regular garnishing and flavoring like cardamom powder, pistachios etc.

basundhi ingredients

1. Grate 200 gm of paneer (half of the pack), add sugar and the Badam powder and mix everything thoroughly.
2. In a heavy bottomed vessel (this one is very important) add both the cans of milk and let it boil.  The color of evaporated milk was so good, I strongly feel that Pal (Milk) Payasam would taste excellent if made with evaporated milk instead of regular milk.
3. Once it starts boiling add half the can of sweetened condensed milk and let it boil.
4. After a couple of minutes add the grated paneer and let it cook together with the milk.  After sometime the paneer would have dissolved, not entirely though.  You can either stop at this stage for paneer kheer or continue to take it to the next level.
5. If you decide to go with basundhi, grate the remaining paneer (depending upon how much you want or the texture you want. I used another 1/4th) directly into the vessel and let it simmer for just 3-5 minutes. Switch off the heat and it will thicken by itself and it will have the exact texture of basundhi and will taste exactly like basundhi.  I had the pistachios and almond mixture I prepared for baklava, so I mixed that one too.  Needless to say it was very very very delicious!

If you decide to make basundi, you can add 3/4ths of the paneer straight away while the condensed milk mixture is boiling. I asked my friend to try this method and she told me that it came out very well. Keep it on the stove for another 3-5 minutes and turn it off. The kheer will start to thicken and you will get the basundi texture.

paneer kheer

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  1. Priya

    Hi Madhuram,
    This is my first visit to your site. Everything looks tempting to give a try. I love basundi and will definitely make it your way soon.

  2. SS

    Popped in to say I tasted Smitha’s Basundi and it was a hit 😎

  3. Madhuram

    Thanks for trying it Smitha and I’m also glad that it came out well.

  4. Smitha

    I tried your basundi recipe and it was a hit in the party today. Kudos to you for the awesome recipe.

  5. Madhuram

    Sure Sia, anytime.

  6. sia

    i guess i’ll come empty stomached when u make this next time 😉

  7. Madhuram

    Thanks Jayashree, Indira, Sushma and Roma for stopping by. I’m very glad that all of you like my recipe.

  8. Roma

    Looks simply delicious!

  9. sushma

    hey luks so tempting with nuts

  10. Indira

    That looks so inviting,and tempting. I’m trying to empty the glass with an imaginary straw. 🙂

  11. Jayashree

    A nice, simple recipe…..looks good.

  12. Madhuram

    Very soon Laksh. Can’t wait to meet you!

    Thanks Sagari, Anjali and Bee. It’s very easy indeed. You can’t miss the color if you use the evaporated milk. If you use regular milk, pressure cook the milk for one whistle and you will get the light pink color.

    Thanks SS. I also have been using condensed milk for pal payasam, but this is the first try with evaporated milk. The light pink color is to die for. If you have not used it definitely try it next weekend.

    Thank you very much Cham, A-kay, Medhaa, Uma, Dee, Divya and Dhivya. It’s such a simple recipe, nothing can go wrong with this. In any case it’s going to be sweet. Who doesn’t love that?

  13. dhivya

    great dessert madhu:))must try

  14. DivyA Vikram

    wow..looks delicious..A great dessert..

  15. Dee

    This looks delicious!! I would love to give it a try!! looks so easy!!

  16. Uma

    basundi looks so refreshing. beautiful picture.

  17. Medhaa

    love anything with paneer and that too a sweet dish, looks so yummy love it

  18. A-kay

    I love Basundi but never make it as it is too much work. Will definitely try this.

  19. SS

    I always use condensed milk for my Paal Payasam and also Therati Paal too

  20. Cham

    Basundi is one of the hardest sweet because of reducing milk ! Ur sweet seems so simple with those conden milk . Simply Superb Madhu! I will try definetly this one soon.

  21. SS

    Cool, the pictures look very refreshing

  22. bee

    this sounds like something i’m willing to try. basundi is too much work.

  23. Anjali J.

    wow!thats a quick one.. i too made basundi, but i used that long procedure. ur basundi color is too good.

  24. sagari

    that a nice way to make basundhi ,yummmmmm

  25. Laksh

    Awesome! When are you calling me home for food?