Cottage cheese, popularly known as Paneer or Chhena is a must-have ingredient in Indian kitchens.Paneer Recipes

This traditional cheese made by curdling fresh, thick milk is a powerhouse of protein, calcium, phosphorous with loads of good fat and cholesterol.

Though Paneer is readily available in all super markets, it is very easy to make it at home. We will tell you how to make fresh, preservative-free paneer and two amazing delicacies that can be whipped up in a jiffy.

How To Make Paneer:


4 liters of full cream milk

1 tbsp of lemon juice

½ cup water

Muslin cloth


Boil milk. Add lemon juice after it reaches its maximum boiling point.

Add lemon juice, switch off the stove.

Keep stirring till all the milk curdles and clear water appears.

Place muslin cloth on a colander, drain the milk.

Pour ½ cup water on the paneer and allow all the water to drain out completely.

This will take 2 hours for the soft, succulent paneer to be ready.

Paneer Nutritional Facts

Paneer is loaded with a wallop of essential nutrients that include protein, vitamin A, calcium, phosphorus, potassium and good fats that boosts immunity and good for over all health.

Paneer Burfi

Paneer burfi is a traditional Indian sweet dish prepared from freshly made paneer. The paneer is cooked with sugar and generous amount of nuts and served garnished with a pistachio and edible silver foil.


¾ cup of condensed milk

100 gm paneer, crumbled

½ cup cream

1 tsp of rose water

A pinch of saffron

½ tsp cardamom powder

½ tsp ghee

12 blanched pistachio

12-15 blanched almonds

Silver foil


Mix the paneer, condensed milk and sugar in a bowl and mix well.

In a pan heat ghee add the paneer mixture and cook on slow flame, stir continuously till the ghee separates.

Remove from the flame and sprinkle cardamom powder.

Let it cool for a while and knead well.

Shape into a flat round and add almonds and pistachios.

Decorate with edible silver foil.

Serve immediately or store refrigerated.

Paneer Fritters

Paneer fritters are a crunchy delight coated with crushed papad and fried to perfect golden brown. Tweaking papad instead of bread crumbs makes it more crisp and tastier. It is a delightful accompaniment for tea that will be relished by all.


1 cup crumbled paneer

1 tbsp grated garlic

1 tsp chilli powder

2 tsp tomato ketchup

5 tbsp plain flour

3/4 cup crushed papad

Salt for taste

Oil for deep-frying


Knead the paneer well, add salt, garlic, chilli powder, tomato ketchup and mix well.

Divide the mixture into 10 equal portions and roll into cylindrical shape and keep aside.

Make a paste of maida flour adding ½ cup in a bowl.

Dip the roll into the paste and roll them in the crushed papad and deep fry in hot oil till they turn golden brown.

Serve immediately with tomato ketchup.