Chanar payesh. Chanar Payesh is a creamy luscious authentic and traditional Bengali sweet served during special occasions. Chanar Payesh Recipe is popular paneer sweet recipe made by making paneer balls which are dunked in creamy milk. Make Chanar Payesh and serve as a desert for you next dinner party and wow your guests.
So, here is the Chanar Payesh recipe for you to experiment at home. Replicate this soothing, delicious pudding at home, very simple to prepare with a few ingredients and a tin of Nestlé MILKMAID. Serve chilled garnished with chopped nuts.
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, chanar payesh. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Chanar payesh is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Chanar payesh is something that I've loved my whole life. They are nice and they look fantastic.
Chanar Payesh is a creamy luscious authentic and traditional Bengali sweet served during special occasions. Chanar Payesh Recipe is popular paneer sweet recipe made by making paneer balls which are dunked in creamy milk. Make Chanar Payesh and serve as a desert for you next dinner party and wow your guests.
To get started with this recipe, we must first prepare a few components. You can cook chanar payesh using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chanar payesh:
- {Get 1/2 tsp of Elaichi (Cardamom) Powder.
- {Make ready 3 tbsp of Kishmish (Raisins).
- {Get 3 tbsp of Kaju (Cashew Nuts) Chopped.
- {Make ready 500 gram of Paneer Grated.
- {Make ready 1 litre of Milk.
- {Take ½ liter of Full cream milk – (for making chena).
- {Get 1 cup (225 grams) of Sugar.
- {Prepare ¼ cup (40 to 50 grams) of Powdered sugar.
- {Make ready 1 of Lemon – (big size).
Chanar payesh is a traditional Bengali Sweet Dish in which chana (soft cottage cheese or paneer) is cooked in thick milk with sugar or condensed milk. Chanar Payesh is also known as Bengali Style Cottage Cheese Pudding or Paneer Kheer. My mother often used to prepare chanar payesh. Memories of those childhood days are still fresh.
Instructions to make Chanar payesh:
- Prepare chena: Take lemon juice and add water in same quantity. When milk starts simmering, take it off flame and allow it cool. After 3 to 4 minutes, add lemon juice little by little and keep stirring constantly. Strain the chena over a cloth and pour cold water over it to remove the sourness. Lift up the cloth from all sides and squeeze out the excess water. Chena for making rasgullas is ready..
- Thicken up the milk: For kheer, when milk starts simmering, reduce the flame and cook until it thickens. Keep stirring the milk at regular intervals so that it doesn’t stick to the bottom of the pan. When milk thickens up, add cardamom powder, and powdered sugar..
- Take chena in a plate and knead for up to 5 to 6 minutes until smooth. Make small lumps from the chena and roll giving them round shape. Place these chena balls on a plate. Take sugar in a pressure cooker, add 2.5 cups of water and cook on flame until sugar dissolves in water and it starts simmering..
- When syrup starts simmering, place the chena balls into it, close the pressure cooker with lid. After one simmer, reduce the flame and cook for 10 to 12 more minutes on low flame. Turn off the flame now. When all the steam escapes, take out the balls from pressure cooker and allow them to cool down. Now add these balls to milk and cook on low flame for 5 to 6 minutes.kheer is ready...
Make a thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly. Boil milk in a deep bottomed pan. Chanar Payesh is a traditional Bengali dessert recipe in which soft, crumbled panner will be cooked in semi thickened milk along with condensed milk and green cardamom. The texture of Chanar Payesh is very important - neither too thick nor too thin.
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