Chanar Payesh

Name: Chanar Payesh
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 250 g Paneer (250 grams Paneer (Homemade Cottage Cheese)); 2 cup Whole Milk (2 cups Milk full cream); ⅓ cup Granulated Sugar (1/3 cup Sugar); ½ tsp Ground Cardamom (1/2 teaspoon Cardamom Powder (Elaichi)); 1 tbsp Saffron (Saffron strands few strands, soaked in 2 tablespoons milk + Saffron strands); 10 pieces Cashew (10 Cashew nuts chopped); 10 pieces Golden Raisins (10 Sultana Raisins); 6 pieces Almond (6 Whole Almonds (Badam) chopped); 1 pinch Pistachios (Few Pistachios chopped); 0 pieces Nut (Mixed nuts chopped); 0 pieces Rose Petal (Rose Petals) — optional

A Bengali milk-based dessert where fresh cottage cheese dumplings are simmered in reduced, saffron-infused milk with nuts and cardamom.

50 minIndian

Servings4

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Steps

1To begin making Chanar Payesh, take fresh paneer in a bowl and mash it well with your hands to make it smooth and moist.
2Pinch marble sized chenna and make dumplings out of it and keep them aside.
3Boil full cream milk in a thick bottomed pan and reduce it till it turns off white and creamy.
4Keep scraping the cream from sides and add into the boiling milk. Add sugar, saffron milk and cardamom powder along with chopped cashews, almonds and pistachios and cook it for another few minutes.
5Keep stirring at regular intervals to avoid milk getting burnt.
6Once the milk comes to a thick and creamy consistency, slide in the chenna dumplings and cook for another 5-6 mins on a low flame.
7Add raisins and turn off the gas keep aside to cool. Refrigerate the payesh and serve chilled.
8Serve Chanar Payesh as a sweet dish during your house parties or during festivals. Serve them at the end of a meal made up of Methi Matar Pulao, Nawabi Kofta Curry Recipe and Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad).