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Print Recipe
 CHANAR PAYESH | CREAMY COTTAGE CHEESE PUDDING
Course dessert
Cuisine bengali
Prep Time 		15 minutes

Cook Time 		30 minutes
Servings
helping
Ingredients
  • 250 gms Cottage Cheese Paneer / Chenna / – (fresh home made/ store bought)
  • 500 ml cream milk Full
  • 1/3 cup Sugar
  • 1/2 tsp Cardamom powder
  • strands Saffron (soaked in 2 tbsp milk) – few
  • 10 Cashews – chopped
  • 10 Raisins
  • 6 Almonds – chopped
  • Pistachios – few chopped
  • nuts rose petals saffron Garnish – , , (OPTIONAL)
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
  • 250 gms Cottage Cheese Paneer / Chenna / – (fresh home made/ store bought)
  • 500 ml cream milk Full
  • 1/3 cup Sugar
  • 1/2 tsp Cardamom powder
  • strands Saffron (soaked in 2 tbsp milk) – few
  • 10 Cashews – chopped
  • 10 Raisins
  • 6 Almonds – chopped
  • Pistachios – few chopped
  • nuts rose petals saffron Garnish – , , (OPTIONAL)
Instructions
  1. Take home made chenna or fresh paneer in a bowl and mash well with your palm to make it smooth and moist.
  2. Pinch marble sized chenna and make dumplings and keep aside.
  3. Boil full cream milk in a thick bottomed pan and reduce it till it turns off white and creamy.
  4. Keep scrapping the cream from sides and add into the boiling milk.
  5. Add sugar, saffron milk and cardamom powder along with chopped cashews, almonds and pistachios. Cook for another few minutes. Keep stirring in regular intervals to avoid milk getting burnt.
  6. Once the milk comes to a thick and creamy consistency, slide in the chenna dumplings and cook for another 5-6 mins in low flame.
  7. Add raisins and turn off the gas keep aside to cool.
  8. Refrigerate the payesh and serve chilled.
Notes :
  1. You can add condensed milk (omit sugar) to thicken the milk fast.
  2. Don’t ad the raisins in the beginning as it may splutter the milk. Always add raisins in the last and turn off the gas immediately.
  3. If you are using store brought paneer, make sure it’s fresh.
  4. Garnish the payesh with your favorite nuts, rose petals or saffron etc. It’s completely optional and depends on one’s choice.
  5. If you don’t like cardamom flavour, you can add few drops of rose water into it. Again it depends on one’s choice.
Recipe Notes

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Love : Shaheen

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