Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, chaanar payesh. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chaanar payesh is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chaanar payesh is something that I’ve loved my entire life. They’re nice and they look wonderful.

Learn how to make this Chanar Payesh at home easily. Chanar payesh।Traditional chanar payesh recipe bengali style।Traditional bengali sweet। Chenar payesh is a very popular dish in bengal. Chanar Payesh is an authentic dessert recipe of Bengali cuisine.

To get started with this recipe, we must first prepare a few components. You can have chaanar payesh using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chaanar payesh:

1. Take Ingredient for mini rasgulla
2. Get 4 cup milk
3. Prepare 2-3 tsp lemon juice
4. Make ready 2 tsp water
5. Take 2 cup sugar
6. Take 4 cup water
7. Prepare 1 tsp cardamom powder,
8. Take 2 tsp corn flour
9. Take Ingredients for making rabdi
10. Take 500 ml full fat milk
11. Get To taste Sugar
12. Make ready pinch saffron strands
13. Take 1/2 tsp cardamom powder

Also known as cottage cheese pudding or paneer kheer. Many authentic Bengali recipes suggest making paneer from scratch for their beloved chanar payesh. The idea is to have small chunks of paneer swimming in the flavorsome, thickened milk. Bengali chanar payesh ( Paneer ki kheer ) recipe.

Steps to make Chaanar payesh:

1. First boil milk and stir occasionally, in the meanwhile take a small bowl mix lemon juice with 2tbsp of water once the milk starts boil turn of the flame,add slowly the lemon juice mixture and stir well, it starts curdling then add a few more drops and stirring again.Once the milk is curdled immediately drain the curdled milk into the muslin cloth,now wash the cheena with a cold water as it has vinegar taste in it..
2. Now bring it together and squeeze off the excess water and hang it somewhere for an hour to drain out the excess water.Now after 1 hour knead the dough using wrist after few minutes add cornflour again start kneading, it takes 10 to 13 minutes(the chenna dough should be soft)
3. Now in a pan add the the sugar,water and cardamom pods stirring continuously till the sugar syrup dissolves completely,meanwhile make a smooth small ball out of the cheena,when sugar syrup starts boiling slowly add all the cheena balls then cover it with a lid on medium to high heat,cook it for around 10 to 12 minutes (stir in between) then turn off the flame, take it out in a plate
4. Now - In a heavy bottom pan boil the milk in a low flame reduce the milk to half then add saffron,cardamom powder and sugar keep stirring until it becomes 1/4 of the total milk
5. Then add the mini rasgulla into it cook it in a low flame for 3 minutes then turn off the heat,cover it and rest it for around 15 min serve chill or at room temperature..

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