Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chanar payesh. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chanar payesh is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chanar payesh is something which I’ve loved my whole life. They’re nice and they look wonderful.

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 particular recipe, we must prepare a few ingredients. You can have chanar payesh using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chanar payesh:

1. Get 1/2 tsp Elaichi (Cardamom) Powder
2. Make ready 3 tbsp Kishmish (Raisins)
3. Take 3 tbsp Kaju (Cashew Nuts) Chopped
4. Get 500 gram Paneer Grated
5. Make ready 1 litre Milk
6. Make ready ½ liter Full cream milk – (for making chena)
7. Get 1 cup (225 grams) Sugar
8. Get ¼ cup (40 to 50 grams) Powdered sugar
9. Take 1 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:

1. 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.
2. 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.
3. 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.
4. 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..

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. Yesterday I got to know about a food contest in" Foodies bee hive" so I thought why don't I share one of my mother's dessert recipe " Chanar payesh" " Chana" means cottage cheese, cooked in milk. Chhanar Payesh Or Ricotta Cheese Pudding is a very delicious dessert for Indian Festivals, specially for Bengali Durga Puja. This is an Bengali authentic dish. In every spoon of this Pudding you feel great.

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