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.
The hidden hero of this Channar Payesh Recipe is the Elaichi (Cardamom) powder that adds a flavourful touch towards the end of the recipe.
And there has to be a special story.
This one goes almost three decades back.
You can have Chanar payesh using 19 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chanar payesh
- You need of For rashgula.
- It's 250 gram of paneer.
- You need 2 cup of water.
- Prepare 1/2 cup of sugar.
- It's 1 tbs of caradom powder.
- Prepare 1 tbs of maida.
- You need of For pyash.
- Prepare 250 gram of paneer.
- It's 1 litre of full cream milk.
- Prepare 1/2 cup of sugar.
- It's 9 of saffron leaves soaked in milk.
- You need 1/2 cup of chopped almonds, cashew nuts and pista.
- You need 1 tbs of caradom powder.
- Prepare of For chena.
- It's 1/2 litre of milk.
- It's 1 tbsp of vinegar.
- It's of To garnish.
- You need of Mixed nuts chopped.
- You need of Rose petals.
In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.. Chef Sanjeev Kapoor is the most celebrated face of Indian. 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.
Chanar payesh step by step
- To begin making Chanar Payesh, take fresh paneer in a bowl and mash it well with your hands to make it smooth and moist.Mash paneer very smooth. Add the maida and mash some more.Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes). Let cool, squeeze out of the water, transfer to syrup..
- Boil full cream milk in a thick bottomed pan and reduce it till it turns off white and creamy.Keep 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.Keep stirring at regular intervals to avoid milk getting burnt..
- For chena-Boil milk in a deep pan and keep on stirring so that it do not stick at the bottom of the pan.Once the milk starts to boil add vinegar into it. Within few minutes we will see that the milk will separate from the water. Turn off the flame as soon this happens and add cold water into it. The paneer will instantly separate from the water and will start to float at the surface of the pan.Now sieve the chenna with a muslin cloth..
- Squeeze the cloth with hands to strain any excess water from the paneer and take it out from the cloth. Chenna is ready.
- Now mix this chenna in pyashand also add kesar milk..
- Once the milk comes to a thick and creamy consistency, slide in the rashgula dumplings and cook for another 5-6 mins on a low flame.turn off the gas keep aside to cool..
- Refrigerate the chanar payesh and serve chilled and enjoy.
In one word this Payesh tastes delicious and more over it is very easy to make. During summer, when you want to make some cold, lightly sweetened. Chanar Payesh recipe requires thick full cream milk which makes the dish richer and delectable. Trying the Chanar Payesh Recipe at home is very easy and this creamy luscious authentic and traditional Bengali sweet will take away your heart. So, here is the Chanar Payesh recipe for you to experiment at home.
