Recipe: Eating on a Dime Cottage cheese kheer chhanar payes in bengali

Recipe: Eating on a Dime Cottage cheese kheer chhanar payes in bengali Delicious, fresh and tasty.

Cottage cheese kheer chhanar payes in bengali. 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.

I also like it because it is something different to serve, especially in a South Indian home.

The Chennar Payesh is very easy to make.

All it needs is some patience because we have to make.

You can have Cottage cheese kheer chhanar payes in bengali using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cottage cheese kheer chhanar payes in bengali

1. You need of milk.

2. It’s of lemon.

3. It’s of sugar.

4. You need of rice powder.

5. Prepare of green cardamoms.

Chanar payesh is a cottage cheese pudding (paneer ka kheer) and a very traditional Bengali sweet that adds to the joy of celebrations!

Try out Ananya's recipe and tell us what you think!

Chana means paneer or cottage cheese and payesh is a bengali word,it means kheer or milk pudding.

It is a kheer or milk pudding made with milk and chena or paneer or cottage cheese ball.

Cottage cheese kheer chhanar payes in bengali step by step

1. Divide the milk into two portions 6:4 ratio. i. e. 600 ml milk in one bowl and 400 ml milk in another bowl..

2. Now in a pan, add 400ml milk and keep for boiling. Once boiled up, switch off the flame. Meanwhile, prepare lemon water by mixing lemon juice with equal quantity water. Now once the milk is cooled down a bit, add the lemon water gradually and stir continuously. Now the chhana is ready, using stainer stain the water. Now wash with cold water and using spatula remove the excess water. Keep the chhana (cottage cheese) aside..

3. Take a plate, mix chhana (cottage cheese) and rice powder to prepare a smooth and soft dough..

4. In another deep bottomed vessel add 600 ml milk and keep for boiling. Once boiled up, turn the flame to low, add sugar and crushed cardamom. Continuously stir until sugar dissolves. Now take the cottage cheese dough and using ginger grater grate it such a way that the grated pieces fall directly into the milk. Now stir it carefully and keep on low to medium flame, stir occassionally. Once the consistency is thicker like kheer, switch off the flame. Keep aside for cooling..

5. Now transfer to bowl, garnish with chopped almonds. Keep in refrigerator. Serve chilled..

And what you had was kheer, delectable and divine.

This Bengali Payesh is also a variant of this milk and rice kheer.

Here, long-grained rice is cooked in milk and flavoured with classic Indian spices like cardamom and saffron.

Adding bay leaves to the kheer while cooking gives it a unique aroma that lingers in the kheer even after the leaves are discarded.

Many authentic Bengali recipes suggest making paneer from scratch for their beloved chanar payesh.