Chanaar Payesh— A Kheer made with Paneer2014-10-20
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 30m
Bengalis are renowned for their sweet making skills. They make a huge variety of finger-lickingly good sweets, specially out of paneer.
This recipe Chanar Payesh, is one such recipe that is made from freshly made paneer. For a shortcut recipe, it is ok to use store bought paneer.
Try it.. It’s simply fabulous. This recipe is said to be Krishna’s favourite.
My little Kanha at home loves it too, especially because his beloved Thamma (grandma) made it for him!
- Paneer—280- 300 gm
- Whole Milk—1 litre
- Sugar—5 heaped tablespoons
- Cardamom powder- 1/2 tsp
Have a wonderful Diwali!
Grate almost all the paneer. You can also use the large side of the grater to grate this paneer. Leave a tiny bit to be cubed, if you so desire, for a few crunchy bits for more texture.
Boil the milk with sugar while stirring constantly. Do not let it stick to the bottom of the pan.
When slightly thickened, after 15 minutes, add in the grated paneer. If you are using freshly made paneer, just put it in after straining.
Let it boil really well. When it boils for 5 minutes, add the paneer cubes. Let boil for another 5-7 minutes and add cardamom powder.
It is a good idea to pour straightaway into serving bowls and then chill, as the Payesh starts cooling rapidly and forms a thickish film on top which looks quite spectacular. It would look best if poured in small bowls straightaway and then served when cool.