Bengali Chanar Payesh Recipe

• Step 1: Boil 2 litres of whole milk in a large saucepan over medium heat, stirring frequently.
• Step 2: Lower the heat, add diluted white vinegar, and stir gently until the milk curdles.
• Step 3: Pour the curdled milk through a muslin cloth to separate the curds from the whey.
• Step 4: Rinse the curds with cold water, press out excess moisture, and let them drain for about 30 minutes.
• Step 5: Return the milk to the saucepan and simmer gently over low heat.
• Step 6: Stir in the Nestlé MILKMAID and mix well.
• Step 7: Add crushed green cardamom seeds and rose water, and simmer for about 10 minutes.
• Step 8: Crumble the prepared chenna into small pieces and add it to the simmering milk mixture.
• Step 9: Cook for 15-20 minutes on low heat, stirring frequently until thickened.
• Step 10: Remove from heat and stir in chopped pistachios.
• Step 11: Garnish with additional chopped pistachios and dried rose petals before serving.

Tips to Chanar Payesh Recipe

• Draining the chenna for a full 30 minutes keeps the pieces soft but crumbly, which gives every spoonful its texture.
• If the chenna turns rubbery, it was squeezed too hard or drained too long, so press gently and stop at 30 minutes.
• To stop the milk catching at the bottom, use a heavy-bottomed pan, keep the heat low and scrape the base as you stir.
• If you don’t have a muslin cloth, a clean cotton napkin works just as well for this Chanar Payesh recipe.
• If you don’t have white vinegar, lemon juice curdles the milk too. Just rinse the chenna well to wash off the sourness.
• Add a pinch of saffron or a drop of vanilla for a richer, festive version of this Chanar Payesh recipe.
• The Chanar Payesh is ready when it lightly coats a spoon and the chenna pieces stay soft and separate.
• Allow to cool completely before refrigerating for better flavour.

FAQs on Chanar Payesh Recipe

1. What is Chanar Payesh made of?

Chanar Payesh is made of whole milk, fresh chenna, MILKMAID, green cardamom, rose water and pistachios. The chenna comes from curdling milk with vinegar, and MILKMAID sweetens and thickens the milk.

2. What is the difference between Chanar Payesh and rasmalai?

Chanar Payesh has crumbled chenna cooked right into the milk, while rasmalai has shaped chenna discs soaked in thickened milk. Payesh is a creamy pudding, and rasmalai is a soft, spongy dessert.

3. Can I use store-bought paneer for Chanar Payesh?

Yes, you can use store-bought paneer for the Chanar Payesh recipe. However, for the best texture and flavour, fresh homemade paneer is better, as it tends to be softer and creamier, elevating the overall quality of your dessert.

4. How long can I store Chanar Payesh?

Chanar Payesh can be kept in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so storing it in the fridge not only preserves it but also improves its flavour.

5. Can I use low-fat milk to make Chanar Payesh?

You can use low-fat milk, but full-fat milk will give you a richer, creamier texture, which is important for authentic Chanar Payesh. The fat in full-fat milk helps create the right consistency and flavour.

6. How can I prevent the milk from burning while making Chanar Payesh?

To avoid burning the milk, cook it over low heat and stir it frequently. Use a heavy-bottomed pan to distribute heat evenly and lower the risk of burning, ensuring a perfect Chanar Payesh.

7. Can I add fruits to Chanar Payesh?

Yes, you can add fruits like mango or strawberry to the Chanar Payesh recipe for a unique twist. Just add the fruits after the Chanar Payesh has cooled to room temperature to keep them fresh and enhance the dessert's flavour.