Bengali Chanar Payesh Recipe

• Step 1: Boil 2 liters 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 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, simmering 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 an additional 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

• Stir the milk often to ensure even cooking and prevent sticking.
• Experiment with flavors like saffron or vanilla for added richness.
• Allow to cool completely before refrigerating for better flavor.
• Add toppings like chopped almonds or edible rose petals for decoration.

FAQs on Chanar Payesh Recipe

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

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

2. 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.

3. 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 and creamier texture, which is important for authentic Chanar Payesh. The fat in full-fat milk helps create the right consistency and flavour.

4. 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. Using a heavy-bottomed pan can also help distribute the heat evenly and lower the risk of burning, ensuring a perfect Chanar Payesh.

5. Can I add fruits to Chanar Payesh?

Yes, you can add fruits like mango or strawberry to Chanar Payesh 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.