Chennar Payesh | छेनार पायेश | Bengali Recipes | Sanjeev Kapoor Khazana

A milk-only that has actually curdled milk portions simmered in reduced milk contributing to the richness of this delicacy from the eastern parts of India.

CHENNAR PAYESH

Components

1 cup grated cow milk home cheese (chenna).
5 cups milk.
A few strands of saffron + for garnish.
1/2 teaspoon green cardamom powder.
3 1/2 tablespoons sugar.
Blanched, peeled, and slivered pistachios for garnish.

Method.

1. Heat milk in a deep non-stick pan and cook till it decreases to half the initial amount, while stirring continually.
2. Include saffron and green cardamom powder and mix. Cook for 1-2 minutes.
3. Sugarcoat and mix well. Prepare till the sugar melts entirely.
4. Add grated home cheese, mix and cook on low heat for another 2 minutes.
5. Take the pan off the heat and reserved to cool. Refrigerate for 1 hour.
6. Serve chilled garnished with saffron strands, and slivered pistachios.

Click to Subscribe:.
For more dishes:.
To get dishes on your Google or Alexa gadgets, click on this link:.
Best cooked in Wonderchef Kitchenware.
Purchase Now on:.
Facebook:.
Twitter:.
Instagram:.

#SanjeevKapoor #chennarpayesh #payesh #payeshrecipe #bengalifood #bengalicuisine #bengalirecipe.

sanjeev kapoor, sanjeev kapoor dish, sanjeev kapoor recipes, , chef sanjeev kapoor, recipes, masterchef sanjeev kapoor, indian dishes, master chef, , dishes, easy dishes, quick recipes, chennar payesh, chenna payesh , payesh, payesh dish, how to make payesh, payesh bengali, design, bengali food, bengali dish, bengali cuisine, bengali dessert, bengali dessert dishes, bengali payesh recipe.

Chennar Payesh | छेनार पायेश | Bengali Recipes | Sanjeev Kapoor Khazana

You May Also Like

About the Author: Yvette Cook

13 Comments

  1. Thank you so much Sanjiv ji your method of cooking is best and easy one, being a Bengali I used to add chhena as in cube shapes but your’s one is amazing grated chhena… 😍❤👍🙏😇

    1. Paneer and chhena, both are made using the same method. The only difference is chhena has its moisture retained whereas paneer is set to get a firm block. You can coagulate milk using lemon juice, vinegar or citric acid. Wash it thoroughly to get rid of the sour flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *