Bengali Chennar Payesh | Paneer ki Kheer
Bengali Chennar Payesh is a rich kheer made with freshly made cottage cheese (Chenna) and reduced milk. It is also called Paneer ki Kheer in North India.
Ingredients
- 1.75 litres Full-fat milk
- 3/4 Cup Sugar
- 1 Large Pinch Saffron Strands
- 4 tbsp Slivered Almonds and Pista
- 1 tbsp Lemon Juice
Instructions
Making Chenna
- Boil 3/4 litre milk.
- When the milk starts boiling, turn the heat to low.
- Add 1 tbsp lemon juice.
- Stir till milk curdles and the whey separates.
- Turn off the heat.
- Drain immediately into a fine soup strainer or a thin cotton/muslin cloth. Collect and save the whey; you can use it for soups or to knead roti atta.
- When most of the whey has drained, wash the Chenna well under running water to remove traces of the lemon. If you do not do this, the Chenna Payesh may curdle.
- Set aside so that the water drains out. Do not remove all the water, because then Chenna will become Paneer. :) Just let it drain naturally and leave behind soft, pliable, Chenna.
Making Chennar Payesh
- In a heavy bottomed vessel, over medium flame, boil 1 litre milk.
- When the milk starts to boil, remove 2 tbsp into a small cup.
- Add saffron strands to the 2 tbsp milk. Set aside.
- Continue to boil the remaining milk while stirring continuously till it reduces by 1/3. I cannot emphasise the keep stirring enough. If you do not, the milk will start sticking to the bottom of the vessel and char.
- When the milk has reduced, add the sugar and saffron milk.
- Mix well till the sugar has dissolved.
- Crumble the Chenna and to the hot milk.
- Turn off the heat and keep covered for 15 minutes.
- Garnish with slivered almonds and pistachios.
- Chill.
- Serve cold.