- Make a smooth dough of chhena by kneading it well. Add sugar o the chhena while kneading it. After that make small ball out of the dough and keep them aside.
- Now boil the milk till it becomes half in quantity. Then put off the gas and add jaggery. After adding jaggery, put on the gas again and stir well on low flame until the jaggery melts completely.
- Now, put off the gas again. Then add the chhena balls into the milk. Put on the gas and cook on low flame for 2 minutes and then on high flame for another 15 to 20 minutes.
- Cool down the chhamar payesh and then also refrigerate it. Serve cold. Chhanar payesh is ready to be savoured ! Decorate it with pistachio.
This is a variety of the famous Bengali sweet dish payesh which stands out from the common payesh as it's made from chhana and jaggery instead of rice and sugar. Let's take a look at this unique and authentic dish !
Chhanar Payesh
By Juthi Chakrabarty
Jan, 13th
613
Servings
3 persons
Cook Time
35 minutes
Ingredients
3
- 5
Ingredients
- Chhena - 1 cup
- Full cream milk - 1 litre
- Patali gur (jaggery) - 100 grams
- Sugar - 1 tablespoon
- Pistachio - 10 grams
Instructions
Notes/Tips
Always put off the gas when you add jaggery and again when you add the chhena balls because adding these two in boiling milk can result into curdling of milk.
