Chanar payesh

Name: Chanar payesh
Total time: 2400 s
Yield: 5--6 servings
Cuisine: Indian
Ingredients: 250 gram paneer; 2 cup water; 1/2 cup sugar; 1 tbs caradom powder; 1 tbs maida; 250 gram paneer; 1 litre full cream milk; 1/2 cup sugar; 9 saffron leaves soaked in milk; 1/2 cup chopped almonds, cashew nuts and pista; 1 tbs caradom powder; 1/2 litre milk; 1 tbsp vinegar; Mixed nuts chopped; Rose petals

Diksha Singh @cook_17769398

Mumbai

#goldenapron3
#week13
#paneer
Chanar Payesh Recipe is popular paneer sweet recipe made by making paneer balls which are dipped in chena creamy milk. This recipe is basically calcutta. It is too much delicious.

Diksha Singh @cook_17769398

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Ingredients

40 mins

5--6 servings

For rashgula
250 grampaneer
2 cupwater
1/2 cupsugar
1 tbscaradom powder
1 tbsmaida
For pyash
250 grampaneer
1 litrefull cream milk
1/2 cupsugar
9saffron leaves soaked in milk
1/2 cupchopped almonds, cashew nuts and pista
1 tbscaradom powder
For chena
1/2 litremilk
1 tbspvinegar
To garnish
Mixed nuts chopped
Rose petals

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Steps

40 mins

1

To begin making Chanar Payesh, take fresh paneer in a bowl and mash it well with your hands to make it smooth and moist.Mash paneer very smooth. Add the maida and mash some more.Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup.
2

Boil full cream milk in a thick bottomed pan and reduce it till it turns off white and creamy.Keep scraping the cream from sides and add into the boiling milk. Add sugar, saffron milk and cardamom powder.
3

Along with chopped cashews, almonds and pistachios and cook it for another few minutes.Keep stirring at regular intervals to avoid milk getting burnt.
4

For chena-Boil milk in a deep pan and keep on stirring so that it do not stick at the bottom of the pan.Once the milk starts to boil add vinegar into it. Within few minutes we will see that the milk will separate from the water. Turn off the flame as soon this happens and add cold water into it. The paneer will instantly separate from the water and will start to float at the surface of the pan.Now sieve the chenna with a muslin cloth.
5

Squeeze the cloth with hands to strain any excess water from the paneer and take it out from the cloth. Chenna is ready
6

Now mix this chenna in pyashand also add kesar milk.
7

Once the milk comes to a thick and creamy consistency, slide in the rashgula dumplings and cook for another 5-6 mins on a low flame.turn off the gas keep aside to cool.
8

Refrigerate the chanar payesh and serve chilled and enjoy

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Cooksnaps

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Diksha Singh @cook_17769398

on April 19, 2020 13:42

Mumbai

I want to tell you about one of my favourite work which is cooking. I love to cook homemade meals, because they are healthy, less fattening and nutritious to eat.Cooking to me is also an enjoyable thing to do as well as it being a special hobby.I encourage people to take this opportunity to make healthy cooking a part of their everyday lifestyle.