Chenna Payesh

Name: Chenna Payesh
Cuisine: Indian
Ingredients: 2 ltr Milk; 250 gm Sugar; 1/2 gm Saffron; 1/2 cup Dry nuts (Almonds, Pistachios); 3-4 Cardamom; 2 tbsp Vinegar

Chef KLP @chef_klp

Kolkata

#Holisweets
#THC
#Postno2

Chef KLP @chef_klp

Kolkata

#Holisweets
#THC
#Postno2

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Ingredients

2 ltrMilk
250 gmSugar
1/2 gmSaffron
1/2 cupDry nuts (Almonds, Pistachios)
3-4Cardamom
2 tbspVinegar

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Steps

1

For Rabri : Pour 1 litre milk in a deep vessel thick base and set it to boil.
2

When the milk starts boiling then start stirring it from the base in the vessel. Stir at regular intervals till the milk has gained a thick consistency.
3

When the quanity of the milk reduces to half it's original quantity, then add sugar and cardamom to it and mix well.
4

Now turn off the flame and keep the rabri prepared aside to cool.
5

For Chenna : In a deep vessel pour 1 litre milk and set it to boil on high flame.
6

When the milk comes to boil, pour in 2 table spoon of vinegar diluted in 1 small cup of water and stir with a ladle.
7

Remember to do this process of curdling the milk on high flame. Notice that milk will begin to curdle after 1 minute into big lumps.
8

Now spread a clean cotton cloth over a deep vessel or bowl and pour the curdled milk to separate the chhena formed, from the liquid.
9

Strain the liquid nicely using hands, gather the cloth from all sides in the form of pouch (potli) and rinse the chhena left in the cloth with water.
10

Squeeze the cloth with hands nicely so that the extra liquid is drained out. (Washing the chhena with plain water will help in cooling down the chhena and completely remove the taste of vinegar from it).
11

Nicely mash the chenna using palm and make a soft dough, roll small balls of the chhena, then keep them aside on a plate.
12

Now boil 2.5 cup water in a vessel and add sugar and cardamom to it, when the sugar begins to melt add the chhena balls to the boiling sugar syrup. Let the chhena balls cook in the chashini for 2 minutes over high flame.
13

Now lower the flame to medium level and cover the vessel with a lid to cook the chhena balls in the sugar syrup for 12-15 minutes.
14

Then turn off the flame. Remove the lid and you will see that the chhena balls have doubled in their size. Now allow it to cool for 1 hour.
15

For Chenna Payas : Now first pour the rabri in a beautiful serving dish and then add the chhena balls to it.
16

Mix them with a spoon and garnish with dry fuits and saffron strands. The chhena payas is now ready to be served.