How to make Chennar Payesh - Most classic of Bengali dessert...a very popular recipe for festive occasions.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Milk (दूध),
Cuisine : Bengali
Course : Desserts
Chennar Payesh Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
For more recipes related to Chennar Payesh checkout Kesari Indrayani, Coconut Bread Pudding, Coconut Custard, Gulab Jamun Icecream . You can also find more Desserts recipes like Very Low Fat Brownies, Marie Delight, Carrot Cake, Healthy Mango Frozen Yogurt.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chennar Payesh Recipe
Milk 1 1/2 litres
Saffron (kesar) a few strands
Lemon juice 1 1/2 tablespoon
Sugar 1/2 cup
Almonds blanched and chopped 5-6
Pistachios blanched and chopped 7-8
Method
Step 1
Soak saffron in two tablespoons of warm milk and set aside. Boil half litre of milk. As it comes to a boil add lemon juice and keep stirring till all the milk curdles.
Step 2
Strain the whey and tie up the chenna in a muslin cloth and dip in ice water till it cools completely. Then squeeze till all the liquid drains away. Set aside.
Step 3
Boil milk, add a pinch of saffron, reduce heat and let it simmer till reduced to half the original quantity.
Step 4
Add sugar, stir and simmer till it dissolves. Mash chenna in a bowl. Add it to the milk. Simmer for two minutes.
Step 5
Add almonds and pistachios and the soaked saffron and take off the heat.
Step 6
Cool and serve.
