Sanjeev Kapoor

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Chennar Payesh  Recipe

Most classic of Bengali dessert...a very popular recipe for festive occasions.

This recipe has featured on the show Khanakhazana.

Preparation Time : 21-25 minutes

Cooking time : 16-20 minutes

Servings : 4

Chennar Payesh

Main Ingredients






Level Of Cooking



  • Milk
    1 1/2 litres
  • Saffron (kesar)
    a few strands
  • Lemon juice
    1 1/2 tablespoon
  • Sugar
    1/2 cup
  • Almonds blanched and chopped
  • Pistachios blanched and chopped


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.

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