Chhanar Payesh

Ingredients list for Chhanar Payesh

• 5 cups Buffalo milk
• 1 litre Buffalo milk
• 2 tablespoons Lemon juice
• 1/4 cup Sugar
• 1/4 teaspoon Green cardamom powder
• 1 tablespoon Pistachios , blanched, peeled and sliced
• 1 tablespoon Almonds , blanched, peeled and sliced

Method

1. Boil 5 cups milk in a deep non-stick pan on low heat till it reduces and thickens.
2. Boil 1 litre milk in another deep non-stick pan. Switch the heat off, add lemon juice and stir till it curdles.
3. Strain through a muslin cloth kept over a strainer and immediately put the muslin cloth in ice cold water. Squeeze out excess water.
4. Transfer the chhana on a plate and mash with your hands.
5. Add sugar and cardamom powder to the reduced milk, mix well and cook till the sugar melts. Add pistachios and almonds, mix and switch off heat.
6. Scrape off the sides and bottom of the pan and mix with the milk, add chhana and mix well.
7. Transfer payesh into individual kasore and keep them in a refrigerator to chill.
8. Serve chilled.