Bengali Chhanar Payesh Recipe | Kitchenstagram
Chhanar Payesh is a beloved traditional Bengali dessert that beautifully captures the essence of traditional sweet-making-simple ingredients transformed into something truly magical. Chhanar Payesh embodies the soul of Bengali cuisine- where minimal ingredients are transformed into something extra ordinary. It’s milky richness and soft, melt-in-the-mouth texture make it a favourite across generations. These creamy Chhanar Payesh features fresh Chhana or chenna (cottage cheese) gently simmered in thickened milk, sweetened with sugar or condensed milk, and delicately flavoured with cardamom. Though it’s not as commonly found in sweet shops as its famous cousins like Rasogolla or Rasgulla and Sandesh, it remains a much-loved homemade indulgence.
What sets Chhanar Payesh apart is its simplicity, elegance and comforting texture-soft, pillowy bits of Chhana floating in rich, aromatic milk. Often garnished with a handful of cashews, almonds and pistachio, it’s a dessert looks as delightful as it tastes. Despite its luxurious taste, Chhanar Payesh is incredibly easy to prepare at home. All it takes is a bit of patience and a handful of ingredients.
Traditionally served chilled, Chhanar Payesh is especially popular during summer, when its cooling, creamy texture offers a moment of bliss in every spoonful. Chhanar Payesh tastes more delightful with a generous garnish of chopped nuts. It’s a perfect dessert for family gatherings, dinners, birthdays or even last-minute dessert when you are short on time but want to serve something memorable. It’s a popular treat during Bengali festivals like Bengali New Year or Poila Boishakh, Durga puja or any celebration where sweet dish is a must. Whether you are a Bengali or someone who appreciates good, food, this dessert is bound to impress.
Ingredeints needed for Chhanar Payesh:
To prepare Chhanar Payesh you’ll need just a handful of essential ingredients.
Milk: Full-fat milk is the star of this recipe. For richness and creamy texture always use full-fat milk.
Vinegar: To curdle the milk and make chena or paneer vinegar is used. Always use diluted vinegar to make paneer, as it helps achieve a softer texture in the chena. Use equal amount of vinegar and equal amount of water to make diluted vinegar.
Green Cardamom: Fragrant green cardamoms infuse the dessert with a warm aromatic flavour.
Sugar: sugar sweetens the dish, and you can adjust the quantity for your liking. If you are using jaggery or brown sugar, the colour will change.
Nuts: Mix of cashews, almonds and pistachio for a delightful crunch that contrasts beautifully with the creamy payesh.
Make ahead and Storage Tips:
Chhanar Payesh is a great make-ahead dessert for gatherings. Prepare it a day or two early, let it cool completely and store it in an airtight container in the fridge. It stays fresh for up to 3-4 days, making it a convenient choice for home parties without last minute hassle.
Ingredients:
2 L Whole Milk
20 ml White Vinegar+20 ml Water
1/2 cup Granulated White Sugar
200 ml Condensed Milk
2 nos. Green Cardamom, crushed
1/4 cup Cashew Nut, (roughly chopped)
1/4 cup Almonds, (roughly chopped)
1/4 cup Pistachio, (blanched & peeled, roughly chopped)
1/4 tsp Rose water
Dried Rose petals, for garnishing
Preparation:
- Step 1: Boil 1 L milk in a thick bottomed pan and turn off the heat and allow it to cool for 2-3 minutes.
- Step 2: Then add diluted vinegar and stir gently until the milk curdles. Then cover the pan for 10 minutes.
- Step 3: When the milk has curdled, strain it over a fine-mesh strainer lined with cheesecloth. Rinse the curds with cold water, press out excess moisture, and let drain for about 30-60 minutes. When all the excess whey has been drained, transfer the Chhana to a plate and crumble the Chhana, set aside.
- Step 4: In a separate thick bottomed pan, add 1 L milk and boil, once it boils lower the heat.
- Step 5: Add crushed cardamom, sugar and condensed milk, stir to combine.
- Step 6: Keep stirring the milk continuously over low-medium heat with a spatula until it is reduced to 3/4 of its quantity.
- Step 7: Add chopped cashews, almonds and pistachio, stir to combine.
- Step 8: Then add the crumbled Chhana, stir gently and cook for 5-6 minutes on lowest possible heat.
- Step 9: Then turn off the heat and add rose water, stir to combine.
- Step 10: Allow the payesh to cool. Transfer the payesh to a container and refrigerate for 6-8 hours.
- Step 11: Serve chilled Chhanar Payesh with a garnish of slivered pistachio and dried rose petals. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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