Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup crumbled paneer (cottage cheese)
- 1/2 cup condensed milk
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1 tbsp ghee
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium flame and bring it to a boil.
2. Add crumbled paneer to the milk and stir well.
3. Cook the mixture on low flame for 10-15 minutes until the milk thickens and the paneer is well incorporated.
4. Add condensed milk, cocoa powder, sugar, and cardamom powder to the pan and mix well.
5. Cook the mixture for another 5-7 minutes until it thickens and the cocoa powder is well incorporated.
6. Add saffron strands and chopped nuts to the pan and mix well.
7. Turn off the flame and add ghee to the pan. Mix well.
8. Let the mixture cool down to room temperature.
9. Once cooled, transfer the mixture to serving bowls.
10. Garnish with chopped nuts and saffron strands.
11. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium flame for boiling milk
Low flame for cooking the mixture
Serving size:
4-6 servings
Nutritional information:
Calories: 300 per serving
Fat: 15g
Carbohydrates: 35g
Protein: 10g
Substitutions for ingredients:
- Crumbled paneer can be substituted with ricotta cheese.
- Condensed milk can be substituted with evaporated milk.
- Cocoa powder can be substituted with chocolate chips.
Variations:
- Add chopped fruits like mango, banana, or strawberry for a fruity twist.
- Use white chocolate chips instead of cocoa powder for a white chocolate chanar payesh.
- Add rose water instead of cardamom powder for a floral flavor.
Tips and tricks:
- Use full-fat milk for a creamier texture.
- Stir the mixture continuously to avoid burning.
- Add sugar according to your taste preference.
Storage instructions:
Refrigerate the leftover chanar payesh in an airtight container for up to 2 days.
Reheating instructions:
Microwave the chanar payesh for 30 seconds or heat it on low flame in a pan until warm.
Presentation ideas:
Serve the chanar payesh in small earthen pots for an authentic touch.
Garnishes:
Garnish with chopped nuts and saffron strands.
Pairings:
Serve with hot jalebis for a perfect dessert combination.
Suggested side dishes:
Serve with aloo tikki or samosas for a complete meal.
Troubleshooting advice:
- If the mixture is too thick, add more milk to adjust the consistency.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use fresh and clean ingredients.
- Refrigerate the leftover chanar payesh immediately.
Food history:
Chanar payesh is a traditional Bengali dessert made with paneer and milk. It is usually served during festivals and special occasions.
Flavor profiles:
The chocolate chanar payesh has a rich and creamy texture with a chocolatey flavor and a hint of cardamom.
Serving suggestions:
Serve chilled for the best taste.
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Region: Bangladeshi