Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup freshly grated coconut
- 200 grams chanar (cottage cheese)
- 1 cup sugar
- 1/2 teaspoon cardamom powder
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1 tablespoon ghee (clarified butter)
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Grater
- Mixing bowl
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. Add the freshly grated coconut and stir well. Let it simmer for 10-15 minutes until the milk has reduced and thickened.
3. Add the chanar (cottage cheese) and stir well. Let it cook for another 5-7 minutes.
4. Add the sugar and cardamom powder and stir well. Let it cook for another 5-7 minutes until the sugar has dissolved and the payesh has thickened.
5. In a separate pan, heat the ghee and fry the chopped nuts until golden brown.
6. Add the fried nuts to the payesh and stir well.
7. Remove from heat and let it cool to room temperature.
8. Serve chilled or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- Freshly grated coconut can be substituted with desiccated coconut.
- Chanar (cottage cheese) can be substituted with ricotta cheese.
Variations:
- Add saffron strands for a richer flavor.
- Add rose water for a floral flavor.
Tips and tricks:
- Stir the payesh frequently to prevent it from sticking to the bottom of the pan.
- Use full-fat milk for a creamier texture.
- Add the sugar gradually to prevent the payesh from becoming too sweet.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over low heat until warm.
Presentation ideas:
Serve in individual bowls or in a large serving bowl.
Garnishes:
Garnish with chopped nuts and saffron strands.
Pairings:
Serve with a side of fresh fruit or with a traditional Indian dessert like rasgulla.
Suggested side dishes:
Serve with a side of naan bread or rice pudding.
Troubleshooting advice:
- If the payesh is too thick, add a little more milk to thin it out.
- If the payesh is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Use fresh ingredients and cook the payesh thoroughly.
- Store in the refrigerator and consume within 3 days.
Food history:
Chanar payesh is a traditional Bengali dessert made with milk and cottage cheese. It is often served during festivals and special occasions.
Flavor profiles:
Creamy, sweet, and nutty.
Serving suggestions:
Serve chilled or at room temperature.
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Region: Bangladeshi