Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup fresh homemade paneer (cottage cheese)
- 1 cup ripe mango pulp
- 1/2 cup sugar
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup raisins
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee (clarified butter)
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Mixing bowl
- Blender or food processor
Step-by-step instructions:
1. Heat the milk in a heavy-bottomed pan over medium heat. Bring it to a boil and then reduce the heat to low. Let it simmer for 30-40 minutes, stirring occasionally, until the milk reduces to half its original quantity.
2. While the milk is simmering, crumble the paneer in a mixing bowl and set it aside.
3. In a blender or food processor, puree the mango pulp until smooth and set it aside.
4. In a separate pan, heat the ghee over medium heat. Add the crumbled paneer and sauté for 2-3 minutes until it turns slightly golden brown.
5. Add the sugar to the paneer and stir well until the sugar dissolves completely.
6. Add the mango puree to the paneer mixture and stir well. Cook for 2-3 minutes until the mixture thickens slightly.
7. Add the reduced milk to the paneer mixture and stir well. Cook for another 5-7 minutes until the mixture thickens to a pudding-like consistency.
8. Add the chopped pistachios, almonds, raisins, and cardamom powder to the mixture and stir well.
9. Remove the pan from the heat and let it cool to room temperature.
10. Transfer the payesh to a serving bowl and garnish with chopped pistachios and almonds.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 40g
Protein: 10g
Substitutions for ingredients:
- You can use canned mango pulp instead of fresh mango pulp.
- You can use store-bought paneer instead of homemade paneer.
Variations:
- You can add saffron strands to the payesh for a more aromatic flavor.
- You can add chopped cashews instead of almonds and pistachios.
- You can use jaggery instead of sugar for a healthier option.
Tips and tricks:
- Make sure to stir the milk frequently to prevent it from sticking to the bottom of the pan.
- Use fresh and ripe mangoes for the best flavor.
- You can adjust the amount of sugar according to your taste preference.
Storage instructions:
Store the payesh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the payesh in a microwave-safe bowl for 1-2 minutes or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the payesh in individual bowls or in a large serving bowl.
Garnishes:
Garnish with chopped pistachios and almonds.
Pairings:
Serve the payesh as a dessert after a meal.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the payesh is too thick, add a little milk to thin it out.
- If the payesh is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh and clean ingredients and store the payesh in the refrigerator.
Food history:
Payesh is a traditional Bengali dessert that is typically made with rice, milk, and sugar. Mango Chanar Payesh is a variation of this dessert that includes mango and paneer.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve the payesh chilled or at room temperature.
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Region: Indian