Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup fresh paneer (cottage cheese)
- 1/2 cup sugar
- 1/4 tsp saffron strands
- 4-5 green cardamom pods, crushed
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
Special Equipment Needed:
- Heavy-bottomed pan
- Wooden spoon
- Mixing bowl
- Serving bowls
Step-by-Step Instructions:
1. Heat the milk in a heavy-bottomed pan over medium heat. Keep stirring occasionally to prevent it from sticking to the bottom.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer for 30-40 minutes until it reduces to half the quantity.
3. Meanwhile, crumble the fresh paneer in a mixing bowl and set aside.
4. In a small bowl, soak the saffron strands in 2 tbsp of warm milk.
5. Once the milk has reduced to half, add the crumbled paneer, sugar, crushed cardamom pods, and soaked saffron to the pan. Mix well and let it simmer for another 10-15 minutes.
6. Turn off the heat and let the mixture cool down to room temperature.
7. Once cooled, transfer the mixture to serving bowls and refrigerate for at least 2 hours.
8. Garnish with chopped pistachios and almonds before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 25 minutes
Temperature:
Medium heat for boiling the milk, low heat for simmering the milk and paneer mixture.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 35g
Protein: 10g
Substitutions for ingredients:
- Fresh paneer can be substituted with ricotta cheese.
- Almonds and pistachios can be substituted with any other nuts of your choice.
Variations:
- You can add rose water or kewra water for a floral flavor.
- You can add chopped fruits like mangoes or strawberries for a fruity twist.
Tips and Tricks:
- Keep stirring the milk occasionally to prevent it from sticking to the bottom.
- Use full-fat milk for a creamier texture.
- Soak the saffron strands in warm milk for at least 10 minutes to release its flavor and color.
Storage Instructions:
Refrigerate the chanar payesh in an airtight container for up to 2 days.
Reheating Instructions:
Microwave the chanar payesh for 30-40 seconds or until warm.
Presentation Ideas:
Serve the chanar payesh in small earthen pots for an authentic touch.
Garnishes:
Chopped pistachios and almonds.
Pairings:
Serve with hot jalebis or rasgullas for a complete dessert experience.
Suggested Side Dishes:
None.
Troubleshooting Advice:
- If the milk and paneer mixture is too thick, add a little more milk to adjust the consistency.
- If the chanar payesh is too sweet, reduce the amount of sugar in the recipe.
Food Safety Advice:
Make sure to use fresh and clean ingredients. Refrigerate the chanar payesh immediately after serving.
Food History:
Chanar payesh is a traditional Bengali dessert made with milk and paneer.
Flavor Profiles:
Creamy, sweet, and aromatic with hints of saffron and cardamom.
Serving Suggestions:
Serve chilled for a refreshing dessert.
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Region: Indian