Chhanar Payesh

This kheer/payesh is delicious and much easier and quicker to make than regular rice dessert/pudding.

  • Cooking time
    50 mins
  • Calories
    227
    kcal
Recommended by
99.1
%
of
4348
members who rated this recipe on Youtube

Chhana'r payesh—a dessert made by first curdling milk, and then briefly cooking the resultant cottage cheese in more milk—is possibly the easiest among the myriads of payesh that Bengalis make. If you have all the ingredients, and you most likely do—it's just milk, sugar, and nuts—it only takes 40 minutes to cook from start to finish. Once chilled in the fridge, chhanar payesh is a crowd-pleasing dish for summer get-togethers, or to take to a potluck when you haven't got the time to make something elaborate.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
8 servings
  • 2 L whole milk
  • 20 ml white vinegar
  • 85 g sugar
  • ¼ tsp salt
  • 2 green cardamom
  • ¼ tsp rose water
  • 10 g pistachios (blanched and peeled)
  • dried rose petals (for garnishing)

Method

  1. Soak pistachios in hot water for 5 minutes. Remove their outer covering to reveal bright-green pistachios. Set aside.
  2. Set 1 L milk to boil in a saucepan along with split cardamom pods, sugar and salt. Reduce it on low heat to 30% of its original volume, about 30 to 40 minutes.
  3. Meanwhile, in a second saucepan, heat another 1 L of milk. When it comes to a boil, turn off the heat and allow it to cool for 2 minutes. Add vinegar and cover for 10 minutes. When the milk has curdled, strain it over a fine-mesh strainer or a cheesecloth.
  4. Once the milk in the first saucepan has properly thickened, and the chhana has been drained of all the excess whey, crumble the chhana into the thickened milk.
  5. Add blanched pistachios and rose water. Cook until you see steam coming out (don't overcook the chhana at this stage or it will become dry and squeaky). Turn off the heat and transfer to a dish to cool.
  6. Refrigerate for 6 hours, and serve chilled with a garnish of dried rose petals rehydrated in water.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
    kcal
Viewers liked this
%

Christmas Fruitcake without Alcohol

A festive, rich, spiced cake with dried fruits and nuts

  • 4 hours
  • kcal
Viewers liked this
%

Niramish Mangsho

Mutton cooked without onion or garlic

  • 2 hours
  • 640
    kcal
Viewers liked this
97.9
%

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
    kcal
Viewers liked this
98.9
%
See all New recipes »
More
chhana
recipes
View all »

Chhanar Payesh

This kheer/payesh is delicious and much easier and quicker to make than regular rice dessert/pudding.

  • 50 mins
  • 227
    kcal

Chhana'r Koftakari

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

  • 90 minutes
  • 392
    kcal

Chhanar Paturi

Subtly flavoured cottage cheese cooked in leaf parcels

  • 45 mins
  • 249
    kcal
More
milk
recipes
View all »

Chhanar Payesh

This kheer/payesh is delicious and much easier and quicker to make than regular rice dessert/pudding.

  • 50 mins
  • 227
    kcal

Shora or Chitoi Pithe

A simple Sankranti snack made with rice batter—served with freshly grated coconut and liquid date-palm jaggery.

  • 4 hours
  • kcal

Sabu makha

Sago pearls with ripe, fleshy summer fruits in this no-cook Bengali snack

  • 30 minutes
  • 368
    kcal