Desi Fiesta

Day 6 ~ Channar Payesh – Bengali Thali | How to Make Paneer Kheer

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Indian sweets Recipe

Indian Thali recipes

I love to try all cuisines from India they are so diverse but so reminds of home country when you live in abroad especially. I prepared this thali 1 years back for the mega marathon and I can’t believe am revealing it now. So coming the thali It is a elaborate “Bangla Ranna ”  Ranna means feast or Thali  Ofcourse it is my version of Ranna bcoz typical bangla ranna includes all the non veg delicacies in the platter. When I think of bengal it is the paneer sweets which reminds me I used to enjoy in my childhood. we had a bengali neighbor and she used to baby sit me most of the time in fact she was the one who named my pet name ” manu” .. Ha ha now all of you know only my mom and now my h calls me with my pet name. Now coming to the ranna the menu was – Cholar dal, Matar kachori with aloo channa sabzi, Doi Dharosh ( Bindi in curd gravy) , Bohari ( mint flavored chaas) and my fav channar payesh for dessert.

I Love to cook elaborate meal for my blog and as you will be knowing I have prepared lots of thali and some where missed out in my previous marathon bcoz my lappy crashed and I lost all my data in it but thank god I have this habit of sharing in fb before I post my stuffs here and saved a single pic from each of my left out thali. So I had to redo a recipe from thali again. I had planned to redo the whole thali but unfortunately cudn’t do it so posting my fav bengali dessert from this thali. Channar payesh is similar to what we know as rasmalai it looks the same but as you know every region has its own name for similar dishes. This has similar method as we do for rasmalai but a little tweak in the recipe. Now moving to the recipe..

Indian state Recipes

Bengali Recipes

Channar Payesh

                                      Category   Preparation time     Cook Time
                                          Indian States
            25 mins
      20 mins

  Ingredients
  For making chenna
  Milk – 1/2 ltr
  Lemon juice – 2 tbsp or Vinegar – 1 tbsp
  For sugar syrup 
  Sugar – 1 1/2 cups
  Water – 4 cups
   For Payesh
  Milk – 1/2 ltr
  Condensed Milk –  1 cup
  Saffron – few strands 

  Method 
  For Rasgullas / Channar

  •  Boil milk  after it boils turn off the flame and add lemon juice or vinegar immediately and stir it till the paneer separates from the whey.
  • Keep a muslin cloth on a strainer and pour the prepared paneer and separate it from the whey water.
  • Bring the corners of the muslin cloth together and gently press to remove the excess water from it.
  • Once the water is drained completely from the paneer , Transfer the paneer on a plate and knead the paneer well with your palm till it form a smooth dough.
  • Divide the paneer to equal sized balls and keep it ready.
  • In a sauce pan put sugar and water, after the sugar dissolve and the syrup starts boiling drop the paneer balls in to it.
  • Cover the sauce pan and cook the paneer balls in syrup for 15 mins and then turn of the flame.
  • Let them stand in the covered sauce pan for 10 more mins.
  • Let them cool completely.
  • Till them you can make the payesh base . Boil the milk in a sauce pan in sim flame till 4  cups of milk evaporates and become 3 cups. 
  • Add the condensed Milk and boil the milk well for 10 more mins.
  • Remove the rasgullas from the syrup ( press them well and remove the excess syrup)  and drop them in the boiling milk. 
  • Add the saffron strands and boil the paneer balls or the rasgullas in the payesh for 10 mins.
  • The milk should leave out little malai to make it more rich.
  • Turn of the flame cool them completely and then chill them refrigerate .
  • After it chills garnish with nuts if needed and enjoy them chilled.
  • It tastes Best when it is consumed chilled.

Bebgali sweets recipes

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Comments

  11. v says

    great thaali but you haven't posted the recipes of the dishes except chenner payesh. Also, i made your gujarati thaali. it was wonderful. will you be doing another gujarati thaali again? i would love to make more gujju dishes.thanks