Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of one of my favourite Bengali dessert, chhanar payesh. I have used date palm jaggery to make the payesh but generally those bought from shop, are made with sugar. Few shops sell chhanar payesh with gur but only during the winter season.
So, lets take a look at the recipe for chhanar payesh.
Full fat milk 2 lt
Date palm jaggery or khejur gur 4 tbsp or as per taste
Granulated sugar 1 tbsp
All purpose flour or maida ½ tbsp
Juice of 2 lemon
• Take 1 lt milk in a saucepan and set it on medium high flames. Bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little with stirring until the milk curdled
• Let it cool down a little and then strain out the curdled milk or chhana in a clean piece of cotton cloth
• Wash the chhana under running tap water and hang it for about 4 hours so that the excess water is removed
• Now take the chhana in a flat bottomed plate and crumble the lump
• Before you start making the chhana balls, take the remaining 1 lt milk in a heavy bottomed saucepan or kadhai and set it on high flames and bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to medium low and keep boiling untill it has reduced to less than half of the original volume. It will take about 30 to 40 minutes.
• By the time the milk is getting ready, prepare to make the chhana balls.
• Smoothen the chhana by applying pressure with the lower part of the palm and moving forward to get smooth and fine texture of the chhana
• Add maida and sugar and mix well with the chhana following the same process as mentioned above untill the sugar granules melts
• Now keep 1/4th part of the chhana mix separately and make small balls with the remaining mixture by rolling small portions between your palms
• Once the milk has reduced to the required volume, gently drop in the chhana balls one by one into the milk. Do not stir at this stage. Let the balls cook for 15 minutes
• Now the balls will have increased in size. At this stage crumble and add the remaining chhana mixture and the jaggery or gur and wait for some time before stirring
• Now stir gently and cook for another 5 to 7 minutes. By this time the milk will thicken and reduce to almost 1/3rd of the original volume
• Switch off the flames and transfer chhanar payesh to a serving bowl and allow it to cool down completely and then serve.