Creamy Bengali Chanar Payesh: A Delicious Chena and Coconut Kheer
30 minutes
781 reads
About Creamy Bengali Chanar Payesh: A Delicious Chena and Coconut Kheer
Experience the silken luxury of Chanar Payesh, a traditional Bengali dessert that will transport you to a world of sweet indulgence. This isn't your ordinary kheer; imagine the creamy richness of classic Indian rice pudding elevated with the delicate texture of fresh chena (paneer cheese).Subtly sweetened with coconut sugar and infused with the warm aroma of saffron, each spoonful offers a comforting warmth. The addition of dried fruits provides delightful bursts of flavor and a satisfying chewiness.Whether it's a special occasion or a simple weeknight treat, Chanar Payesh is a delicious taste of Bengali culinary heritage you won't soon forget.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Chena Kheer
- 500 gm Milk
- 50 gm Cottage Cheese fresh paneer
- ½ tsp Rice Flour
- 1 tsp Coconut Sugar
- ¼ tsp Saffron Strands soaked in 1 tbsp warm milk
For the Garnish (Optional)
- 2 tbsp Fruits chopped, dried, mixed
Instructions
- In a heavy-bottomed saucepan, bring the milk to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the milk has reduced to one-fourth of its original volume. This concentrates the milk's flavor and creates a richer kheer.
- In a small bowl, whisk together the rice flour with a little bit of the reduced milk to form a smooth paste. This prevents lumps from forming when added to the kheer.
- Slowly drizzle the rice flour paste into the simmering milk, stirring constantly to ensure it incorporates evenly and the kheer thickens slightly. Add the saffron strands (soaked in milk) to the kheer and stir gently.
- Remove the kheer from the heat and let it cool to room temperature. This allows the flavors to meld and the kheer to thicken further.
- Gently crumble the chena and add it to the cooled kheer. Stir in the chopped dried fruits. Sweeten with coconut sugar and mix well.
- Serve the Chanar Payesh chilled or at room temperature. Garnish with extra dried fruits, if desired.
Recipe Notes
Good To Know
- For an extra luscious texture, gently knead the chena for a few minutes before adding it to the milk—this helps break down any graininess and creates a smoother payesh.
- If you prefer a richer flavor, simmer the milk slowly on low heat until it reduces by one-third before adding the chena and other ingredients; this intensifies the creaminess typical of festive Bengali desserts.
- Try adding a handful of chopped, lightly toasted nuts (such as pistachios or cashews) along with dried fruits for a delightful crunch and extra depth of flavor.
- To make a vegan version, substitute dairy milk with thick coconut milk and prepare the chena using plant-based milk like almond or soy; coconut sugar will complement these flavors beautifully.
Expert Tips
- Adjust the sweetness according to your preference by adding more or less sugar/sweetener.
- Garnish with a pinch of saffron strands or cardamom powder for an enhanced aroma and visual appeal.
- Serve the payesh warm or chilled, depending on your preference.
Storage Instructions
- Store leftover payesh in an airtight container in the refrigerator for up to 3 days.
- Gently reheat before serving, being careful not to scorch the milk.
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Recipe Nutrition
Calories: 117kcalCarbohydrates: 15gProtein: 9gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSugar: 15g
Geeta Biswas
Articles: 919
5 Comments
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I’m excited to make this at home!
Great recipe! I’m eager to try it.
This is awesome! Can’t wait to cook it.
This looks so appetizing! Thank you.
What a delightful recipe! Thanks for sharing.