Channar payesh

Traditional dessert - Channar payesh

Husband arrives home after months of touring, and i wanted to tease his sweet-tooth as home- coming ^_^
Something traditional on my Bong mind, so this is what i made for him……easy and yet not so humble ‘Channar payesh’ ( chenna kheer).
Instant chart buster !!! 😉 😀

Here’s what i did……….


1 +1 kg – milk

3 1/2  tbsp + 1 tsp (powdered) – sugar

1 tbsp – lime juice

¼ tsp – cardamom powder

1 tsp – crushed pistachios


Boil 1 and 1 kg of milk separately. For the first 1 kg, bring it to boil and add lime juice, stirring continuously. The milk will curdle to produce cottage cheese. Strain it out in a cheese cloth and wash it nicely under the tap water. This will take away the lemony taste, which is important in the final process.

Hang and cool the cheese. Once cooled, taking it out into a large plate, add the sugar powder and mash the cheese well with the heel of the palm. (like we do for making rosogulla)

Boil and reduce to half it’s quantity the other 1 kg of milk on a low flame. It will turn a pinkish hue once reduced. Add the cardamom powder at this stage and slowly and gradually start adding the cottage cheese, randomly (you can choose to make it like a dumpling)

Add the sugar and let it boil for 15 more minutes.

Add the pistachios. Chill in fridge before serving. 🙂

P.S. : you choose your own choice of garnish. I used pistachios and dried rose petal and a teaspoon of rose- water.

happy cooking !! 🙂

Cheers !! 😀






About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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5 Responses to Channar payesh

  1. This is gorgeous and had been waiting for this recipe. Thanks for posting it :).

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  3. Pingback: Independence day platter | acbistro

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