Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cottage cheese kheer chhanar payes in bengali. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lajawab bengali chhanar payesh/ chhena kheer/cottage cheese porridge Super tasty, easy to make, few ingredients required, here comes Chhanar paayesh for you. This is very traditional authentic bengali desert. It's known as Chhanar payesh ( Cottage cheese payesam).
Cottage cheese kheer chhanar payes in bengali is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Cottage cheese kheer chhanar payes in bengali is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have cottage cheese kheer chhanar payes in bengali using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cottage cheese kheer chhanar payes in bengali:
- Get 1 litre milk
- Make ready 2 lemon
- Take 1/4 cup sugar
- Get 2 tbsp rice powder
- Make ready 2 green cardamoms
Cottage cheese kheer chhanar payes in bengali. milk, lemon, sugar, rice powder, green cardamoms. Chanar payesh is a cottage cheese pudding (paneer ka kheer) and a very traditional Bengali sweet that adds to the. Paneer / Cottage Cheese cooked in a rich gravy with cashews, fresh cream and tomatoes Shahi paneer, as the name suggests is a royal curry with paneer cooked in a rich and creamy gravy with Chhanar dalna. Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
Steps to make Cottage cheese kheer chhanar payes in bengali:
- Divide the milk into two portions 6:4 ratio. i. e. 600 ml milk in one bowl and 400 ml milk in another bowl.
- Now in a pan, add 400ml milk and keep for boiling. Once boiled up, switch off the flame. Meanwhile, prepare lemon water by mixing lemon juice with equal quantity water. Now once the milk is cooled down a bit, add the lemon water gradually and stir continuously. Now the chhana is ready, using stainer stain the water. Now wash with cold water and using spatula remove the excess water. Keep the chhana (cottage cheese) aside.
- Take a plate, mix chhana (cottage cheese) and rice powder to prepare a smooth and soft dough.
- In another deep bottomed vessel add 600 ml milk and keep for boiling. Once boiled up, turn the flame to low, add sugar and crushed cardamom. Continuously stir until sugar dissolves. Now take the cottage cheese dough and using ginger grater grate it such a way that the grated pieces fall directly into the milk. Now stir it carefully and keep on low to medium flame, stir occassionally. Once the consistency is thicker like kheer, switch off the flame. Keep aside for cooling.
- Now transfer to bowl, garnish with chopped almonds. Keep in refrigerator. Serve chilled.
Chanar Dalna is a signature Bengali dish prepared with Fresh CHANA or Cottage Cheese or Paneer and we don't add onion or garlic while preparing it given it is a Niramish. But I didn't stop thinking about Auntie's concern that there is a chance that Pasta may get confused within Hindi and Bengali! This Bengali Payesh is also a variant of this milk and rice kheer. Here, long-grained rice is cooked in milk and flavoured with classic Indian spices like cardamom and saffron. This Bengali Payesh tastes best chilled, so refrigerate for at least an hour before serving. Главная.
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