Guide to Make Cottage cheese kheer chhanar payes in bengali in 16 Minutes for Beginners

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cottage cheese kheer chhanar payes in bengali. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cottage cheese kheer chhanar payes in bengali is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Cottage cheese kheer chhanar payes in bengali is something that I’ve loved my entire life. They are fine and they look fantastic.

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).

To begin with this particular recipe, we must prepare a few ingredients. You can have cottage cheese kheer chhanar payes in bengali using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cottage cheese kheer chhanar payes in bengali:

1. Take 1 litre milk
2. Prepare 2 lemon
3. Get 1/4 cup sugar
4. Make ready 2 tbsp rice powder
5. Get 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.

Instructions to make Cottage cheese kheer chhanar payes in bengali:

1. Divide the milk into two portions 6:4 ratio. i. e. 600 ml milk in one bowl and 400 ml milk in another bowl.
2. 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.
3. Take a plate, mix chhana (cottage cheese) and rice powder to prepare a smooth and soft dough.
4. 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.
5. 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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