Durga Puja is more than just a religious festival in Bengal; it’s a time of celebration and feasting. Among the many delicacies prepared during the festival, chenar payesh holds a special place in the hearts of Bengalis. This delightful dessert is made from fresh chhena or cottage cheese, milk and sugar and is often served as a divine offering to Goddess Durga and is a symbol of festive indulgence. The use of chhena (paneer) makes it perfect for Durga Puja.
Bengali Style Chenar Payesh Recipe- Serves 4
Prep time: 20 min, cooking time-45 min
Enjoy this festive season with the creamy, luscious chenar payesh made with cottage cheese.
Ingredients
| Quantity | Ingredients |
| 1 L | Milk |
| 1 tbsp | Lemon juice (or vinegar) |
| 4-5 tbsp | Sugar |
| 1/4 tsp | Cardamom powder |
| 2 tbsp | Almonds and pistachios, chopped |
| 2 tsp | Rose water |
| A pinch | Saffron strands |
Method
- In a saucepan, heat 1 litre of full-fat milk. Once it comes to a boil, reduce the heat to low.
- Slowly add lemon juice or vinegar, stirring gently until the milk curdles. You will see the whey separate from the curds.
- Pour the curdled milk into a cheesecloth or muslin cloth placed over a strainer. Rinse the chhena with cold water to remove any sourness from the lemon juice.
- Tie the cloth and hang it for 30 minutes to drain excess water. The chhena should be soft and crumbly after this process.
- In another saucepan, bring 1 litre of full-fat milk to a boil. Reduce the heat and let it simmer, stirring occasionally, until it reduces by half and becomes thick and creamy.
- Add sugar and stir well to dissolve it. Adjust the sweetness as needed.
- Add cardamom powder and saffron strands to the milk. Simmer for another 5 minutes to infuse the flavours.
- Crumble the prepared chhena and gently stir it into the sweetened milk. Let the mixture simmer for 5-7 minutes, allowing the chhena to absorb the sweetness.
- Stir in chopped almonds and pistachios for added texture and flavour. If desired, add rose water. Garnish with more nuts and a few saffron strands.