Saturday, July 16, 2016



The Bengalis are famous all over India for their sweets and desserts. "Payesh" is a kind of kheer and elsewhere in this blog you will find recipes for the interesting Cabbage Kheer and Dates & Almond Kheer.

This recipe of  a payesh made with paneer (cottage cheese) is adapted from Paneer Payesh by  cookery expert, Niru Gupta in SmartCooky, a NDTV venture.

I tried this dish, which is also known as Chanar Payesh ("Chana" being the Bengali name for paneer) for the first time recently. I was delighted with the results and am sharing this with you. I hope you will like it as much as we did.

  • Paneer, (Cottage Cheese), 150 gms
  • Sooji ( Semolina), 1 tsp
  • Full Cream Milk, 1 litre
  • Green Cardamom, powdered, 4
  • Saffron, 7-8 strands
  • Sugar, 1/2 cup or to taste
  • Almonds, cut into slivers, 6,


In a thick-bottomed pan, boil the milk and by stirring it continuously reduce it to half the original quantity
Mash the paneer and mix it with the sooji, knead it well to form a smooth dough
Make small balls out of this paneer-sooji dough and keep aside
When the milk has thickened to the desired consistency, add the sugar, powdered cardamom and saffron strands and mix well
While keeping the flame on high, add the paneer-sooji balls
Cook for 10 minutes keeping the milk at a boil, stirring gently to ensure the paneer balls don't crumble
Allow it to cool to room temperature,
Garnish with almond slivers and refrigerate
Serve chilled

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