Bengali-Style Chenar Payesh For Your Durga Puja Indulgence

Whether you are planning to prepare chenar payesh as an offering to Goddess Durga or as a sweet indulgence for your guests, this delicious dessert will surely enhance your festive food.

Sakshi Arora

Updated Oct 9, 2024, 03:43 PM IST

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.

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