Today, we're exploring the sweet, creamy delight known as Chanar Payesh! This Bengali treat is a must-have for anyone with a penchant for milky desserts and soft chana balls. Let's jump into this culinary adventure!
Step 1: Making the Chana Balls We’re going the convenient route with store-bought paneer, which makes the process quicker and just as delicious.
Crumble the Paneer: Start by crumbling the paneer into a bowl. The finer, the better – get those hands working!
Sweeten It Up: Mix in some sugar with the crumbled paneer. This will give our chana balls that sweet kick.
Shape the Spheres: Roll the sweetened paneer into small spheres. They should be about the size of marbles – just like the ones you lost under the couch as a kid.
Size Matters: Be cautious not to make them too big; they’ll puff up in the milk, and you don't want chana giants in your payesh. To be frank, I made them a bit too big. I didn't think about the fact that they would increase in size in the milk, so be sure not to make the same mistake I did.
Step 2: Preparing the Milk Time to get that creamy, dreamy base ready.
Boil the Milk: Pour whole milk into a pot and bring it to a boil. Rich, full-fat milk is your best friend here.
Spice It Up: Add cardamom seeds to the boiling milk. You could use saffron for a yellow hue, but I wanted to keep my Chanar Payesh pure white, so I skipped it. Your kitchen, your rules!
Reduce the Milk: Let the milk simmer and thicken, stirring occasionally to prevent sticking.
Step 3: Adding the Chana Balls Now for the magic – combining the creamy milk with our sweet chana spheres.
(notice the before and after)
Simmer and Soak: Once the milk has thickened, gently add the chana balls. Let them soak and simmer, absorbing all that creamy goodness and expanding slightly.
Step 4: The Finishing Touches Time to add some flair!
Nutty Crunch: Soak some pistachios and almonds to remove their skins easily, then chop and sprinkle them over the Chanar Payesh. This adds a delightful crunch and a touch of elegance.
Fun Fact: Chanar Payesh is often made during Bengali festivals and special occasions, bringing joy and sweetness to celebrations. It's pretty much a combination of roshogollas and kheer to put it simply.
So there you have it – the ultimate guide to making Chanar Payesh, a dessert that’s as delightful to prepare as it is to eat. Whether you're a kitchen pro or a newbie, this recipe is sure to become a favorite in no time.
Stay tuned for more scrumptious recipes coming your way soon. Until then, happy cooking and even happier indulging!
