Paneer/Cottage cheese is one of the staple ingredients in an Indian household. Simple to make, it is a good source of calcium & proteins and is beneficial to health when consumed in moderation. Paneer has the unique ability to retain its own flavours while adopting the flavours of the spices added to it. Its unique mild sour flavour can be enjoyed with a spoon of sugar or sprinkling of salt and pepper or in a complicated or simple mix of spices.
There are many dishes that have paneer as the core ingredient but in almost all cases there dishes are savory. Paneer can be found in most Bengali sweet dishes but the one unique dish that I have not found anywhere is the Chanar Payesh/Paneer Kheer/Cottage cheese Pudding that my mother makes.
This is an exotic dish that gets made occasionally considering the high calorie content but is lip smacking delicious. A very simple combination of milk, sugar, paneer, cardamom powder & dry fruits, it is simple to make and is a sweet lover’s dream come true.
This is my dad’s favorite sweet dish. As tradition goes in Bengal chaler(rice) payesh(pudding) is especially made on birthday’s, mom makes this on his birthday instead and add a few grains of rice to uphold tradition. Making this payesh(pudding) takes me back to the excitement that would come with dad’s birthday when mom would make this payesh especially for him and we would all dig in. What I find unique about this memory is that the payesh never really tasted as delicious when she made it on other occasion. I think it was the trick of the secret ingredient.
Here is to a sweet dish made with lots of love.
Chanar Payesh/Paneer Kheer/Cottage Cheese Pudding :-
Notes :
•It is advisable to use full cream milk as the milk will thicken quickly and enhance the taste of the dish. Further toned milk already has the cream removed and on thickening the cream that it forms is usually rubbery and tasteless.
•The paneer should be fresh. If using homemade paneer then make sure that it has been pressed to a block or else the paneer will scatter once it touches the hot milk. A block shape also helps in cutting it to cubes.
•You can add or reduce the amount of sugar and dry fruits to your own preference. Cardamom powder is also optional. I usually don’t add it myself.
•It is very important that you put in the paneer at the very end. If it is put in earlier it will become rubbery and inedible.
•Putting a steel stirrer into milk left to reduce ensures that the milk doesn’t boil over. It is really helpful when you don’t want to stand in front of the milk for half an hour. You just need to come back occasionally and give the milk a stir.
Paneer/Cottage Cheese 200 grams
Full cream Milk 1 liter
Sugar 8 – 10 tbsp
Cardamom Powder ½ tsp (optional)
Cashews 10 – 12 (split into half from the middle)
Raisins 20
•Bring the milk to a boil in a thick bottomed pan. Once it reaches a rolling boil reduce heat and let it reduce to half the amount. 
•While the milk is simmering add in the sugar and let dissolve. Put a long steel stirrer into the milk and keep stirring occasionally.
•While the milk is reducing cut the block of paneer into small cubes and set aside.
•Once the milk has reduced to half switch off the gas and add in the paneer and dry fruits and cover the pan.
•Once the payesh has reached room temperature put it in the refrigerator to cool before serving.
•Serve cold.
Serves : 10 – 12 people.
Enjoy ! ! !
I am submitting this dish to the "Master Chef India 2 Contest" being held at Indiblogger.
