Chhena payas

CHHENA PAYAS 

With lots of love and appreciation from all I received, I am celebrating my 50^th post. Today is Mahalaya Amabasya. So it becomes very special occasion for today’s post.

Mahalaya Amabasya is very special as it is last day of Pitru Paksha. In all parts of India this Amabasya is celebrated as a shradh to the Pitru Purusha (ancestors). After that Matru Paksha will start. This is the beginning of Dussehra and Navratri.

On the occasion of Mahalaya and my 50^th post celebration I am updating a special sweet dish. This is Chhena Payas or Chhena Khir or Paneer Milk Pudding. This dish is one of the favourite in my family. This recipe needs very few ingredients but the taste of the dish is divine. Here is the recipe

Milk- 2 ltrs

Sugar 7 to 8 tbsp

Vinegar- 2 tbsp

Kaju & Kismish- ½ cup

Ghee- 2 tbsp

Cardamom powder- 2 tsp

 

In a heavy bottom pan add 1 ½ lit milk. Keep the bowl on fire and let it boil and reduce. The milk should be reduced to the ½ lit in volume. Stir continuously while reducing the milk. This process will take around 45 mins.

Now add cardamom powder and sugar to it. Don’t boil milk more time after adding sugar. There is chance of sticking to the bottom. Burnt smell of milk will spoil the dish.

In the mean time take ½ lit milk in another bowl. Keep on the flame and allow boiling. Now add vinegar to it and let the milk split. Cook up to the whey water separates from the milk solid. Now strain the milk solid in a strainer and allow it to come down to the room temperature.

Heat ghee in a pan and fry kaju and kismish up to golden in color and keep aside.

Now crumble the cool paneer with hands. Mix the crumbled paneer to the reduced milk (note: add this just after adding sugar to the milk) and cook for 3 to 4 mins.  Now add fried kaju and kismish to it and switch off the gas. Let the payas come down to room temperature. It can be served in room temperature or chilled. I love Chhena Payas chilled.

Serve as your taste buds need.