Sunday, August 8, 2010

Chanar (Cheese)Payesh


Channa ( fresh, not pressed, cottage cheese )- 500 g
Baking powder- ½ teaspoon
Water- 6 cups
Sugar – 2 ½ cup
Refined flour ( maida )- 3 tablespoon
Milk- 6 cups
Cardamom– ½ teaspoon
Pistachio silvers- 3 tablespoon
Saffron – ½ teaspoon

Method :-

Squeeze water from channa then gently mix and mash in baking powder. Roll into 4-5 cm long / round dumplings.
Boil water in a pan, add 2 cups sugar and cook to a single- thread syrup.
Add channa dumplings to the syrup and cook for about 20 minutes on low to medium heat until they start floating on the surface.
Remove dumplings from syrup, put into cold water and keep aside.
Boil milk on medium heat and keep stirring continuously till reduced to half. Remove from heat and cool for 5 minutes. Stir once or twice cooling. Add cardamom powder and remaining ½ cup sugar. Mix well.
Squeeze the water from dumpling and add to the thickened milk ( rabri ) .
Keep in refrigerator till chilled.
Serve chilled, garnished with pistachio silvers and drizzled with saffrom.


Post a Comment