CHENNAR PAESH

Hi all🙋🏻,

CHENAR PAESH or you can say cottage cheese dumplings in milk pudding!!!! Yummy for tummy 😄.

Tried rasgullas many times. Thought to try chena paesh which is very commondessert of bengali parties. Recipe of chenna balls is same like of rasgullas apart from size. These balls are 1/6 times smaller than rasgullas. Don’t confuse milk pudding for rabri. This pudding is not so thick. The density will be just like kheer. In Bengal, kheer is known as paesh… So here’s the recipe follows !!!

INGREDIENTS:

FOR CHENNA BALLS:

Measurements are taken from measuring cups.

1/2 lt cow’s milk, 1/4 tsp of citric acid or nimbu phool, 1/2 cup sugar, 1 pinch green cardamom powder, 2 cups water.

FOR MILK PUDDING:

1/2 lt full cream milk, 100 gms condensed milk, 2 tsp sugar, 1/8 tsp green cardamom powder and few saffron strands.

FOR GARNISHING:

Few almond flakes, few pistachio flakes, few saffron strands.

METHOD:

FOR CHENNA BALLS:

Take 1/2 lt milk. Let it boil once and switch off the flame. Let it rest for 30 seconds. 

Now add citric acid. Let the milk curdle. 

Now strain the milk in cotton cloth below running tap and let the tap be on until the chenna comes to room temperature. 

Now hang the strainer so that all the moisture comes out through the cloth. This process takes 1 hour.

Now take a wide pan. I have used idli pot. Add sugar and water and a pinch of green cardamom powder. Let it boil on high flame. 

Now take out chenna from the cloth and knead it on granite slab or some open surface. 

Knead till the chenna rolls up like a ball and you will get fat in your hand. At this stage chenna will not stick to your palm. It’s done now. 

Make 32 – 34 balls. 

When sugar syrup starts boiling add half of the chenna balls and cover the lid immediately. When you put first ball, just wait for 5 seconds. If it doesn’t break then only add rest of the balls. Otherwise knead a bit more. This experience you will get as much you make it frequently. Let it cook for 10 minutes covered on high flame.

After 10 minutes, switch off the flame and leave it covered for an hour.

FOR MILK PUDDING:

Take a saucepan. Add milk and let it boil till it reduces by 25%. 

Add condensed milk and sugar. Stir for 5 minutes.

Now squeeze the chenna balls and dip all into the boiling milk pudding. Let it boil for 5 minutes.

Add green cardamom powder, chopped pistachios and few saffron strands. Switch off the flame. Let it cool at room temperature.


Chill and serve!!!!

KEEP COOKING👍🏻

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