Chana r Payesh (Cottage Cheese Pudding)!

A rich, festive dessert made with fresh chana (paneer) and milk.

Ingredients

For Chana (Cottage Cheese):

• Full-fat milk – 1 liter

• Vinegar – 2 tbsp (diluted with 2 tbsp water)

For Payesh (Pudding) :

• Evaporated milk – 1 can (12 oz / ~350 ml)

• Condensed milk – ½ can (~200 ml, adjust for sweetness)

• Full-fat milk – 1 cup (to balance thickness)

• Mawa milk powder – 2 tbsp (adds richness and body)

• Cardamom – 3 pods (crushed)

• Bay leaf – 1 small

• Ghee – 1 tbsp (optional, enhances aroma)

• Saffron strands (optional) – few soaked in 1 tbsp warm milk

• Cashews – 2 tbsp

• Raisins -2 tbsp

• Some chopped pistachios and dried rose petals for garnishing.

Prepare Fresh Chana

1. Boil 1 liter of milk in a heavy pan.

2. Add diluted lemon juice gradually while stirring.

3. When milk curdles completely, remove from heat.

4. Strain through a muslin cloth and rinse under cold water to remove the vinegar flavor.

5. Hang for about 15 minutes — it should be soft, not dry.

6. Crumble gently with your fingers;

Make the Payesh (Pudding)

1. In a heavy pan, mix evaporated milk, condensed milk, and full-fat milk.

2. Stir and bring to a gentle boil over medium heat.

3. Add mawa milk powder, bay leaf, and cardamom.

4. Reduce heat to low and simmer for 10 minutes, stirring occasionally until thick and creamy.

5. Taste and adjust sweetness — add more condensed milk, if needed.

Combine Chana

1. Add the crumbled chana to the milk mixture.

2. Stir gently so that the chana spreads evenly but doesn’t break apart.

3. Add chashew and raisins and mix

4. Simmer for another 5–7 minutes on low heat — the chana will absorb the rich milk flavor.

5. Add saffron milk and ghee for aroma .

6. Turn off the heat once the texture is creamy but not too thick (it thickens further as it cools).

   
   

Garnish and Serve

• Sprinkle chopped pistachios and dried rose petals on top.

• Serve this chilled Chana Payesh.

Tips

• If the mixture becomes too thick, add a little warm milk to loosen.

• A few drops of rose water can be added at the end for extra aroma.

• Mawa milk powder adds creaminess — avoid skipping it.

• Use fresh chana — not store-bought paneer — for the best soft texture.

• Stir constantly while simmering to prevent sticking or burning.

• Store in the fridge up to 3 to 5 days; tastes even better the next day!