Chhanar Payesh

Chhanar Payesh by Ratna Prakash


  1. Whole milk – 2 litres
  2. Fresh Paneer – 250gms, cut into small squares
  3. Sugar – ¾ cup or to taste
  4. Raisins – 1/2 cup
  5. Green Cardamoms – 10
  6. Almonds – 1 tablespoon, blanched and cut in slivers


Bring milk to boil in a heavy bottomed pan. Add the green cardamoms and simmer till it reduces to 1 and 1/2 liters. Add paneer and raisins. Simmer till raisins are plump and paneer is soft. Add sugar to taste. (I would add not more than 3/4 cup. But a table spoon less would be better). Serve chilled. You could garnish with slivered almonds which have been soaked in water.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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