Channar Payesh

Recipe by
Total Time:
45-60 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1 litre - whole fat milk
  • 200 g - paneer or silky tofu
  • 1/2 tin - condensed milk
  • 2 tbsp - sugar
  • 1/2 tsp - cardamom powder
  • 15 to 20 strands - saffron, lightly crushed
  • 2 tsp - milk masala or slivered almonds and pistachios

How to Make Channar Payesh

  • Dissolve cardamom, milk masala (save some for garnish) in 1 tbsp cold milk.
  • Keep aside till it is required.
  • Boil rest of milk in a large heavy vessel.
  • Grate or crumble paneer, sprinkle 1 tsp sugar over it.
  • Toss to mix lightly, keep aside till required.
  • Take one tsp of boiling milk, rub saffron into it.
  • Add condensed milk, to the boiling milk.
  • Simmer on low flame for 12-15 mins, stirring frequently.
  • When the milk is reduced to 2/3 volume, stir in the dissolved cardamom and masala.
  • Add paneer, stirring very gently, so as to keep the crumbs intact.
  • Add saffron, saving few drops for garnishing.
  • Simmer further for 2 mins
  • Take it off from the fire, pour it into a serving dish.
  • Garnish with splash of saffron drops, and saved slivers.
  • Serve piping hot, or very chilled.
  • Shelf life: 2 days if refrigerated.