Ingredients

• 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.