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1 litre - whole fat
200 g -
1/2 tin - condensed
2 tbsp -
1/2 tsp -
15 to 20 strands - saffron, lightly crushed
2 tsp -
masala or slivered
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.