Chena Kheer Recipe – Channar Payesh Recipe
Chena kheer is a traditional recipe which is prepared by adding small Bengali rasgullas in thick saffron milk. You can prepare this mouth watering recipe for any special occasion or festivals. One more quick sweet dessert recipe of kheer for you all!
Surely you will be delighted to see your dear ones lick over this luscious and healthy chena kheer up to the last drop, especially your kids. Garnish the kheer with some dry fruits and serve hot or cold, it’s tempting the either ways. Cardamom powder and saffron adds a flavorful taste to this kheer. So, try out this step-by-step recipe for making chena kheer at your home and enjoy!
Directions
Getting ready:
1. Take milk in two separate vessels and place them in flame.
2. Mix water to lemon juice.
Making:
3. When you see a gentle boil in the milk in one vessel, turn off the flame and let it cool down a little.
4. Then add lemon juice in small portions and keep stirring the milk continuously.
5. The moment milk starts coagulating, stop adding lemon juice to it.
6. Strain the chena over though a cloth. Drain every single drop of water from the chena.
7. When the milk in other vessel simmers, reduce the flame and it simmer for more minutes until it gets thick in consistency. Stir and continue stirring at regular intervals to prevent it from browning at the base.
8. Then add cardamom powder, saffron and powdered sugar to the milk.
9. Now take chena in a plate and knead until it gets smooth and soft. It can take 5 to 6 minutes.
10. Then make small lumps from it and roll into round shapes.
11. Add sugar and 2.5 cups of water in a pressure cooker and let it simmer until the sugar dissolves.
12. When you see boil in the syrup, place the chena balls into it and allow it to simmer for 10 to 12 minutes.
13. Close the cooker with lid. Let it cook till it releases a whistle and keep the flame low.
14. Afterward, turn off the flame and let the steam escape on it own. Remove the lid and let it cool for a while.
15. Transfer the chena balls from pressure cooker on a sieve to drain the syrup.
16. Drop these chena balls to the milk and simmer for 5 to 6 minutes on low flame.
17. Chena kheer is now ready. Transfer it to a serving bowl. Refrigerator for 1 to 2 hours and allow it to cool.
Serving:
18. Garnish with some chopped pistachios and serve this delicious and mouth-drooling chena kheer chilled.
Suggestion
- Cow milk is best for making chena but you can even use fresh buffalo milk as well. In case you don’t find fresh milk then amul full cream can also be used.
- For 4 to 5 members
- Time – 70 minutes
- Full cream milk – ½ liter (for making chena)
- Full cream milk – 1 liter (to thicken it up)
- Sugar – 1 cup (225 grams)
- Powdered sugar – ¼ cup (40 to 50 grams)
- Lemon – 1 (big size)
- Saffron – 15 to 20 threads
- Green cardamom – 4 to 5
- Pistachios – 7 to 8
- Take milk in two separate vessels and place them in flame.
- Mix water to lemon juice.
- When you see a gentle boil in the milk in one vessel, turn off the flame and let it cool down a little.
- Then add lemon juice in small portions and keep stirring the milk continuously.
- The moment milk starts coagulating, stop adding lemon juice to it.
- Strain the chena over though a cloth. Drain every single drop of water from the chena.
- When the milk in other vessel simmers, reduce the flame and it simmer for more minutes until it gets thick in consistency. Stir and continue stirring at regular intervals to prevent it from browning at the base.
- Then add cardamom powder, saffron and powdered sugar to the milk.
- Now take chena in a plate and knead until it gets smooth and soft. It can take 5 to 6 minutes.
- Then make small lumps from it and roll into round shapes.
- Add sugar and 2.5 cups of water in a pressure cooker and let it simmer until the sugar dissolves.
- When you see boil in the syrup, place the chena balls into it and allow it to simmer for 10 to 12 minutes.
- Close the cooker with lid. Let it cook till it releases a whistle and keep the flame low.
- Afterward, turn off the flame and let the steam escape on it own. Remove the lid and let it cool for a while.
- Transfer the chena balls from pressure cooker on a sieve to drain the syrup.
- Drop these chena balls to the milk and simmer for 5 to 6 minutes on low flame.
- Chena kheer is now ready. Transfer it to a serving bowl. Refrigerator for 1 to 2 hours and allow it to cool.
- Garnish with some chopped pistachios and serve this delicious and mouth-drooling chena kheer chilled.
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