Chal’er payesh is the OG of all Bengali desserts, but when you want a failsafe, quick dessert, chhana’r payesh is the winner. Chhana or chhena (that’s how it is known in the rest of India) is basically fresh cheese made from curdled milk. This cheese is used to make many sweets in Bengali culture. Chhana’r payesh is one such mishti.
My grandparents had cows in their farmhouse in Canning. The purpose was to ensure that the grandkids were always getting fresh, unadulterated milk. Therefore, each summer holiday, Dida prepared a wide array of sweets and payesh for all of us. During my days in Calcutta back in the 90s, it was a feast of mishti. Dida would make a very subtly flavoured chana’r payesh in a jiffy. But she would use a lot of cardamom that I wasn’t quite fond of. Later on, when I learnt to cook, I replaced the cardamom with saffron.
chhanar payesh (3)
Chhana shapes our sweet life
Chhana in integral to our way of life. It gives us roshogolla, sondesh, pantua, chhanar jilipi, ledikeni and so much more. It also anchors home desserts like chhanar payesh. Fresh chhana speaks of season and care. Families bring out versions for festivals and guests. Some add nolen gur in winter. Some keep it pale and light. However you choose, chhana teaches thrift, patience, and a steady hand.
chhanar payesh cover image
Tips and tricks
- Use full-fat milk.
- Do not over-acidify when making chhana; rinse well to remove the tang.
- Let the chhana drain but don’t press it dry.
- Reduce milk till it coats the spoon. Add sugar only after reducing.
- Crumble chhana gently so you keep soft pieces.
- Roast nuts lightly in ghee for crunch.
- Chill before serving.
- For a winter twist, stir in nolen gur off the heat and adjust sweetness. Taste, tweak, and serve.
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Ingredients
Method
- Bring 1 litre milk to a full boil. Turn off the heat and wait 10 seconds.
- Add 25 ml vinegar and stir gently; if it hasn’t split completely, add ½–1 tsp more vinegar.
- Once the whey is clear, strain immediately and rinse the chhana under running water to remove any sourness.
- Leave it in the strainer over a bowl to drain.
- Heat 1 tbsp ghee in a small pan.
- Fry the chopped pistachios, cashews, and almonds till lightly golden. Set aside.
- In a heavy-bottomed saucepan/kadai, bring the second 1 litre milk to a boil.
- Add a pinch of saffron and simmer on low, stirring and scraping the sides, until the milk reduces to about ⅔ of its original volume.
- Add 1/3 cup sugar and let it continue to simmer until the milk coats the back of a spoon.
- Crumble the drained chhana with your fingers into small bits and add to the thickened milk along with the roasted nuts.
- Mix gently to combine, then take it off the heat (don’t cook the chhana further so it stays soft).
- Cool to room temperature, then chill.
- Serve cold, topped with more roasted nuts.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
