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Photo of Chanar Payes by Koyeli S. at BetterButter

Chanar Payes

Koyeli S.
30 minutes
Prep Time
25 minutes
Cook Time
4 People
Read Instructions Save For Later


Chanar Payes is a traditional dish of Bengal. We make it on festivals like Durga Puja, Diwali and Holi.

Recipe Tags

  • Veg
  • Medium
  • West Bengal
  • Dessert

Ingredients Serving: 4

  1. Full cream milk 1+1 liter
  2. lemon juice 1 tbsp Or, Calcium Lactate Powder 1 tsp.
  3. Khoya (grated) 100 gm
  4. sugar as per taste
  5. Vanilla essence 2-3 drops Or, Rose water 1/2 tsp
  6. Keshar 1/5 tsp
  7. Cherry for garnishing


  1. Heat 1 liter milk in a pan. Once it starts to boil, pour in the lime-juice or Calcium Lactate Powder and stir gently. The milk will curdle and clear whey will separate.
  2. Strain the paneer in a muslin cloth. Wash under cold running water to get rid of the lemony smell and then hang it for ½ an hour.
  3. Get the fresh paneer out of the cloth, wrap and start kneading it with the palm, Knead to make it smooth for 5-6 minutes.
  4. Make same size tiny balls from the paneer and keep aside.
  5. Heat rest of milk in another heavy bottom pan. Stir in between to prevent it from burning at the bottom.
  6. When the milk reduces to half mix the khoya to it and stir very well. Continue stirring till it’s thick and creamy.
  7. Now, reduce the flame and start adding the balls one by one.
  8. Once all the balls are added, add the sugar, vanilla essence and a pinch of keshar to it.
  9. Let it simmer on the same heat for 3-4 minutes, stir continuously. Make sure there is enough liquid as the balls will soak up lots of liquid during the process of cooling.
  10. When it becomes cool, keep it in refrigerator for at least half an hour
  11. Take it from the refrigerator, garnish with the cherry and serve in small bowls.

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Sheetal Sharma
Sheetal Sharma   Mar-17-2017

Very nice traditional and classic recipe!

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