Chanar Payes | How to make Chanar Payes

By Koyeli S.  |  10th Mar 2017  |  
4 from 1 review Rate It!
  • Photo of Chanar Payes by Koyeli S. at BetterButter
Chanar Payesby Koyeli S.
  • Prep Time


  • Cook Time


  • Serves





About Chanar Payes Recipe

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

The delicious and mouthwatering Chanar Payes is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chanar Payes is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chanar Payes. Koyeli S. shared Chanar Payes recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Chanar Payes. Try this delicious Chanar Payes recipe at home and surprise your family and friends. You can connect with the Koyeli S. of Chanar Payes by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chanar Payes can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chanar Payes with other users

Chanar Payes

Ingredients to make Chanar Payes

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

How to make Chanar Payes

  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.

My Tip:

You may use cashew-nut, raisin or any other dry fruits to garnish.

Reviews for Chanar Payes (1)

Sheetal Sharma3 years ago

Very nice traditional and classic recipe!

Cooked it ? Share your Photo