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Chanar Payes is a traditional dish of Bengal. We make it on festivals like Durga Puja, Diwali and Holi.
Very nice traditional and classic recipe!
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.
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.
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.
Make same size tiny balls from the paneer and keep aside.
Heat rest of milk in another heavy bottom pan. Stir in between to prevent it from burning at the bottom.
When the milk reduces to half mix the khoya to it and stir very well. Continue stirring till it’s thick and creamy.
Now, reduce the flame and start adding the balls one by one.
Once all the balls are added, add the sugar, vanilla essence and a pinch of keshar to it.
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.
When it becomes cool, keep it in refrigerator for at least half an hour
Take it from the refrigerator, garnish with the cherry and serve in small bowls.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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