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Home / Recipes / Chanar Payesh ( Bengali Style Cottage cheese Pudding)

Photo of Chanar Payesh ( Bengali Style Cottage cheese Pudding) by Linsy Patel at BetterButter

Chanar Payesh ( Bengali Style Cottage cheese Pudding)

Linsy Patel
240 minutes
Prep Time
10 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Chanar Payesh ( Bengali Style Cottage cheese Pudding) RECIPE

I had some milk which had gone bad, so I made paneer out of it. I was thinking what to make out of this 1 cup of paneer, didn't want to make it savory and had just finished my ricotta rasmalai. The taste was still on my tongue so I just searched on Google and found this dish. I saw two recipes and both were totally different, so I just used my gut feeling about this dish and the basic idea to make this one. It tastes just like rasmalai but a crumbled one, but boy, it was a heavenly dessert. If you do not have enough paneer to make the ras malai , I suggest please make this one and you will love it!

Recipe Tags

  • Egg-free
  • Easy
  • Diwali
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. 1 cup fresh paneer
  2. 1/2 can condensed milk (start from 1/2 and add more as needed)
  3. 6 cups whole milk
  4. Nuts as per your choice (I used almond, pistachios and a pinch of cardamom powder)


  1. Heat a heavy bottom pan, add milk in it and boil till it becomes thick. Stir it continuously so it doesn't stick at the bottom. Add condensed milk and check the sweetness, add more if needed.
  2. Then add nuts and cardamom powder. Mix it well. Add the crumbled paneer in it, cook it on a low flame for only 3-4 minutes because you don't want your milk to curdle.
  3. Take it out in a container and when it's completely cooled, put it in the freezer and serve it chilled as it is or with ice cream.

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