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May 9, 2012

Paneer Payasam Recipe | Paneer Kheer Recipe | Step by Step

Before any of you get confused and wonder what Paneer Payasam is all about, let me tell you this is not Basundi or Rabri or any of those delicious things you get when you are super patient and have good-quality milk in hand.

What I have for you today is a delicious DELICIOUS dessert that takes all of 12 mins to make. This is another gem that Darsh introduced me to and I was floored, just like I was with her tiramisu recipe.

Paneer Payasam (Chenna Payash) Recipe

The name she gave this - Chenna Payash - leads me to believe that this is a Bengali dessert, not that we are surprised by that, so I want to leave a disclaimer that this may not be an authentic chenna payash recipe or anything. But did I mention it's delicious?


Paneer Payasam (Chenna Payash) Recipe

Preparation time: 2 minutes
Cooking time: 10 minutes
Serves 2-4 people


Ingredients:
3/4 cup of crumbled paneer (here's how you can make paneer at home)
2 cups of milk (I used low fat)
1/4 cup of sweetened condensed milk (adjust to taste)
2 of green cardamom pods
1/2 tsp of sugar
A few strands of saffron for garnish (optional)
A few pistachios (or almond slivers)

How to Make Paneer Payasam

1. Powder the cardamom seeds with the 1/2 tsp sugar until fine. I don't like biting into chunky cardamom seeds so I pound it fine. If you have powdered cardamom in hand, just omit the sugar and use a bit of that.
Paneer Payasam (Chenna Payash) Recipe

2. In a pan, bring the milk to boil on low heat.
Paneer Payasam (Chenna Payash) Recipe

3. Add the condensed milk and mix well.
Paneer Payasam (Chenna Payash) Recipe

4. Bring to boil again and then add the powdered cardamom.
Paneer Payasam (Chenna Payash) Recipe

5. Crumble paneer as fine as you can with your fingertips...
Paneer Payasam (Chenna Payash) Recipe
... and add it to the boiling milk. Stir well to combine. Let it simmer for about 5 minutes more. Test for sweetness and adjust the amount of milk/condensed milk as desired. You need to have enough liquid base for the paneer to swim in so keep an eye on the consistency. These proportions worked great for me.
Paneer Payasam (Chenna Payash) Recipe
That's it! You can serve it hot but personally we prefer it chilled for a couple of hours. So bring the payesh to room temperature and then chill in the refrigerator.

Oh, and if you want to add saffron, add it at the end when the payesh is hot.

paneer payasam 2

Garnish with pistachios before serving. The payesh looks very dull on it's own and doesn't convey how delicious it is without the help of the pistachios ;)