Chenna Payesh

Delicious cottage cheese pudding

Prep Time 8 min
Cook Time 13 min
Serving Size 3
Recipe Type Microwave Oven

Mishti (sweet) is an integral member of Bengali cuisine, and Chenna Payesh is one of its many shining stars. Fresh chenna (cottage cheese) is simmered in milk, flavoured with saffron, and sweetened with jaggery. A simple garnish with a sprinkling of chopped nuts like pistachios and almonds makes Chenna Payesh a treat for the palate and a feast for the eyes. This dessert is traditionally served chilled, making it a refreshing end to any meal. It is often in demand on festivals and special occasions, its creamy, aromatic sweetness spreading joy and celebration.

Ingredients

500 ml Milk
6-8 strands Saffron
2 tsp Lemon Juice
½ cup Jaggery
5-6 Almonds
5-6 Pistachio

Method

Pour the milk into a microwave-safe bowl and heat it at 60% micro power for 6 minutes, stirring it after every 2 minutes. Add the lemon juice to the milk and stir until it curdles. Strain the milk when and tie the chenna in a muslin cloth. Cool it.
Heat another batch of milk in a separate bowl at 60% power and reduce it until it becomes slightly thick. Add the jaggery and stir it. Add the saffron and heat it for 3 more minutes. Add the chenna, soaked almonds, and pistachio. Heat it for 2 more minutes and leave it to cool.
Serve at room temperature, garnished with chopped almonds.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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