How to make Channar Payesh / Paneer Rabdi - Ananya's Bong Kitchen | Ananya Banerjee

Ananya's Bong Kitchen Episode #5

Watch the making of Channar Payesh / Paneer Rabdi by Ananya Banerjee.
When you think of sweets, Bengali Sweets are made little differently, unlike others as they use Khoya, Mawa, but in this recipe Ananya has used Paneer.
Ananya’s new series showcasing Bengal’s special recipes.

Channar Payesh / Paneer Rabdi

Ingredients:
1 Litre Milk (Boiled and reduced to 1 Cup)
250 grams grated Paneer or Chhena
½ Cup Sugar
1 pinch Cardamom Powder
2 tbsp Rose Water
2 drops of Kewra Essence (Optional)
Rose Petals / Dry Fruits

Method:
Boil and reduce milk in slow flame till it is thick. Add the grated Panner / Chhena to the reduced milk.
Let it cook for few minutes. Add Cardamom Powder, Rose Water and Kewra Essence and mix well.
Cook it for few minutes. Garnish with Rose Petals/ Dry Fruits.


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