Chhana Payesh (Chhana/Paneer pudding)
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
A luscious and minimal milk pudding made with chhana (paneer); a comfort food for most Bengalis.
Course: Dessert
Cuisine: Bengali (Indian)
Servings: 4
Author: Rapti B
  • 1 litre Milk (full fat)
  • 500 grams Chhana/Paneer (grated/crumbled)
  • 3/4 cup Sugar
  • 2-3 Bay leaves
  • 1/2 cup Golden raisins
  • 1/2 teaspoon Cardamom powder (optional)
  • 1/4 cup Chopped nuts (optional)
  1. Pour the milk in a saucepan or heavy-bottomed pan, place on low heat and bring to boil while stirring frequently.

  2. Allow the milk to boil for 10 minutes before adding the bay leaves; continue to boil till the milk reduces by half. Stir frequently.

  3. Add 1/2 cup sugar, stir and bring to a boil. Allow the milk to boil for 5 minutes.

  4. Add the chhana/paneer to the boiling milk and cook for 20 minutes, stirring frequently.
  5. Add 1/4 cup raisins, give the payesh a quick stir, add the cardamom powder and remove from the heat.
  6. Serve warm or cold, garnished with chopped nuts.

Recipe Notes

Paneer can be easily bought from any Indian store in your city. According to my cousin sister, ricotta cheese could be a substitute. Or you could come back here tomorrow and learn how to make chhana/paneer at home.

• Sugar does not allow a mixture to thicken or ingredients – like rice or vegetables – to cook. It is added at the end like we did with the Gaajar ka Kheer. But since the chhana is already cooked, the sugar is added earlier and then the chhana.