A Homely Chanar Payesh

A Homely Chanar Payesh

A high point on a celebratory menu, this one's packed with nostalgia.


1. Boil and reduce milk in slow flame till it is thick.

2. Add the crumbled paneer to the milk.

3. Add condensed milk and bring the milk, paneer condensed milk mixture to a boil.

4. Add cardamom powder and garnish with saffron threads.

Ananya Banerjee

Ananya Banerjee

Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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