In a heavy bottom pan add 1 ½ lit milk. Keep the bowl on fire and let it boil and reduce. The milk should be reduced to the ½ lit in volume. Stir continuously while reducing the milk. This process will take around 45 mins.
Now add cardamom powder and sugar to it. Don’t boil milk more time after adding sugar. There is chance of sticking to the bottom. Burnt smell of milk will spoil the dish.
In the mean time take ½ lit milk in another bowl. Keep on the flame and allow boiling. Now add vinegar to it and let the milk split. Cook up to the whey water separates from the milk solid. Now strain the milk solid in a strainer and allow it to come down to the room temperature.
Heat ghee in a pan and fry kaju and kismish up to golden in color and keep aside.
Now crumble the cool paneer with hands. Mix the crumbled paneer to the reduced milk (note: add this just after adding sugar to the milk) and cook for 3 to 4 mins. Now add fried kaju and kismish to it and switch off the gas. Let the payas come down to room temperature. It can be served in room temperature or chilled. I love Chhena Payas chilled.
