Chanar Payasam

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Chanar Payasam


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 2
  • 1/2 tsp Elaichi (Cardamom) Powder

  • 3 tbsp Kishmish (Raisins)

  • 3 tbsp Kaju (Cashew Nuts) Chopped

  • 500 gram Paneer Grated

  • 1 litre Milk ½ liter Full cream milk – (for making chena)

  • 1 cup (225 grams) Sugar

  • ¼ cup (40 to 50 grams) Powdered sugar

  • 1 Lemon – (big size)


  • Take lemon juice and add water in same quantity. When milk starts simmering, take it off flame and allow it cool. After 3 to 4 minutes, add lemon juice little by little and keep stirring constantly. Strain the chena over a cloth and pour cold water over it to remove the sourness. Lift up the cloth from all sides and squeeze out the excess water. Chena for making rasgullas is ready.
  • Thicken up the milk: For kheer, when milk starts simmering, reduce the flame and cook until it thickens. Keep stirring the milk at regular intervals so that it doesn’t stick to the bottom of the pan. When milk thickens up, add cardamom powder, and powdered sugar
  • Take chena in a plate and knead for up to 5 to 6 minutes until smooth. Make small lumps from the chena and roll giving them round shape. Place these chena balls on a plate. Take sugar in a pressure cooker, add 2.5 cups of water and cook on flame until sugar dissolves in water and it starts simmering.
  • When syrup starts simmering, place the chena balls into it, close the pressure cooker with lid. After one simmer, reduce the flame and cook for 10 to 12 more minutes on low flame. Turn off the flame now. When all the steam escapes, take out the balls from pressure cooker and allow them to cool down. Now add these balls to milk and cook on low flame for 5 to 6 minutes.kheer is ready..