Chenna Payas Recipe|Indian Sweets Recipe|Chenar Payas Recipe
Chenna Payas Recipe Description
Chenna Payas Recipe: Soft cottage cheese balls cooked in thickened sweet milk. No festival is complete without sweets. Enjoy soft & mouth melting chenna payas. Chena payas is very similar to rasmalai but it’s not same. Minor differences are there: shape of rasmalai is big in size and flat in shape while chenna payas is small and round. Chenna payas is further cooked in thickened sweet milk but we don't cook rasmalai in sweet milk. This chenna payas is perfect sweet for potluck or parties. You can also make this in advance. Below is the detailed recipe.
Ingredients for Chenna Payas Recipe
- 1900 ml whole cow milk
- ½ cup sugar for milk
- ½ tsp cardamom powder
- 1/8 tsp saffron
- 2 pinch of yellow color (optional)
- ¼ cup sugar for thin syrup
- 2 tbsp white vinegar
- Pomegranate for garnishing (optional)
Chenna Payas Recipe Cooking Method
Prepare chenna: Heat pan on medium heat and add 900ml milk. Keep stirring do that it doesn’t stick to the bottom. Scrape the sides as well. Now let the milk comes to the boil. Once it will start boiling turn off the stove and let milk sit for a minute. Add 2 tbsp vinegar little at time slowly stir while adding vinegar. Leave it for a minute then you will see milk has nicely curdled.
Line a sieve with muslin cloth/cheese cloth and drain chenna. Wash chenna well with water so that no smell of vinegar is left in chenna. Pick up cloth and squeeze with light hand. Do not apply much pressure. Make a knot and hang cheese cloth for about 45 minutes.
Prepare sweet milk: In a pan add 1 liter milk, keep stirring for about 20 minutes. Crush some saffron strands with ½ tsp of sugar, ½ tsp cardamom powders and add in the milk. Cook milk for 15 more minutes while stirring. Add ½ cup of sugar (you can adjust to your taste) stir well and cook 5 minutes. Sweet milk is ready.
After 45 minutes take out chenna from muslin cloth. Knead chenna well using your palm for 3 minutes. It will turn soft and 2 pinch of color and knead for the final time. Altogether knead chenna 4 times. Take a very small portion of dough (roughly 1/12 tsp) and make tiny ball. Prepare rest of the chenna balls in the same way.
Heat enough water in a pressure cooker and bring it to boil. Add ¼ cup of sugar, keep heat on medium high bring it boil again. Transfer prepared balls in boiling thin syrup. Make sure you do not over crowd. Close the lid and wait for 1 whistle. Cook for 5 more minutes on low-medium heat. Turn off the heat and let it rest for atleast 30 minutes.
Open the lid after 30 minutes you will see balls have doubled in size. Take them out with a spatula and gently press balls with another spatula. Add them in prepared sweet milk. Give gentle stir cook for 7 more minutes on low medium heat. Turn off the heat. Let it cool down and refrigerate it for 6 hours. Serve it chilled and top with some pomegranate seeds. Enjoy soft mouth melting chenna payas.