Easy Chanar Payesh Recipe | Bengali Cottage Cheese Pudding

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Try this Easy Chanar Payesh Recipe, a classic Bengali dessert made with fresh chena, milk, and sugar. It is also known as Bengali Style Cottage Cheese Pudding or Paneer Payesh.

From Durga Puja spreads to Sunday family lunches, Chanar Payesh or Paneer Kheer has always been the special Indian sweet dish that steals the show. Now you can bring that magic to your table on any day and any occasion.

My mother often used to prepare this payesh. Memories of those childhood days are still fresh. My mom used to prepare it often, either during festive seasons or just like that at times. Chaler Payesh and Nolen Gurer Payesh were the most popular sweet dish in Bengali households. However, I used to prefer chanar payesh than chaler payesh.

Jump to:

• Why Would You Make This Bengali Chanar Payesh
• Chanar Payesh Ingredients
• How to make Bengali Chanar Payesh?
• Make Ahead and Storage
• FAQ
• You might also like
• Easy Bengali Chanar Payesh Recipe

Why Would You Make This Bengali Chanar Payesh

• Easy homemade dessert - Simple ingredients and straightforward steps make it beginner‑friendly
• Rich and creamy texture - Slow‑cooked milk and soft chana give it a lovely texture
• Perfect for celebrations - Great for festivals, family gatherings, or when you crave something sweet

Chanar Payesh Ingredients

Chana or Chena (Cottage Cheese): To make Chanar Payesh, use fresh homemade paneer, also known as chana. If you would like to make chana from scratch, follow my easy guide on [How to Make Chana at Home] before starting this recipe.

Milk: For a creamy and rich texture, use whole milk (full fat milk) in this recipe.

Sugar: It is a key ingredient used in this recipe. Adjust the sweetness in the recipe as per your tastebud.

Spices: Bay leaf, Crushed cardamom or cardamom powder.

Nuts: Cashew nuts or pistachios or mix or cashew, almonds and pistachios.

How to make Bengali Chanar Payesh?

Follow these simple step-by-step instructions to make this easy Bengali Chanar Payesh recipe at home. From preparing the soft homemade chena

Prepare the Chana

If you are using homemade paneer or chana, make sure it is well drained but still soft. Cut the paneer or chana into small bite-sized pieces and keep them aside.

Alternatively, you can crumble the chena with your fingers and add it directly to the reduced milk. Another option is to mash the chena gently and shape it into small balls before adding it to the payesh.

I personally prefer using small pieces of homemade paneer because they hold their shape while cooking and give the Bengali Chanar Payesh a lovely texture.

Reduce the Milk

Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Once it starts boiling, reduce the heat and continue cooking, stirring occasionally so that the milk does not stick to the bottom of the pan.

Cook until the milk is reduced to almost half of its original quantity. As the milk reduces, it becomes thicker, creamier, and more concentrated in flavor. This slow reduction is an important step for making a rich and creamy Chanar Payesh recipe.

Add the Sweetner

Once the milk has reduced and thickened, add sugar and stir well. Continue cooking until the sugar completely dissolves into the milk.

Add the Chana

Now gently add the prepared chana or homemade paneer pieces to the thickened milk. Stir carefully so that the paneer pieces do not break apart.

Cook the chana in the milk for a few minutes on low to medium heat. The chena will absorb some of the creamy milk and become soft and flavorful.

Traditionally, many people prefer to add crumbled chana to the thickened milk. However, I like to use small pieces of homemade paneer for this easy Bengali Chanar Payesh. You can choose either method depending on the texture you prefer.

Turn off the heat once the chena has cooked in the milk for a few minutes. Sprinkle cardamom powder over the payesh and gently mix.

Once the Chanar Payesh is cooled, add crushed or chopped nuts on top.

Allow the Bengali Chanar Payesh to cool to room temperature and then refrigerate it for about 30 minutes before serving.

Make Ahead and Storage

You can make chanar payesh in advance. If you are planning to prepare chanar payesh for your home-based party, then you can prepare it in a day or two advance. Allow chanar payesh to cool before storing it in an airtight jar in the refrigerator. It remains good up to 3-4 days in the fridge.

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