indian sweets

Chanar payesh aka chenna payesh is a Bengali delicacy and one of the traditional Bengali sweet recipes. This splendid delight is crazily popular among Bengalis and sold in small earthen pots in many Bengali sweet shops. It is rich, tender, chunky and juicy in texture with irresistible taste. In this preparation, ghee roasted chenna (Indian cottage cheese) is cooked in thick milk with rice paste, sugar, cardamom powder and nuts of your choice. It is mostly served as dessert after meal or can be served as an evening snack. Chanar payesh recipe is always served chilled to enjoy its best taste.

Chanar payesh | Chenna payesh | Bengali style cottage cheese milk pudding

Cup = 250 ml

litre Milk for Chenna (Indian cottage cheese)

Lemon to curdle the milk

Milk

Sugar, divided

Basmati rice rice

Water to make the rice paste

Pistachio

Cashew nuts

Cardamom powder (Elaichi powder)

Ghee (Clarified butter)

Soft and creamy Kesar Penda (Kesar Peda) are a golden yellow sweet made from milk, sugar and saffron. Each bite will melt in your mouth!

Kesar Penda (Kesar Peda)

250 g crumbled paneer (homemade or shop bought)

100 g full-fat milk powder

ghee

100 g icing sugar ((powdered sugar))

whole milk

tsp grated nutmeg

tsp cardamom

saffron strands ((a large pinch))

yellow gel food colour

salt

pistachios

saffron strands

Infuse saffron

In a small bowl, combine around 25 strands saffron with a tablespoon of warm milk. Set aside.

Knead paneer

Place the crumbled paneer in a large plate. Knead the paneer using the heel of your palm, smoothing out the grains. Repeat this 30-40 times, until you have a  mixture that forms a ball.

Cook

Melt the ghee in a large, non-stick pan. Add the paneer and use a spatula to mash the two ingredients together. Heat the mixture over a low heat, stirring all the time. Once the paneer has becomes slack and soft, add the milk powder and mix well.

Add spices

Next, add the saffron milk, ground cardamom, grated nutmeg and a very small pinch of salt (pinch the size of an unpopped kernel of popcorn). Mix well and remove from the heat.

Cool

Spread the mixture in a large plate and allow to cool (uncovered) to room temperature.

Add food colour

Add the yellow food colour and knead well to incorporate.

Add sugar

Next, add all of the sugar. Use either a spatula or clean hands to knead the sugar in. It will begin to slacken and turn very stick. This is normal so don&#39;t panic!

Chill

Wrap the tightly mixture in cling film and refrigerate for 6-8 hours, or preferably overnight. It will firm up into a stiff block.

For the Kesar Penda Mix:

Knead again

Break the chilled dough mixture up into small pieces and place in a large plate. Knead one final time, using the heel of your palm to work out any lumps. It should be smooth with very small grains.

Make portions

Make 20g balls out of the mixture. This mix makes around 28-30 Penda.

Decorate and press

Top the Penda with a few slivered pistachios and a single strand of saffron. Press the Penda gently with a Penda press, stamp or between your palms.

Air dry

Arrange the formed Kesar Penda on a tray and leave in a cool, dry place (uncovered) for 6-8 hours, or until they’re dry to the touch. This final air drying will help the Penda form a dry crust on the outside.

To form the Kesar Penda:

https://www.youtube.com/watch?v=KdP74iF3_6U

How to make Kesar Penda (Indian Saffron Milk Sweet)
Soft and creamy Kesar Penda (Kesar Peda) are a golden yellow sweet made from milk, sugar and saffron. Each bite will melt in your mouth! They’re perfect for special occasions and gifting.

Rakshabandhan is but a few days away from now and Kesar Penda are Brother.Feasts’s favourite Indian mithai. Indeed, these are the ultimate Indian sweets for Diwali, Eid, Vaisakhi and just about any other festival you can think of. These dainty little buttons of milk dough and saffron are full of beautiful flavours and colours.

What are Penda (Peda)?
While the name can vary depending on region and local dialect, Penda (also known as Doodh Peda, Pedha and Pera) are essentially a sweet made with milk (milk solids to be more specific) and sugar. From the milk and sugar base, the flavour of the Penda is open to wherever your imagination takes you. my version is a quick Penda recipe with Paneer. It takes only a few minutes to cook so you can get on with your day and come back to it later. 

✏️ FULL RECIPE MEASUREMENTS & TIPS: https://www.sanjanafeasts.co.uk/2021/08/kesar-penda-kesar-peda

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⏱️Timestamps⏱️
0:00 - Introduction
1:37 -  Kneading paneer for Kesar Penda recipe
3:03 -  Cooking Kesar Penda mixture
5:27 - Wrapping and chilling saffron dough
6:10 -  Shaping the Kesar Penda

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#mithai #indiansweets #fudge

Kesar Penda, the gold standard of Indian sweets? Saffron Milk Peda/Penda recipe

Rasgullas are soft, spongy and light-as-air balls dipped in a sweet sugar syrup. Made with chena, a special milk cheese, here's one Indian dessert you'll not want to miss!

Bengali Rasgulla

toned cow milk

tbsp white vinegar mixed with 2 tbsp water

tsp cornflour

tsp white flour

white sugar

Pour the milk in a saucepan and set it on medium heat on the stovetop to boil. Stir it with a spoon a few times so that a film doesn't form on top. When the milk starts boiling, take it off the heat and stir it a few times again to bring down the temperature. While the milk is boiling, line a colander with a cheesecloth that covers it completely and place the colander over a deep bowl. This contraption will be used in the third step.  

After a minute or two of stirring the milk, add the vinegar and water solution bit by bit, stirring all the time. The milk will gradually curdle and you will be able to see the solids separating from the liquid. Immediately drain the contents of the saucepan into a cheesecloth lined colander you prepared earlier. It is the solids or cheese (chena) that you want. You can discard the liquid collected in the bowl. 

Hold the colander under a stream of cold water and let the liquid drain through. Washing the chena in this way gets rid of the smell of vinegar and prevents the chena from hardening. 

Switch off the tap and gather up the sides of the cheesecloth into a ball. With your other hand, press on the outside of this ball to squeeze out all the excess liquid, as much as you reasonably can. 

Turn the chena on to a wide platter or board and add the cornflour and white flour to it. Start rubbing it in a to-and-fro motion with the palms of your hand. The chena will come together into a soft dough in a few minutes.Break off small, coin-sized portions of the chena and shape into round balls. Cover the balls with a damp cloth.

Now make the sugar syrup. Put the sugar and 5-6 cups of water to boil in a large saucepan. Let it come to a boil, and as soon as it does, drop the chena balls in the boiling liquid immediately. Cover with a tight fitting lid without any delay and let the balls cook undisturbed on high heat for 10 minutes. After 10 minutes, remove the lid and let them cook for a further 5 minutes. Turn off the heat. The balls will shrink a little but not too much. When cool, transfer the balls along with syrup to a dish and refrigerate. Serve cold after 4-5 hours. 

Perfect Seeroh (Sooji Halwa) is the ultimate quick-fix Indian dessert. My recipe can be ready to eat in as little as 20 minutes! I&#39;ve pulled together all my best tips for making this iconic, buttery semolina sweet at home.

Perfect Seeroh (Sooji Halwa)

125 g salted butter

semolina

400 ml tin evaporated milk ((or whole milk))

water

golden sultanas

g sugar

green cardamom pods, seeds ground

saffron

tbsp slivered nuts and dried edible rose petals (to garnish)

Melt the butter in a large non-stick pan and add the semolina. Sauté on a low/medium heat for around 8 minutes, or until golden and toasted. It should be a pinkish, almond shade and will smell nutty.

Add the milk, water, sultanas, saffron, cardamom and sugar. Stir well and cook over a medium-low heat for a further 8-10 minutes. The mixture will begin to thicken and turn pasty, like fudge mixture. Continue to cook until the butter begins to release from the sides.

Serve the seeroh hot, as it is, or press into a 25cm thali or cake tin. Garnish with nuts and if setting the seeroh, allow to set for 3-4 hours and then cut into pieces.

This great collection of Indian Desserts will add exotic flavors to the end of your meals and satisfy your sweet tooth. We love this super easy mango lassi:

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Top 5 indian sweets recipes from across the web

The most viewed indian sweets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chanar payesh | Chenna payesh | Ben...

Kesar Penda (Kesar Peda)

Bengali Rasgulla

Perfect Seeroh (Sooji Halwa)

The 35 BEST Indian Desserts

The most viewed indian sweets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine