How to make Chennar Payesh -

Most classic of Bengali dessert...a very popular recipe for festive occasions.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध),

Cuisine : Bengali

Course : Desserts

For more recipes related to Chennar Payesh checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like custard Italian Apple Dessert Gajar Halwa Sugarfree Bhapa Doi - SK Khazana

Chennar Payesh

Chennar Payesh Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chennar Payesh Recipe

  • Milk 1 1/2 litres

  • Saffron (kesar) a few strands

  • Lemon juice 1 1/2 tablespoon

  • Sugar 1/2 cup

  • Almonds blanched and chopped 5-6

  • Pistachios blanched and chopped 7-8


Step 1

Soak saffron in two tablespoons of warm milk and set aside. Boil half litre of milk. As it comes to a boil add lemon juice and keep stirring till all the milk curdles.

Step 2

Strain the whey and tie up the chenna in a muslin cloth and dip in ice water till it cools completely. Then squeeze till all the liquid drains away. Set aside.

Step 3

Boil milk, add a pinch of saffron, reduce heat and let it simmer till reduced to half the original quantity.

Step 4

Add sugar, stir and simmer till it dissolves. Mash chenna in a bowl. Add it to the milk. Simmer for two minutes.

Step 5

Add almonds and pistachios and the soaked saffron and take off the heat.

Step 6

Cool and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.