Kheer with crumbled chenna and dry fruits. A must have during Bengali festivities.CHHANAR PAYESH Ingredients5 cups milk1 litre buffalo milk2-3 tablespoons lemon juice ¼ cup sugar½ teaspoon green cardamom powder 1 tablespoon blanched and sliced pistachios 1 tablespoon slivered almonds Method1. Boil milk in a non-stick pan on low heat till it reduces and thickens. 2. Boil buffalo milk in another non-stick pan. Switch off heat, add lemon juice and stir till it curdles. 3. Strain through a muslin cloth over a strainer and immediately put the muslin cloth in ice cold water. Squeeze out excess water. 4. Transfer the chhana on a plate and mash with your hands. 5. Add sugar and cardamom powder to the reduced milk, mix well and cook till the sugar melts. Add pistachios and almonds and switch off heat. 6. Scrape off the sides and bottom of the pan into the milk, add chhana and mix well. 7. Transfer payesh in individual kasore and refrigerate to chill. 8. Serve chilled. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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