Chhannar Payesh (ছানার পায়েস)

 Here’s a recipe for **Chhanar Payesh** (Cottage Cheese Kheer) in English:

### Ingredients:

- 1 liter full cream milk

- 200 grams paneer (chhena) or fresh homemade chhena

- 1/2 cup sugar (adjust to taste)

- 3-4 green cardamom (crushed)

- 10-12 almonds (blanched and slivered)

- 10-12 cashews (chopped)

- 10-12 raisins

- Few saffron strands (optional)

- 1 tbsp rose water or a few drops of kewra water (optional)

### Instructions:

#### Step 1: Prepare the Chhena (if making at home)

1. Boil 1 liter of milk in a separate pan. Once it starts boiling, add lemon juice or vinegar to curdle the milk.

2. When the milk solids separate from the whey, strain it using a muslin cloth to get fresh chhena. Rinse with water to remove any sourness.

3. Squeeze out the excess water and keep the chhena aside.

#### Step 2: Preparing the Payesh

1. Boil 1 liter of full cream milk in a heavy-bottomed pan. Stir frequently to prevent the milk from sticking to the bottom.

2. Reduce the milk to about half its original quantity by boiling it over medium heat.

3. Once the milk has thickened, add sugar and crushed cardamom to it. Stir well until the sugar dissolves.

4. Crumble or mash the chhena into small pieces and add it to the thickened milk.

5. Let it simmer for 5-7 minutes so that the flavors mix well. Be careful not to overcook the chhena; it should remain soft and tender.

6. Add slivered almonds, cashews, and raisins. You can also add saffron strands for extra flavor and color.

#### Step 3: Final Touch

1. Remove from heat and add rose water or kewra water for a fragrant touch (optional).

2. Let the Chhanar Payesh cool to room temperature or refrigerate it for a chilled version.

### Serving:

- Serve **Chhanar Payesh** cold or at room temperature, garnished with more nuts or saffron strands.

Enjoy this delicious Bengali dessert!