#Kheer

[haveyoueatenthis]

[morethansalad]

Vegan Apple Kheer (Pudding)

[kheerkadam]

♡chanar payesh♡

hi!

Today, we're exploring the sweet, creamy delight known as Chanar Payesh! This Bengali treat is a must-have for anyone with a penchant for milky desserts and soft chana balls. Let's jump into this culinary adventure!

Step 1: Making the Chana Balls We’re going the convenient route with store-bought paneer, which makes the process quicker and just as delicious.

Crumble the Paneer: Start by crumbling the paneer into a bowl. The finer, the better – get those hands working!

Sweeten It Up: Mix in some sugar with the crumbled paneer. This will give our chana balls that sweet kick.

Shape the Spheres: Roll the sweetened paneer into small spheres. They should be about the size of marbles – just like the ones you lost under the couch as a kid.

Size Matters: Be cautious not to make them too big; they’ll puff up in the milk, and you don't want chana giants in your payesh. To be frank, I made them a bit too big. I didn't think about the fact that they would increase in size in the milk, so be sure not to make the same mistake I did.

Step 2: Preparing the Milk Time to get that creamy, dreamy base ready.

Boil the Milk: Pour whole milk into a pot and bring it to a boil. Rich, full-fat milk is your best friend here.

Spice It Up: Add cardamom seeds to the boiling milk. You could use saffron for a yellow hue, but I wanted to keep my Chanar Payesh pure white, so I skipped it. Your kitchen, your rules!

Reduce the Milk: Let the milk simmer and thicken, stirring occasionally to prevent sticking.

Step 3: Adding the Chana Balls Now for the magic – combining the creamy milk with our sweet chana spheres.

(notice the before and after)

Simmer and Soak: Once the milk has thickened, gently add the chana balls. Let them soak and simmer, absorbing all that creamy goodness and expanding slightly.

Step 4: The Finishing Touches Time to add some flair!

Nutty Crunch: Soak some pistachios and almonds to remove their skins easily, then chop and sprinkle them over the Chanar Payesh. This adds a delightful crunch and a touch of elegance.

Fun Fact: Chanar Payesh is often made during Bengali festivals and special occasions, bringing joy and sweetness to celebrations. It's pretty much a combination of roshogollas and kheer to put it simply.

So there you have it – the ultimate guide to making Chanar Payesh, a dessert that’s as delightful to prepare as it is to eat. Whether you're a kitchen pro or a newbie, this recipe is sure to become a favorite in no time.

Stay tuned for more scrumptious recipes coming your way soon. Until then, happy cooking and even happier indulging!

Dig in and enjoy!

[odiafoods]

Divine Offering: Padma Khiri Recipe for Lord Jagannath on Padma Mukha Besha

Padma Khiri holds a special significance in the rituals surrounding Lord Jagannath, especially during the observance of Padma Mukha Besha, when the deity is adorned in lotus-themed attire. This sacred pudding serves as a reverent offering to Lord Jagannath, symbolizing devotion, humility, and gratitude. The day of Padma Mukha Bessa is marked by elaborate preparations and rituals, where devotees…

[moms-tasticrecipes]

Delicious Subudana Kheer Recipe: How to Make Sago Kheer at Home | Moms-t...

[subhashdagar123]

[karalasveggies]

Dry fruits kheer । ಡ್ರೈ ಫ್ರುಟ್ಸ್ ಖೀರ್ । ड्राई फ्रूट्स ख़ीर

[dkscore]

✨ Celebrate the divine light of **Sharad Poornima**!

On this auspicious night, let the full moon's healing rays bring peace, prosperity, and positivity into your life. 🌕🙏 Don’t forget to enjoy kheer under the moonlight for extra blessings! 🌸 Read more

[kushi-s]

Doodh Pak Recipe | Navratri Special Naivedyam and Prasadam Recipe for Go...

[morethansalad]

Semiya / Vermicelli Kheer (Vegan)

[cookwithnazia]

[kheerkadam]

♡kheer kadam♡

hi dessert lovers!

finally! I am posting my kheer kadam recipe, the literal name of my blog. Brace yourselves for a journey into the world of Bengali sweets with a recipe that’s not just a treat for the taste buds, but a delightful surprise in every bite – Kheer Kadam! Imagine biting into a soft, syrupy Rosogolla only to find it wrapped in a layer of luscious Khoya. It’s like finding a hidden treasure, but way tastier!

Step 1: Making the Rosogollas First up, let’s make the magic happen with Rosogollas. These little cheese balls soaked in sugar syrup are the heart of our Kheer Kadam. If you want a more in-depth recipe for roshogollas, check out my first post.

Create Chana: Start by bringing whole milk to a boil, then add a splash of lemon juice or vinegar to separate the solids (chana) from the whey. Remember, we’re making Roshogollas, not a science experiment gone wrong!

Knead Away: Drain the chana, then knead it into a smooth dough. This step is crucial – think of it as giving your chana a relaxing massage. You can also use paneer to save yourself some time (if I'm being honest I got lazy)

Shape Up: Roll the chana dough into small, smooth balls.

Sugar, Sugar: Boil a pot of water with sugar to make a syrup, then gently drop in the chana balls. Let them simmer away until they puff up like little pillows of sweetness. Be patient – good things come to those who wait (and stir occasionally).

Add food coloring: I personally chose to make the roshogollas yellow, however, you can also choose virbant colors such as red or pink if you wish.

Step 2: Making the Khoya Casing Remember that amazing Khoya we made in the previous recipe? It’s time to put it to good use. If you’re using the traditional method or the quick fix, just make sure you have enough to wrap around those lovely Rosogollas.

Khoya Ready: Crumble the Khoya in a pan. If you’re feeling fancy, you can add a pinch of cardamom powder for an extra touch of flavor. Add sweetened condensed milk and cook over low/medium heat to ensure the khoya is thick and smooth.

Flatten It Out: Take small portions of the Khoya and flatten them into thin discs. They should be big enough to completely envelop the Rosogollas. Think of it like making tiny, edible blankets.

Step 3: Assembling the Kheer Kadams Now comes the fun part – putting it all together! This is where your inner artist gets to shine.

Wrap It Up: Place a Rosogolla in the center of each Khoya disc, then gently wrap the Khoya around it, sealing it completely. Roll it between your palms to make sure it’s smooth and round. It’s like making little sweet dumplings!

Double Dip (Optional): For an extra layer of decadence, you can roll the Khoya-covered Rosogollas in some grated coconut or powdered milk. This step is totally optional, but who says no to extra sweetness? (I did lol for health purposes)

Pro Tip: Chill your Kheer Kadams in the fridge for a couple of hours before serving. This helps them firm up and makes the flavors meld together beautifully.

Fun Fact: Kheer Kadam is named after the Kadamba flower, which has layers just like our dessert. It’s a perfect example of art imitating nature – and then getting eaten!

Serve and Enjoy: Your Kheer Kadams are now ready to impress! Serve them chilled and watch as your guests' faces light up with delight at the hidden Rosogolla surprise inside.

And there you have it – a sweet, delightful journey from making Rosogollas to wrapping them in creamy Khoya. This recipe is sure to make you the star of any gathering, or just make your dessert time a lot more exciting.

[mickyscookingandtravelvlog]

ରଥ ୟାତ୍ରା ର ସ୍ପେସିଆଲ ଥାଳି | ଜଗନ୍ନାଥ ପ୍ରିୟ ଭୋଗ ମହୁର | Ratha Yatra Special...

[nstsofia]