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Saturday, August 28, 2010

Khira/Chenna Payas

Khira or panner kheer is among one of the Mahaprasad's of Lord Jagannath. Thickened milk and chenna come togather in this glorious recipe to create magic on the tastebuds !!

Cooking Time Required: 40-50 min


  • 1.5 liter Milk
  • 1/2 cup milkmaid/condensed milk
  • 1 tsp ghee
  • 7-8 nos cashews
  • 1 tsp lemon juice ( 1 tsp )
  • 1-2 green cardamon
  • few strands of saffron
  • sugar to taste

Preparation: Boil 1/2 litre of milk in a pan. When it comes to full boil, add the lemon juice. Boil for another 4-5 minutes so that the chenna ( solid portion of the milk) clearly separates from the remaining liquid. Drain the liquid. Allow the chenna to cool. Squeeze out the remaining liquid from the chenna.

Heat a little ghee on a pan. Fry the cashews to a golden shade. Remove from pan and keep aside. Add some more ghee and the chenna. Stir fry the chenna till it turns to a golden brown. Keep aside.

Cooking: Heat a wok. Add the remaining milk and bring to a boil. Then add sugar and wait for 2-3 minutes till it dissolves. Add the fried chenna. Keep stirring at regular intervals till the mixture becomes thick ( rabdi like texture). Add the powdered cardamon, saffron strands, condensed milk and fried cashews. Mix well and remove from the fire after few minutes.

Store it in the fridge and serve chilled. (While it can also be had warm, it tastes much better if allowed to stand for 1-2 days. )

Tip: Instead of throwing away the liquid after making the chenna, one can also use it to knead dough for parathas along with a little bit of ghee. The parathas will turn out to be more tasty.


  1. love the chena payas... I have to make it again... I made it last year, didnt get time to take a pix...

  2. Yes..you will have ample scope to try it out quite a few festivals coming up in the next few days..
    Do you usually follow the same method/recipe ??

  3. Bahut tasty and healthy.....


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