Cheats Channer Payesh Recipe

Alright, friends, let me take you on a little culinary adventure into my kitchen where I whipped up the most heartwarming Chana Dal Payesh—it’s like a cozy hug in a bowl with its creamy nuances and the perfect hint of spice!

I love how Cheats Channer Payesh brings together tradition and convenience into one comforting dish. The richness of milk and the sweetness of condensed milk make this dessert a creamy delight, while cooked chana dal adds nutritional bang.

I think the ghee-y and cardamom-y aroma makes it irresistible.

Ingredients

• Chana Dal: Rich in protein and fiber, chana dal provides a hearty texture.
• Milk: A source of calcium and protein, it creates a creamy base.
• Sugar: Adds sweetness to the dessert, balancing other flavors.
• Condensed Milk: Enhances richness and sweetness, integrating all ingredients.
• Cardamom Powder: Offers a warm, aromatic flavor with hints of spice.
• Cashews: Introduce a nutty crunch and healthy fats.
• Almonds: Add texture and are a source of vitamin E.
• Raisins: Sweeten naturally while providing antioxidants.
• Ghee: Enhances richness and brings out nutty flavors.
• Saffron Strands: Optional, for color and aromatic depth.

Ingredient Quantities

• 1 cup cooked chana dal
• 4 cups milk
• 1/2 cup sugar
• 1/4 cup condensed milk
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped cashews
• 2 tablespoons chopped almonds
• 2 tablespoons raisins
• 1 tablespoon ghee
• A pinch of saffron strands (optional)

How to Make this

1. Melt ghee in a pan over medium heat and add the nut and dried fruit mixture. Sauté this for a minute or two until the nuts are golden and the raisins all puffed up.

2. Add the cooked chana dal to the same pan, and lightly sauté it to boost the flavor. Stop cooking and set the pan aside.

3. In a different big saucepan, heat the milk at medium to a boil.

4. Lower the heat and add the sugar and condensed milk, stirring until the sugar completely dissolves.

5. Incorporate the sautéed chana dal into the milk mixture and keep on cooking, stirring now and then, for about 10 minutes until the mixture has thickened a bit.

It won’t be like custard but more like the cereal version of a pudding.

6. Add the cardamom powder while continuing to mix and blending until you can no longer see any part of the powder. Make sure the powder is mixed in very well—it should not look like it is concentrated anywhere (which is way more than just a little on the cardamom side).

7. Should saffron be used, it must first be soaked in a tablespoon of warm milk and then added to the pan for improved taste and color.

8. To the chana dal mixture, add the nuts and raisins that you have sautéed, and stir gently to combine.

9. Cook on medium heat for 5 more minutes until the flavors meld together and the consistency reaches your desired level.

10. Remove from heat and let the payesh cool a bit before serving either warm or at room temperature. Payesh is delightful enough on its own, but if you want to dress it up a little more, just before serving, you might sprinkle on some finely chopped extra nuts.

Equipment Needed

1. Medium saucepan
2. Large saucepan
3. Measuring cups
4. Measuring spoons
5. Stirring spoon
6. Heat-resistant spatula
7. Small bowl (for soaking saffron, if using)
8. Knife (for chopping nuts)
9. Cutting board

FAQ

• Can I use any other type of milk?You can use any kind of milk for a dairy-free version, like almond milk or coconut milk.
• How can I make it vegan?Change out normal milk for milk in a base of plants; use an alternative condensed milk made from plants. Replace ghee with a butter made from plants, or with a neutral cooking oil.
• What is the best way to cook chana dal?Wash and soak the chana dal in the water for a short time, then in the same water boil the lentils until soft but not falling apart; usually, this takes about 20–25 minutes. Use medium flame for boiling; a pressure cooker can also be used.
• Can I adjust the sweetness?Certainly, the amount of sugar can be altered to fit your taste. You might begin with a lesser quantity and augment it if necessary.
• How do I prevent the milk from curdling?Prepare at a low to medium flame, stirring constantly to guarantee a consistent cook and reduce the risk of curdling.
• Is saffron necessary?Saffron is not necessary. It lends taste and hue; however, if you lack it or want a more straightforward rendition, you can omit it.
• Can leftovers be stored?
  Yes, store any leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently before serving.

Cheats Channer Payesh Recipe Substitutions and Variations

Honey or maple syrup can serve as substitutes for sugar, particularly in recipes that require 1/3 cup of sugar. In such cases, using 1/3 cup of honey or maple syrup will yield a product just as sweet as one made with 1/3 cup of granulated sugar.
Evaporated Milk: 1/4 cup + 2 tablespoons of sugar = sweetened evaporated milk. This mixture can be used where you would use condensed milk.
Cinnamon Powder: Substitute with 1/4 teaspoon of cardamom powder for a different flavor profile.
Chopped Cashews: Trade with 2 tablespoons of chopped pistachios for a nutty twist.
Ghee: Use 1 tablespoon of unsalted butter in place of.

Pro Tips

1. To enhance the aroma and flavor of the saffron, lightly roast the strands before soaking them in warm milk. This will help release their natural oils and deepen the color.

2. For an even creamier texture in your payesh, consider using full-fat milk. Additionally, you can simmer the milk longer before adding the chana dal to get a thicker and richer consistency.

3. To prevent the milk from sticking or scorching at the bottom of the pan, stir occasionally while it boils. Using a heavy-bottomed pan can also help distribute the heat evenly.

4. Toast the cardamom pods lightly before grinding them to achieve a fresher, more intense flavor. Alternatively, you can infuse whole cardamom pods in the milk as it heats and remove them before serving.

5. For an extra nutty flavor, use unsalted butter to sauté the nuts and raisins instead of ghee for a slight variation, or you can try browning the ghee before adding the nuts and raisins to add depth to the dish.