Among the endless varieties of desserts made out of cream or hung yoghurt (also known as ‘Chenna’), is best used in ‘Chenna Payish’. One of the sweet dish originated from the eastern belt - ‘Chenna Payish’ consists of ‘Chenna’ dumplings in thickened milk, but has over the years become a popular dessert all over India.

To Serve: 4

500 gm Chenna (fresh, not pressed, cottage cheese)          
½ tsp Baking powder             
6 cups Water         
2½ cups Sugar        
3 tbsp Refined flour (maida) 
6 cups Milk             

For Garnish            
½ tsp Cardamom (elaichi) Powder        
3 tbsp Pistachio slivers          
½ tsp Saffron (kesar)                             


  1. Squeeze water from chenna then gently mix and mash in baking powder. Roll into 4–5 cm long dumplings
  2. Boil water in a pan, add 2 cups sugar and cook to a single-thread syrup
  3. Add chenna dumplings to the syrup and cook for about 20 minutes on low to medium heat until they start floating on the surface
  4. Remove dumplings from syrup, put into cold water and keep aside
  5. Boil milk on medium heat and keep stirring continuously till reduced to half. Remove from heat and cool for 5 minutes. Stir once or twice while cooling. Add cardamom powder and remaining ½ cup sugar. Mix well
  6. Squeeze the water from dumplings and add to the thickened milk (rabri)
  7. Keep in refrigerator till chilled
  8. Serve chilled, garnished with pistachio slivers and drizzled with saffron