Channar Payesh- Kheer made with Cottage Cheese

Today being Krishna Janmashtami (a Hindu festival to celebrate the Birth of Lord Krishna), what could be a better way of celebrating it than with Lord Krishna’s favorite food: milk and milk products. In some parts of India like Mumbai and Pune Janmaashtami, also called Dahi Handi is celebrated with a lot of fervor and enthusiasm. The handi (clay pot) filled with butter milk is hung at a suitable height and the person right on top of the human pyramid tries to break the handi by hitting it with a blunt object, thus breaking it and spilling the contents over the entire group, symbolizing Lord Krishna’s childhood mischief.

Though I had no intention of participating in this event I certainly wanted to appease the Lord and also my taste buds with something delicious. I decided on Channar Payesh, a Bengali dessert. Having got the recipe from my Mother-in –law, I immediately set about making this and in less than 15 minutes it was done. The Channa (Cottage cheese in Bengali) absorbs the flavored milk thereby giving it a nice, spongy texture.


  • 200 gm Cottage Cheese
  • 500 ml milk
  • 200 gm Condensed milk
  • 2 tbsp raisins
  • Cardamom pod- 1


  • Boil the milk and add the condensed milk to it, stirring continuously
  • Chop the Cottage cheese in small pieces and add it to the milk
  • Let it boil for around 5 minutes (stir continuously)
  • Add raisins and garnish with powdered cardamom
  • Serve chilled

Preparation time- 10 minutes

Serves: 4

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