Ingredients –

For chena –

1. Whole milk – 1 liter
2. Lemon – 1-2 (you can also use vinegar)

For chasni –

1. Sugar – 1 cup (as per your taste)
2. Water – 2 cup
3. Elaichi (Cardamom) powder – 2 pinch

For Flavored  milk –

1. Whole milk – 1 liter
2. Sugar –  1/2 cup (as per your taste)
3. Sliced Dry fruits – Pista, cashew, almonds, etc.
4. Saffron (optional)

For Chena/Paneer –

• To make chena, heat whole milk in a pan and bring it to boil.
• Keep stirring once a while.
• When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
• Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
• Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.

Method –

• Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
• Take the small portions of chena in your hand and shape them into small balls.
• Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
• Add cardamom powder into the water.
• When chasni starts boiling, put chena balls into boiling chashni.
• Cover and cook for 15-20 minutes on high heat.
• Chena balls are ready, turn off the heat.
• To make flavored milk, bring 1 liter whole milk to boil in a  pan on medium to low heat.
• Once  milk become little thicker, add sugar and cook till sugar is completely dissolved.
• Put chena balls into the milk and cook for 5 minutes on medium heat.
• Keep stirring to avoid the milk sticking to the bottom of the container.
• Add dry fruits and cook for 1 minute.
• Paneer ki kheer / Payas is ready, turn off the heat.