To begin making Chanar Payesh, take fresh paneer in a bowl and mash it well with your hands to make it smooth and moist.

Pinch marble sized chenna and make dumplings out of it and keep them aside.

Boil full cream milk in a thick bottomed pan and reduce it till it turns off white and creamy.

Keep scraping the cream from sides and add into the boiling milk. Add sugar, saffron milk and cardamom powder along with chopped cashews, almonds and pistachios and cook it for another few minutes.

Keep stirring at regular intervals to avoid milk getting burnt.

Once the milk comes to a thick and creamy consistency, slide in the chenna dumplings and cook for another 5-6 mins on a low flame.

Add raisins and turn off the gas keep aside to cool. Refrigerate the payesh and serve chilled.

Serve Chanar Payesh as a sweet dish during your house parties or during festivals. Serve them at the end of a meal made up of Methi Matar Pulao, Nawabi Kofta Curry Recipe and Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad).