A rich, aromatic, and traditional Bangladeshi dessert made with soft homemade paneer (chhana), fragrant rice, and milk. Perfect for festivals, family gatherings, and when you want to serve something truly special.
🕰 Prep Time: 20 minutes
🍳 Cook Time: 40 minutes
Ingredients
For Chhana (Homemade Paneer):
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
For the Polao
- 1 cup chinigura rice (or any fragrant rice)
- 2 cups full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup condensed milk (optional, for extra richness)
- 2 tablespoons ghee
- 3–4 green cardamoms
- 1 small cinnamon stick
- 2–3 cloves
- 1 bay leaf
- A pinch of salt
- A handful of raisins and cashew nuts
Instructions
Step 1: Prepare the Chhana
- Boil 1 liter of full-fat milk in a heavy-bottomed pan.
- Once boiling, add lemon juice gradually and stir until the milk curdles.
- Strain the mixture using a muslin cloth, rinse with cold water to remove lemony flavor, and hang it for 30 minutes to drain.
- Gently crumble the chhana and keep it aside.
Step 2: Cook the Rice
- Rinse the chinigura rice and soak for 15 minutes.
- In a pan, heat ghee and lightly fry bay leaf, cardamoms, cinnamon, and cloves until fragrant.
- Add rice and sauté for 2–3 minutes.
- Pour in the milk and cook on low heat until rice is soft and creamy.
Step 3: Mix in Sweetness and Chhana
- Add sugar, a pinch of salt, and condensed milk to the rice. Stir well.
- Gently fold in the crumbled chhana and simmer for 5–7 minutes.
Step 4: Garnish and Serve
- Lightly fry raisins and cashew nuts in ghee and sprinkle on top.
- Serve warm or chilled.
Tips
- Add a few drops of rose water or kewra water before serving for extra aroma.
- For a richer taste, you can replace half of the milk with evaporated milk.
- Tastes even better the next day after the flavors have settled.
No Comments