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Channar Puli was my final pick for the alphabet C in the A to Z Bengali Sweets. I had a variety of dishes to select from, some I dropped as I wanted to use for another alphabet, some didn’t interest me enough.

Channar was the obvious choice for this alphabet which refers to the Chhana. Some of the C sweets are Chennar Murali, Chhanar jilipi, Chitrakut, Cream Cham Cham, Chhanar Payesh & Coconut Sandesh

When I was discussing with Sayantani, , I mentioned about the Chanar Puli that seems to be popular over the net. Reading those recipes that seem to have been inspired by the Nestle site, I was really confused on the authenticity of the recipe and it also seems to be same as some other dish. I wanted to confirm if that’s the same or not.

Sayantani confirmed that the Sweet Shop version sold in Kolkata as Chanar puli is not what is shown on the Nestle site. The sweet shop version is similar to Rasmalai but in the shape of puli and the milk is studded with nuts and dry fruits.

Channar Puli is not Gulab Jamun but different. So this information really excited me and I wanted to do this for C. There is another interesting thing with the shapes in the Bengali Sweets. Apart from the method how a sweet is made, their shapes are also important, because some dishes are similar except for their shape and method of cooking. Some of the common shapes are the gollos for the Rasgullas, the puli that is made for this channa puli. Oblong for cham cham etc.

Puli is the shape referring to oblong with both ends pointed. Sandesh can be molded or shaped in many ways.

Coming to the Channar Puli, since this is similar to Ras Malai, I followed the same recipe to form oblong and changing the shape to make it a puli. I referred to this and this site on making Ragullas and proceeded to make Channar Puli.

As I had mentioned already, I made 3 batches for each type of Bengali Sweets. In that, I took one batch which was approximately 1 cup or 250 ml milk. This yields about 5 numbers and best suited since I was making so many varieties.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh

Step by Step Pictures for making Soft chhana for Boiled Bengali Sweets

Step by Step Pictures for Kneading the fresh Chhana for Boiled Bengali Sweets

Step By Step Pictures for Making the Milk Syrup

Step By Step Pictures for Making Channar Puli

Channar Puli

Ingredients Needed:

For the Channar Puli

1 cup Milk / 250 ml (Full Cream Milk will be best)
2 tsp Lemon Juice (you may not use all of this)

For Sugar syrup

1/2 cup Sugar
1 1/2 cups Water
2 Cardamom

For Milk Syrup

2 cups Milk
1 cup Sugar (as per your taste)
1 / 4 cup Mixed Nuts
Few strands of Saffron

How to make channar Puli

Making the Chhana for Puli
Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and has enough moisture.
Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.

Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.

Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.

When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.

Now gather the chhana again and divide into equal balls. Shape them into an oblong size of about 2 inches in height, 1/2 inch width, then shape the ends as pointed to give this a puli shape. Set it aside covered.

Making the Sugar Solution for boiling the Channar Puli

The ratio of sugar to water is 1: 3 for these sweets. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil.

When the water starts rolling boil, gently drop in the channa puli and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.

When the puli is getting cooked, do not disturb or stir. Let it get cooked for about 10 mins. If you feel the syrup is getting thick, sprinkle some cold water on top. Switch off the flame, cover with a lid and let it sit to cool down.

Making the Milk Syrup

Bring the milk to a boil, reduce the flame to low and let it thick.
After about 10 mins, add the sugar and let it melt completely continue cooking the milk.
After about 20 mins, when you see the milk has thickened, add the chopped nuts and remove.

Assembling the Channar Puli

Remove the boiled channar puli from sugar syrup, gently drop into the milk syrup.
Garnish with more nuts and chill till serving.

Print Pin

Channar Puli | How to make Channar Puli

Channar Puli is similar to Rasmalai, except it is shaped as a puli. This is served as a chilled sweet in a milk syrup with lots of mixed nuts and saffron.

Course Sweets

Cuisine Bengali

By Cook Method Boiled, Stovetop

Occasion Diwali, Festival Meal

By Diet Protein Rich

Dish Type Paneer Dishes

Author Srivalli

Ingredients

For the Channar Puli

• 1 cup Milk / 250 ml (Full Cream Milk will be best)
• 2 tsp Lemon Juice you may not use all of this

For Sugar syrup

• 1/2 cup Sugar
• 1 1/2 cups Water
• 2 Cardamom

For Milk Syrup

• 2 cups Milk
• 1 cup Sugar as per your taste
• 1 / 4 cup Mixed Nuts
• Few Strands Saffron

Instructions

Making the Chhana for Puli

• Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and has enough moisture.
• Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.

Kneading the chhana

• Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.
• Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.
• When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.
• Now gather the chhana again and divide into equal balls. Shape them into oblong size of about 2 inches in height, 1/2 inch width, then shape the ends as pointed to give this a puli shape.
• Set it aside covered.

Making the Sugar Solution for boiling the Channar Puli

• The ratio of sugar to water is 1: 3 for these sweets. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil.
• When the water starts rolling boil, gently drop in the channa puli and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.
• When the puli is getting cooked, do not disturb or stir. Let it get cooked for about 10 mins. If you feel the syrup is getting thick, sprinkle some cold water on top. Switch off the flame, cover with a lid and let it sit to cool down.

Making the Milk Syrup

• Bring the milk to a boil, reduce the flame to low and let it thick.
• After about 10 mins, add the sugar and let it melt completely continue cooking the milk.
• After about 20 mins, when you see the milk has thickened, add the chopped nuts and remove.

Assembling the Channar Puli

• Remove the boiled channar puli from sugar syrup, gently drop into the milk syrup.
• Garnish with more nuts, saffron and chill till serving.

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