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This is the basic ingredient used in most bengali sweets. It is an art to make this recipe which requires practice and patience.

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Makes 1 cup
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1 ltr cow’s milk
1/2 tsp citric acid (nimbu ka phool) (nimbu ke phoool)

  1. Dissolve the citric acid in ½ cup of water and keep aside.
  2. Bring the milk to a boil in a pan, while stirring occasionally.
  3. Remove from the fire and stir for 2 to 3 minutes till the milk is slightly cool.
  4. Add the citric acid solution little by little and mix gently, keep adding the citric water till greenish colour water is seen.
  5. The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
  6. Strain all the whey using a clean damp muslin cloth.
  7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
  8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
  9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
  10. It is advisable to use this almost immediately.
  11. Use as required.

  1. Always use cow’s milk for making chenna as it has a low fat content. If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
  2. Always use fresh chenna for making rasgullas.
RECIPE SOURCE : MithaiBuy this cookbook
1 review received for Chenna

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Loves FoodJanuary 15, 2013

Nice basic recipe. Make sure you use cow's milk.

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Reviewed January 15, 2013by Loves Food

Nice basic recipe. Make sure you use cow's milk.

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