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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.
- Dissolve the citric acid in ½ cup of water and keep aside.
- Bring the milk to a boil in a pan, while stirring occasionally.
- Remove from the fire and stir for 2 to 3 minutes till the milk is slightly cool.
- Add the citric acid solution little by little and mix gently, keep adding the citric water till greenish colour water is seen.
- The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled.
- Strain all the whey using a clean damp muslin cloth.
- 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.
- 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.
- 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.
- It is advisable to use this almost immediately.
- Use as required.
- 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.
- Always use fresh chenna for making rasgullas.
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