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Chenna is coagulated milk which acts a base for various Bengali delicacies like Rasgulla , Sandesh and Chum Chum .
Paneer and chenna, both are made using the same method. The only difference is chenna has its moisture retained whereas paneer is set to get a firm block. You can coagulate milk using lemon juice, vinegar or citric acid. Wash it thoroughly to get rid of the sour flavor.
The crumbly, soft texture makes fresh chenna an ideal choice for creating the perfect Bengali mithai.
- Heat the milk in a deep non-stick pan and bring it to a boil. Switch off the flame and wait for 1 minute. Add the lemon juice gradually and keep stirring gently.
- Allow it to stand for ½ minute to curdle. 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. Discard the whey.
- Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
- Tie and hang for 30 minutes for the extra water to drain out.
- Use it immediately.
Nutrient values (Abbrv) per cup
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