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chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena |
Tarla Dalal
21 February, 2020
Table of Content
About Chhena, Chenna Recipe
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Ingredients
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Methods
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Like chenna
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Method for chenna
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Pro tips for chhena
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Nutrient values
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chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena | with 13 amazing images.
chhena is coagulated milk which acts a base for various Bengali delicacies like Rasgulla, Sandesh and Chum Chum.
chhena is used as the base ingredient for Bengali sweets.
Paneer and chhena, both are made using the same method. The only difference is chhena 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. chhena is more moist than paneer.
When you make sweets like rasgulla, Sandesh, chum chum make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the sweet. It is super easy to prepare chenna, but you need to know the correct technique and method.
Also, we have used lemon juice for curdling the milk but vinegar, buttermilk, yogurt or citric acid can also be used to curdle the full-fat milk. The acidic agent has to be added to boiled milk and not after cooling down (because it won’t curdle as fast) or while boiling (the chenna will turn hard and chewy).
Notes on chhena recipe. 1. To make the chenna, if making use of a stainless steel vessel or an old non-stick pan then add like 1-2 tbsp of water first and heat it for a few minutes. Move it in a circular motion and discard it. This water forms a protective layer and prevents the milk from sticking to the bottom of the pan and scorching. 2. When the greenish water i.e. whey is separated, our milk has curdled completely. The whey has to be clear thus indicating the milk is completely curdled. 3. Tie and hang for 30 minutes for the extra water to drain out. Do not drain completely or else the chenna will turn into a hard block.
The crumbly, soft texture makes fresh chhena an ideal choice for creating the perfect Bengali mithai.
Learn to make chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena | with detailed step by step recipe photos below.
Chhena, Chenna Recipe recipe - How to make Chhena, Chenna Recipe
Tags
Preparation Time
5 Mins
Cooking Time
5 Mins
Total Time
10 Mins
Makes
2 cups
Ingredients
For Chhena
6 cups milk
2 tbsp lemon juice
Method
For chhena
- To make chhena, 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 chhena 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 the chhena immediately.
Chhena, Chenna Recipe recipe with step by step photos
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- If you like chhena recipe | home made chenna | base ingredient for Bengali sweets | given below is the list to similar recipes :
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To make the chenna, if making use of a stainless steel vessel or an old non-stick pan then add like 1-2 tbsp of water first and heat it for a few minutes. Move it in a circular motion & discard it. This water forms a protective layer and prevents the milk from sticking to the bottom of the pan and scorching. Pour the 6 cups milk in the pan. Always make use of full-fat milk to get maximum yield.
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Bring it to a boil over medium flame.
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While the milk is boiling, assemble the strainer by placing it over a deep bowl.
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Place a clean muslin cloth or a cheese cloth over it.
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When the milk comes to a boil,switch off the flame and wait for 1 minute. Gradually, add the 2 tbsp lemon juice and keep stirring gently. Vinegar, buttermilk, yogurt or citric acid can also be used to curdle the full-fat milk. The acidic agent has to be added to boiled milk and not after cooling down (because it won’t curdle as fast) or while boiling (the chenna will turn hard & chewy).
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Stir the milk to check if it has curdled completely or not.
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If not, then add more lemon juice & stir. Allow it to stand for ½ minute to curdle. When the greenish water i.e. whey is separated, our milk has curdled completely. The whey has to be clear thus indicating the milk is completely curdled.
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Strain all the whey by pouring over the clean muslin cloth.
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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.
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Discard the whey or use it to make roti/paratha doughs or even soup .
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Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Alternatively, you can even wash it under running water. This helps to remove the lemony flavour form our chenna.
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Tie and hang for 30 minutes for the extra water to drain out. Do not drain completely or else the chenna will turn into a hard block. To make the process quicker, just put some weight over the chenna for 6-8 minutes rather than waiting for half an hour.
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After half an hour, the chhena is ready.
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Use the chhena | home made chenna | base ingredient for Bengali sweets | immediately
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To make the chenna, if making use of a stainless steel vessel or an old non-stick pan then add like 1-2 tbsp of water first and heat it for a few minutes. Move it in a circular motion and discard it. This water forms a protective layer and prevents the milk from sticking to the bottom of the pan and scorching.
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When the greenish water i.e. whey is separated, our milk has curdled completely. The whey has to be clear thus indicating the milk is completely curdled.
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Tie and hang for 30 minutes for the extra water to drain out. Do not drain completely or else the chenna will turn into a hard block.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per cup
| Energy | 719 cal |
| Protein | 26.1 g |
| Carbohydrates | 33.3 g |
| Fiber | 0.5 g |
| Fat | 39.3 g |
| Cholesterol | 96 mg |
| Sodium | 114 mg |
Click here to view Calories for Chhena, Chenna Recipe
The Nutrient info is complete
Loves Food
Feb. 28, 2021, 3:39 p.m.
Nice basic recipe. Make sure you use cow's milk.
Tarla Dalal
Feb. 28, 2021, 3:39 p.m.
Thanks for the feedback.
Shailendra kumar jha
April 7, 2020, 1:22 p.m.
Anup Kumar Dasgupta
Jan. 1, 2019, 12:44 p.m.
My age id 67 years. I use to intake 150 grams of chenna per day. What should be the ideal quantity for my good health.
Tarla Dalal
Jan. 1, 2019, 12:44 p.m.
100 g of paneer will approx. yield 350 calories, 13 g of protein and 20 g of fat. This quantity should be enough in a day. However if you are not consuming any other source of protein, you can have 150 g per day. Also this stays true if you do not have any other ailment.
Rohan
April 29, 2016, 11:58 a.m.
Simple and well explained thank you
