Chenna is an another variety of Indian Cottage Cheese prepared from cow milk. It is the main ingredient used to make Bengali sweets. We also can prepare some delicious curry by using chenna like Chanar Dalna, Paneer Kofta Curry etc. If you are planning to make some sweets, it is a better option to make the chenna at home, instead of using paneer available in the market. The soft chenna is the key of making perfect and spongy Rasgulla. This is a very easy recipe to try at home.
Image : Chenna
- Preparation Time : 0 minute
- Cooking Time : 10 minutes
- Inactive : 30 minutes
- Total time : 40 minutes
- Makes : 200 gm Chenna
- Fresh Cow Milk (1 ltr)
- Lemon Juice (2 tbsp)
To make Chena –
- Heat the milk in a large saucepan, when it start to boil, simmer the flame and boil it for another 2-3 minutes. Now switch off the flame.
- Add lemon juice into the milk and stir well.
- Keep on stirring and you will see the milk getting curdled in a few seconds.
- Let it set for 5 minutes until the water clearly separates from the milk and you will see the greenish whey. After 5 minutes stir the mixture again.
- Now, take a metal strainer, cover it with a thin cotton or muslin cloth. Put the curdled milk into the strainer.
- Wash the chenna very well with cold water. It helps to remove the sourness of lime.
- Now collect the edges of the cloth and hang it for 30 minutes on a tap.
- After 30 minutes, squeeze out the excess water and place the chenna on a plate.
Add lemon juice
Let it set for 5 minutes
Put the chenna on a cotton cloth
Wash with cold water and hang for 30 minutes
After 30 minutes, squeeze the excess water
Place Chenna on a plate
- Keep some extra lemon juice ready with you, in case the milk does not curdle. But do not add too much.
- If you are making rasgulla or kofta, then squeeze out all the water from the chenna, but if you are making Bengali sandesh or laduu, don’t need to squeeze all the water, it should be little soft and firm.