chhena recipe | home made chenna | base ingredient for Bengali sweets | fresh chhena |
by Tarla Dalal

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.

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Chhena, Chenna Recipe recipe - How to make Chhena, Chenna Recipe

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.

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

Chhena, Chenna Recipe with step by step photos

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Method for chenna

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 milk in the pan. Always make use of full-fat milk to get maximum yield.
Bring it to a boil over medium flame.
While the milk is boiling, assemble the strainer by placing it over a deep bowl.
Place a clean muslin cloth or a cheese cloth over it.

When the milk comes to a boil,switch off the flame and wait for 1 minute. Gradually, add the 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).
Stir the milk to check if it has curdled completely or not.
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.
Strain all the whey by pouring over the clean 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 or use it to make roti/paratha doughs or even soup .
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.
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.
After half an hour, the chhena | home made chenna | base ingredient for Bengali sweets | is ready.

Tips for chhena

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.

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.
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.