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Chenna Recipes

How to make Chenna

Chenna is made by curdling full-fat milk and draining the extra moisture. Addition of sour agents like vinegar or lemon juice result into separation of whey from milk. If you are lazy to make chenna at home, you can use cottage cheese or paneer, which is used extensively in Indian cuisine to make everything from subzis to pulaos and is a handy ingredient in the preparation of sweets as well. Paneer imparts not just softness but a very interesting, crumbly mouth-feel, which lands quite richly on the palate. You can simply blend paneer in a mixer grinder or mix it using your palm to give the required texture.

Indian Sweet Recipes using Chenna

Chenna is extensively used in preparation of an array of Bengali sweets like Sandesh, Chum Chum, Rasgulla, Rasmalai. You can even stuff rasmalai to make Fresh Fruits Stuffed Rasmalai a dessert beyond comparison, a creation that has to be experienced to be understood! The rich, milky flavour of succulent rasmalai is complemented beautifully by a fruity stuffing, and enhanced further by a topping of masala milk.

Sandesh is made by combining powdered sugar and different flavours and essences. You can try your hands on making simple Sandesh made by mixing chenna or sugar or flavored Sandesh like the rose Sandesh, pineapple Sandesh, Chocolate Sandesh. To enhance the appearance, you can stack chenna with colorful fruits in a glass to make Layered Fruit Sandesh . Our website also has quick and easy recipes that make use of paneer like the Mixed Fruit Sandesh, Quick Apple Sandesh. You can even combine 2-3 sandesh to make cylindrical roll of Chocolate- Vanilla and Orange Sandesh that can be sliced after refrigerating. You can shape the chenna into small roundels or get moulds from the market to give them different shapes. Apart from the Sandesh, you can make Indian desserts like the delightful Chenna Malpua, Saffron Chenna Pie that will be loved by all. Also, the paneer pistachio rolls put paneer to good use.

If you enjoyed our 113 Chenna Recipe collection, then you will enjoy the other Indain Dessert articles given below.

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Happy Cooking!


baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with 15 amazing images. baked rasgulla is a different and unique version of rasgulla. Learn how to make baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | Love rasgullas? Then, this baked rasgulla is just the right dessert for you. If you like rasgulla, you will love the baked version. Bengali baked rasgulla is utterly delicious and easy to make. No need to make rasgulla from scratch; use store-bought ones, top it with some rabri or mawa mixture and bake it. Bengali baked rasgulla has a slightly charred rasgulla top combined with thick mawa mixture is match made in heaven. It’s creamy and highly delicious. You can chill these baked rasgulla in the freezer or serve it warm. It doesn’t matter. It will taste good in any case. This baked rasgulla is a must-try dessert. Tips to make baked rasgulla: 1. Make sure to use fresh and soft rasgullas for the better results. 2. Instead of mawa you can use milk powder to make this recipe. 3. You can also use aluminium cake tin to bake these rasgullas. Enjoy baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with detailed step by step photos.

chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet | with 8 amazing images. chum chum is a Bengali mithai made using chenna. Learn how to make chomchom recipe. These oval shaped Diwali sweet - chum chum is cooked in sugar syrup and stuffed with a mixture of mawa. We have added refined flour (maida) to the prepared chenna which provides stiffness and helps to maintain a proper shape. To make chum chum, combine chenna and maida and mix well. Divide into 10 portions. Take each portion, one by one, between the palms of our hands and shape it into 100 mm. (4”) oval. Then combine the sugar with 3 cups of water in a deep non-stick pan, mix well and allow it to boil on medium flame for 5-6 minutes. Gently add the chum chums in the sugar syrup and boil on medium flame for 12-15 minutes and drain well. For stuffing, cook all ingredients for 5 to 6 minutes. Cool it completely. Slit each chum chum, stuff it and garnish with almond slivers. Other than the mawa, you also add some dates, figs or cashews to make cham cham sweet. You can even skip the stuffing and drizzle rabri on top of it or simply garnish using coconut and pistachios. Tips for chum chum. 1. Use freshly made chenna. 2. Crumble the mawa well so that you get a uniform mixture. 3. While shaping them, take care to see that there are no cracks on the surface. 4. While draining them after cooking, pick gently and add them to the sugar syrup. 5. Always keep them refrigerated. Try similar recipes like Rose Sandesh or Rasmalai. Enjoy chum chum recipe | cham cham sweet recipe | chomchom recipe | Diwali sweet - chum chum given below.

rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with 21 amazing images. rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla. Rasgulla with homemade chenna is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store 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. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled. Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas. Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Enjoy rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with step by step photos and video below.

A yummy, melt-in-the-mouth treat with the contrasting flavours of milk and orange! The traditional Bengali mithai, Sandesh, is made more exciting by the addition of orange squash, which gives a lively dimension to it. We have made this Quick Orange Sandesh with readymade paneer so you can prepare it quickly within minutes. The best part is that this lovely treat can be stored in the Refrigerator for 3-4 days, so you can enjoy it whenever you want.

rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls. rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla. Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet. Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently! Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.

homemade cream cheese recipe | Indian style cream cheese | 2 ingredient Ingredient cream cheese | how to make cream cheese | with step by step images. how to make cream cheese from curd and paneer is a soft and creamy delicacy which goes with sweet as well as savoury dishes. To make homemade cream cheese, line a strainer with a damp muslin cloth, and place it over an empty deep bowl and keep aside. Combine the paneer and curd in a mixer and blend it till smooth. Put the mixture in the strainer lined with muslin cloth. Wrap the muslin cloth from the edges and tie a knot and keep it refrigerated with the bowl for 48 hours. After 48 hours open the knot. Use as required or store it in an air-tight container in the refrigerator. Indian style cream cheese is a fabulous addition to any sandwich or salad, and also handy to make different spreads, dips and cheese cakes. It instantly imparts a delectable taste and enjoyable creaminess to the dish. Here we show you how to make authentic, super tasty homemade cream cheese, which is sure to please you with its natural flavour and lusciousness. The recipe of how to make Indian style cream cheese is quite easy and won’t take long to prepare. Only the resting time is long, but it is totally worth the wait. Use it to make delectable treats like the Cream Cheese Veg Panini or Mini Pesto Idlis with Olive Cream Cheese Dip. Tips for how to make cream cheese from curd and paneer. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You can store the cream cheese in your refrigerator for 2-3 days and enjoy as and when needed. Enjoy homemade cream cheese recipe | Indian style cream cheese | 2 ingredient Ingredient cream cheese | how to make cream cheese | with step by step photos below.

When we are kids, moms worry about avoiding cavities in our teeth, and when we get older we start worrying about tooth decay. In short, taking care of our teeth is a headache during most stages of our life! Well, taking care of your teeth can be fun too. Here, for instance, we show you how to supplement the calcium needed by your teeth with a delicious Saffron Chenna Pie. This saffron-tinged milky treat is made with low-fat milk as excess fat hinders calcium absorption. We have also used low-fat curds to curdle the milk instead of lemon juice, as curd yields softer chenna.

apple sandesh recipe | quick apple sandesh | apple sandesh - Indian mithai | with step by step images. apple sandesh is a luscious mithai from the Eastern parts of India. Learn how to make Bengali apple sandesh. No Indian meal is complete without a mithai. And if quick apple sandesh is easy and quick to make, it's an added bonanza. Here, quickly-made balls of sandesh are topped with an apple mixture. Strands of saffron impart a rich hue and aroma to the dessert. To make quick apple sandesh, first make the apple mixture. For that Combine the saffron with a little water in a broad non-stick pan, mix well and cook on a medium flame for 30 seconds. Add the lemon juice, sugar, grated apples, ½ tablespoon of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Divide the mixture into 4 equal portions. Keep aside. Next make the sandesh. For that, combine all the ingredients in a mixer and blend till smooth. Transfer the mixture into a deep bowl and refrigerate for 15 minutes. Divide the mixture into 4 equal portions and roll each portion into a ball. Flatten it lightly. Make a depression in the centre using your index finger. Finally, just before serving, fill each depression in the sandesh with a portion of the apple mixture. Serve quick apple sandesh immediately. A perfect balance of tradition, modernity and convenience, the quick apple sandesh is a delectable dessert you can whip up in minutes. However if you wish to begin with making the paneer, you can do that as well. Fresh homemade paneer is definitely the best option. By mixing grated apples with this paneer-based sweet, we balance the dairy flavour and introduce an exciting tanginess by way of lemon juice that makes it appeal to everybody. Once assembled, this apple sandesh - Indian mithai is a great eye appeal. Tips for apple sandesh. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Before grating the apples, peel them for a smooth apple mixture. Try other recipes like Chocolate Sandesh or Mixed Fruit Sandesh. Enjoy apple sandesh recipe | quick apple sandesh | apple sandesh - Indian mithai | with step by step photos below.

rasmalai recipe | Bengali rasmalai | soft rasmalai | with 20 amazing images. rasmalai is also called Ras malai or rossomalai which is a super royal and rich Bengali dessert. Rosh means juice in Bengali and malai is cream. Get set to prepare the all-time favourite Bengali delight rasmalai right in your own kitchen! We show you the whole process right from making the saffron flavoured milk, curdling the milk to make fresh and succulent paneer, to making super-soft rasgullas from it, and soaking them in aromatic and spicy saffron milk to make authentic Rasmalai. Making rasmalai is similar to making rasgulla but both require patience to make. To make the saffron flavoured milk for rasmalai, we have used 5 cups of full fat milk also called buffalo milk. 1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. 2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan. 3. Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside. 4. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute. 5. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well. 6. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour. Notes on Rasmalai recipe: 1. We are boiling the milk for 15 minutes so that it becomes thick and the rasmalai will taste rich. 2. Keep stirring occasionally and scraping the sides of the pan so the milk does not get burnt. 3. Combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well. Make sure you get a good saffron colour and the more you mix the better the colour. Notes and tips on making rasgulla for rasmalai recipe. 1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. We have used cows milk and rasgulla stay soft because of cows milk. 2. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out. 3. Strain using a muslin cloth. Discard or store the whey. 4. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes. 5. Repeat step 4 two more times by changing the water in the bowl each time and mixing the paneer between your hands for 1 to 2 minutes. See the Rasmalai video below if not sure. 6. Tie and hang it for 30 minutes for the extra water to drain out. 7. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps. This will prevent the rasgulla from breaking up. Also the mixture is now not sticking to the plate. 8. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside. 9. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely. 10. Put the paneer balls into the sugar water and steam for 7 to 8 minutes. 11. Switch off the flame and allow it to stand in the steamer for 30 minutes. How to finish making Rasmalai recipe. 1. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently. Note we are flattening them and not making it round shape as we have to make Rasmalai and not rasgulla. 2. Refrigerate Rasmalai for at least 30 minutes. 3. Serve Bengali rasmalai chilled garnished with pistachios and almonds Refrigerate this delightful Bengali rasmalai mithai and enjoy it cold. During auspicious and festive occasion make this Rasmalai at home and enjoy with freinds and relatives. Learn to make rasmalai recipe | Bengali rasmalai | soft rasmalai with step by step photos and video below.

Make this attractive sandesh rose and show off your culinary skills.

microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with 17 amazing images. microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave is a quick fix mithai for an unplanned party. Learn how to make kalakand in 5 minutes. To make microwave kalakand, combine all the ingredients in a 175 mm. (7”) microwave-safe shallow dish and microwave on high for 5 minutes. Spread the mixture in the same dish using the back of a spoon into an even layer. Sprinkle the cardamom powder and almonds evenly over it and keep aside to cool completely. Cut into 18 equal pieces and refrigerate for at least an hour. Serve chilled. Kalakand is a famous North Indian mithai, where paneer is used in abundance. The milky taste and moderate sweetness of Kalakand makes it everybody's favourite. Indian sweet kalakand is truly a brilliant choice for any occasion. Unlike the traditional process that takes a lot of time, this kalakand with milk powder in microwave is quite easy to make. With grated cottage cheese, milk powder and fresh cream, it has the same authentic flavour and fresh taste in just a few minutes. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this kalakand in 5 minutes. Try other sweet recipes in a microwave like Microwave Coconut Barfi and Microwave Walnut Barfi. Tips for microwave kalakand. 1. Prefer a shallow dish so making pieces is easier after cooking in the microwave. 2. We recommend using fresh cream and not homemade malai for this recipe. Enjoy microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with step by step photos.

Using just two ingredients, chenna and sugar, Sandesh a very popular Bengali delicacy is made. If you get the texture of chenna correctly, then you won't have a tough time make these Sandesh. We have created an unusually flavored Sandesh using orange squash, vanilla essence and cocoa powder. After rolling the Sandesh, refrigerate for at least 4 to 5 hours and cut it with a sharp knife so, it doesn't crumble. Also try these recipes Apple Sandesh or Pineapple Sandesh, Paneer Mithai with Pineapple

sandesh recipe | Bengali sandesh | sondesh | with 34 amazing images. Sweet and delicious, sandesh also called as sondesh in Bengali language is a popular sweet from Bengal. Learn how to make sandesh recipe | Bengali sandesh | sondesh | sandesh a Bengali sweet made with chenna or fresh paneer, which is also known as Indian cottage cheese. Make use of fresh chenna to get the perfect texture. Do not try making this using market brought paneer because, it lacks the moistness and doesn't bind the sugar with it. Bengali sandesh needs fresh chenna, which is moist and retains its water content well, to get a smooth, melt-in-your-mouth sandesh with a delicate, melt-in-your-mouth texture. Older chenna tends to dry out, leading to a grainy or crumbly texture in the sandesh. sandesh, being a fresh milk-based sweet, has a limited shelf life. Enjoy it within 2 days for the best flavor and texture. Beyond the traditional, sandesh offers a delightful range of flavors. Indulge in the sweetness of Rose sandesh, Chocolate sandesh, Pineapple sandesh etc. pro tips to make sandesh recipe: 1. Use fresh lemon juice or vinegar and add it gradually, stirring constantly. Over-acidification can make the chenna rubbery. 2. Use freshly ground cardamom powder for the most aromatic flavor. You can also experiment with other flavors like saffron, rosewater. 3. Sandesh is best enjoyed fresh within 2-3 days. Store leftovers in an airtight container in the refrigerator. 4. For a richer and creamier sandesh, use full cream milk. 5. Knead the chenna while it’s slightly warm to avoid the dry and grainy texture. 6. Avoid over-squeezing, as it can dry out the chenna and make the Sandesh crumbly. Enjoy sandesh recipe | Bengali sandesh | sondesh | with detailed step by step photos.

The traditional Bengali dessert gets a peppy twist with the addition of orange segments. The Orange Chennar Payesh, a lip-smacking and luxurious dessert, can also be quickly made as shown here, using paneer and condensed milk. In fact, eight minutes is all it takes! for an extra special touch.

A paneer-based delight, sandesh is very popular not just in india but also in indian confectioners abroad. Here, the popular citrus fruit lends sandesh a refreshing tanginess, resulting in an irresistible orange sandesh.
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