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 wont 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.
