share this
This chenna makes a base for many sweets starting from rasgulla, rasmalai to sandesh and so many stuffs. Since it is diwali season i decided to post various milk sweets recipes. So i thought of making separate post for this basic soft chenna so i dont have to click it stepwise each time..So here you go with the perfect no fail recipe for the soft chenna, stay tuned because my next couple of recipes is going to be the perfect no fail rasgulla and rasmalai..YUM YUM..
Preparation Time : 10 mins
Resting Time : 30 mins
Makes : 200 grams of chenna
Ingredients:
Full Fat Milk – 1 liter
Lemon Juice – 1.5 tblspn
Method:
Squeeze some lemons, you will need 1.5 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min.
Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.
Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 30 mins. I squeezed occasionally to make things faster.
Now the chenna is done, this is a soft chenna recipe, you can use them to make different sweets.
Notes:
1)Always use full fat milk for making chenna.
2)Adding lemon juice to curdle the milk gives a nice flavour to the chenna.
3)You can reserve the whey water in a air tight bottle and when you make chenna for the next time, add this instead of lemon juice.
4) You have to wash the chenna really well to get the extra sour taste.
5) Hang the chenna to remove excess water, never place weight over it , it will make them tough.
Pictorial:
 |
| Take milk in a pot |
 |
| Put it on high heat and keep stiring |
 |
| Squeeze juice from 1 lemon, you need 1.5 tblspn of lemon juice |
 |
| Line sieve with muslin cloth and place it over a bowl |
 |
| Now the milk must have started foamy |
 |
| Now it has boiled |
 |
| Take it off the heat and leave it for a 1 mins |
 |
| Add in the lemon juice |
 |
| Mix gently and you will see the milk has started curdling |
 |
| Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage |
 |
| pour the entire thing on to the sieve |
 |
| This is the whey water, so healthy..You can use them to knead chapati dough, add it to rasam, soup.. |
 |
| Now take a bowl of cold water, drop the curdled chenna into the water and wash it well |
 |
| You can run it under cold tap water too.. I washed it like this for 3 changes of water |
 |
| Now hung it over a tap for 30 mins, i squeezed it with my hands occasionally to make things faster |
 |
| This is the soft chenna which you get after the draining process, you can use this to make sweets |
share this
Thank you for posting, this is so helpful!! I absolutely love rasgulla and have always wondered how it's made. The pictures in particular are really helpful!
Thank u for posting this in such neat n nice way.. So easy to understand! !!
Is chenna same as ricotta cheese 😃
@Anonymousno both are different
its such a useful post .so woderful pics . thanks a lot for the post. had been through so many blogs. i found yours really apt.