chenna recipe, how to make chenna at home for bengali sweets

a diy method on preparing chenna at home.
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how to make chenna at home – this is a step by step post on how to prepare chenna for sweets.

chenna recipe

when i make sweets like sandesh and its various versions, i prepare chenna. chenna is a main ingredient in bengali sweets like rasogulla, cham cham, sandesh, chanar payesh, rasmalai etc.

i make chenna and paneer both by the same method. chenna is the coagulated milk and paneer is the coagulated milk which has been set firmly. chenna is more moist than paneer.

i usually follow this quick method, where i keep a weight on the chenna for 6 to 7 minutes, rather than keeping the chenna tied up in the muslin for 30 minutes or more.

whenever you want to make sweets like sandesh or rasmalai or kalakand or rasogulla, you should prepare the chenna fresh and then use it. don’t even refrigerate the chenna as this changes the texture of the sweets. a note to keep in mind is to prepare the amount you require. so accordingly you can make the chenna from ½ litre to 2 litres milk.

usually, from 1 litre of full fat cow’s milk, i get 350 gms of chenna. but this yield will differ upon the quality of milk and the fat content in the milk. also remember to use fresh milk.

chenna recipe, how to make cheena

i had made this chenna to make chocolate sandesh during the diwali time. i will be adding chocolate sandesh recipe also next. you see two more diwali recipes in drafts and pending. just could not add both during that time.

chenna recipe

Author:Dassana Amit
Prep Time:15 minutes
Total Time:15 minutes
Course:sweets
Cuisine:bengali
Servings (change the number to scale):300 to 350 grams of chenna
5 from 4 votes
how to make chenna
a diy method on preparing chenna at home.

INGREDIENTS FOR chenna recipe

(1 CUP = 250 ML)

ingredients:

  • 1 litre fresh whole cow's milk
  • 1 tablespoon vinegar Or 1 tablespoon lemon juice Or 2 to 3 tablespoon yogurt (curd or dahi) - add more if required

materials required:

  • 1 medium sauce pan
  • 1 clean cotton cloth or cheese cloth or muslin
  • a heavy weight like a pestle or a heavy bowl or plate

HOW TO MAKE chenna recipe

  • first bring milk to a boil in a saucepan.
  • then add lime juice or vinegar or yogurt. keep on stirring and you will see the milk getting curdled.
  • ideally the milk should get curdled at once after you stir the lime juice or vinegar. just keep extra lime juice ready with you, in case the milk does not curdle.
  • when you see the greenish whey, pour the curdled milk in to pan lined with a thin cotton napkin or muslin. you can also use cheese cloth.
  • once you are done adding all the curdled milk, then bring together the edges of the cotton napkin or muslin and gently squeeze out the remaining whey from it.
  • the greenish whey is rich in nutrients and can be added to gravies or to make rotis/chapatis and even pulaos, bread doughs.
  • rinse the collected bundle of chenna in water. this will get rid of the after taste and smell of both lime juice/vinegar.
  • keep a weight on the chenna bundle for 6 to 7 minutes.
  • later remove the chenna and then use it accordingly to make sweets like sandesh, cham cham, rasmalai, rasgulla and chocolate sandesh.
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how to make chenna

1. first bring milk to a boil in a saucepan.

boil milk for making chenna

2. then add lime juice or vinegar. you can also add yogurt (amount mentioned in the recipe details below) instead of lime juice/vinegar.

curdled milk - making chenna

4. keep on stirring and you will see the milk getting curdled in a few seconds. ideally the milk should get curdled at once in a few seconds, after you stir the lime juice or vinegar. just keep extra lime juice ready with you, in case the milk does not curdle. but do remember not too add too much. 1 tbsp of lime juice or vinegar is sufficient for about 1 litre of whole milk. in case you need to add more, then just add about ½ tbsp more.

pour curdled milk - making chenna for sweets

5. when you see the greenish whey, pour the curdled milk in to pan or bowl lined with a thin cotton napkin or muslin. you can also use cheese cloth.

making chenna

6. once you are done adding all the curdled milk, then bring together the edges of the cotton napkin or muslin and gently squeeze out the remaining whey from it. take care as it will be hot. the greenish whey is rich in nutrients and can be added to gravies, pulao, biryani or to make rotis/chapatis and even bread dough.

making chenna

7. rinse the collected bundle of chenna in water. this will get rid of the after taste and smell of both lime juice or vinegar.

collected bundle of chenna in water

8. keep a weight on the chenna bundle for 6 to 7 minutes. don’t keep for a long time as you don’t want all the moisture to be drained. if you have time then you can also tie and hang the muslin for 30 mins to 1 hour.

weight on the chenna bundle

9. later remove the chenna and then use chenna accordingly to make sweets like sandesh, cham cham, rasmalai, rasgulla and chocolate sandesh.

chenna recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. Hi Dassana,
    I made rasgulla with the channa! But somehow when i was pressing the chenna it was not mixxing properly! I tried several times! I squeezed the water from channa and it turned so hard! What was the problem?

  2. Made rasmalai today using this chenna recipe…they turned out to be probably the best in London! Thank you for the recipe !

    • raji, chenna is more moist than paneer. in paneer lot of moisture is drained out. preparation method looks similar but the time duration for which weight is kept is different for paneer and chenna.

    • welcome narmada. honestly speaking, i am still struggling to get the perfect rasgoolas. i have tried so many times and every time something or other has gone wrong. either the rasgoola break or become hard or become too soft. i am still trying to perfect the recipe.

  3. Hi. All receipes are really very easy. After reading your blobs working in kitchen is easy. All family members r enjoying good receipes. Thank you very much.

  4. hi dassana!
    i love this blog and learnt a lot. From tommorow i will start my adventure in kitchen.
    i loved the fact and you have so many healthy recipes and you use organic stuff.
    have you ever heard of makke ki kheer( kheer of sweet corn)
    my dadi used to make it.
    it was awesome.

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