Chhena recipe: 60 Photos
Chhena Poda | Ricotta Cheese Chhena Poda pictures
सिर्फ दूध और चीनी से 100% बाजार जैसे रसगुल्ला | Rasgulla Recipe | Chena Rasgulla | | KabitasKitchen
Chhena Poda photo paintings
Video gallery
घर पर रसगुल्ले बनाने का एकदम आसान तरीका | Sponge Rasgulla Recipe | Bengali Rasgulla
Rasgulla Recipe | Tips for Soft Roshogullas | पर्फ़ेक्ट नरम रसगुल्ला की रेसिपी | Chef Sanjyot Keer
ଛେନା ତରକାରୀ ( Chhena Tarakari Recipe ) | Cottage Cheese Curry Reicpe | Mrunalinee | Odia Authentic
पनीर छेना पोड़ा | Paneer Chenna Poda | Sanjeev Kapoor Khazana
Chhena Gaja | A Traditional Sweet from illustrations
FAQ
Chhena (Hindustani: [ˈtʃʰeːna]) or chhana ( Bengali: [tʃʰana]) is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.
For those who don't know, Chena is basically unpressed Paneer. Both are made by curdling milk and straining it. Once you strain, you get the smooth leftover curds which is Chena which when further pressed becomes the firmer Paneer. Now since Chena is unpressed, it is much softer in texture.
Channa is known as chickpea in English. Channa dal is known as split chickpeas in English. Chenna or chhana is cheese curd obtained from curdled milk. It is used in preparing milk sweets and paneer or Indian cottage cheese.
cow milk. For chhana production, cow milk is preferred since it yields soft bodied and smooth textured product. These characteristics are suitable for production of high-grade channa sweets. Channa from buffalo milk has a slightly hard body, a greasy and coarse texture, and does not produce good quality channa sweets.);})();(function(){window.jsl.dh(Y8y8ZoS_PNzHwPAPzJGD2Ak__42,
Adding this protein source in your diet can help you build muscles, good for your bones, and dental health as well. Being low on carbohydrates, diabetics can also consider enriching their diet with chenna and get some good quality protein.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
