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Homemade Fresh Chenna Chhena
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
⏱5 minsPrep Time
🔥20 minsCook Time
⏰25 mins (+ drain)Total Time
👥4Serves
protein-rich
Milk curdled with lemon or vinegar, drained to soft chenna — the base for rasgulla, sandesh and cham cham.
Ingredients
How to Make It
1
Boil milk; curdle with acid off heat.
2
Add ice water; strain in muslin.
3
Hang to soft chenna; use as needed.
Nutrition per serving
150kcal
Protein10g
Carbohydrates8g
Fat8g
Fibre0g
* Approximate values per serving
Health Benefits
Fresh milk protein for sweets and curries. Control whey drain for soft vs firm texture.
💡
Pro Tips
- →Don’t boil hard after acid.
- →Wash chenna briefly.
- →Knead for sweets.
🔄
Variations
- 1Paneer longer press.
- 2Vinegar vs lemon.
Frequently Asked Questions
Overcooked after curdling.
Use in dough or dal.
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