Chenna

This is the basic ingredient used in most Bengali sweets.

Ingredients 1 litre cow's milk 1/2 teaspoon citric acid (nimbu ke phool) Method Dissolve the citric acid in 1/2 cup o water and keep aside. Bring the milk to a boil in a pan! stirring continuousl". $emove rom the ire and stir or % to & minutes till the milk is slightl" cool. (dd the citric acid solution and stir the milk gentl". The milk mill curdle and the whe" will separate. The whe" has to be clear thus indicating the milk has completel" curdled. (llow it to rest or # to ' minutes. *train out all the whe" using a clean damp muslin cloth. +old all the ' sides o the muslin cloth and twirl it gentl" so that all the whe" that is in the milk solids gets evenl" drained out. -ather the cloth rom all ' sides and s.uee/e the chenna lightl" about # to ' times so that most o the whe" gets drained out. $emove the chenna onto a clean plate and knead gentl" so that it is ree o lumps and take care not to appl" too much pressure while kneading the chenna. 2t is advisable to use this almost immediatel". 3se as re.uired.

1. 2. #. '. %. ). &. ,. 0. 11. 11.

Handy tip(s) : 1. Points to remember : 2. 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. 3. lways use cow!s milk for making chenna as it has a low fat content. ". #f you use buffalo!s milk$ let the milk rest after boiling it and then discard the skin that is formed. %. lways use fresh chenna for making rasgullas.