Chenna is a main ingredient in Bengali sweets like rasogulla, cham cham, sandesh, chanar payesh, rasmalai etc. Chenna is the coagulated milk and paneer is the coagulated milk which has been set firmly. Chenna is more moist than paneer. I usually eat this whenever i have sweet cravings as it is not fattening and it is a rich source for protein.
It is necessary to continuously stir the milk even after you turn off the heat this helps in making it soft.
While adding lemon make sure you do not add it in the beginning instead add it slowly and stir continuously.
Use room temperature milk.
Take a clean cheese cloth while pouring the chenna.
You can replace mango with any other fruit like lychee, pineapple, peaches or pomegranate.
Do not add too much lemon juice otherwise the taste will be a little sour. If the milk doesn’t curdle soon wait and stir patiently.
You do not want to overpower the flavour of rosewater so add it accordingly.
Full fat milk - 2 cups (500ml)
Lemon juice - 1-2 tsp (Depending upon curdling of milk)
Finely chopped mango - 1/2 mango
Saffron (kesar) - 5/6 strands
Rose water - 1/2 tsp
Pistachio - Grinded - 1/4 tsp
A pinch of cardamom powder (elaichi)
1.Infuse your saffron in rose water.
2.Put the milk in a container and let it boil.
3.Stir milk continuously and slowly add lemon juice.
4.The milk will start to curdle and will look like this.
5.When the entire milk curdles and you are finally left with the chenna take it out on a cheesecloth.
6.Immediately transfer to a container and take a clean steel glass.
7.Add sugar and cardamom powder and start to press the chenna with the glass continuously to have a smooth texture.
8.When you arrive at your desired texture layer it on a glass or a bowl.
9.Top it with mangoes, saffron infused rose water and finally pistachios.
10.Chill in the refrigerator for 1 hour.
11.Serve it as a dessert.
Enjoy your mango chenna❤️