Monday, 28 December 2015

​​​​​​​​​​​​​​​​​​​​​​​Chenna






Preparation Time : 5 mins      |      Cooking Time : 10 mins 


Ingredients : 
            
Ingredients
Measurements
Milk1 lt
Yugurt (Curd) or lemon juice1/2 cup or 3-4 tbsp
        

​Method :
  1. Boil milk for 5 mins & then simmer it.
  2. Add 1/4 cup of beaten curd, keep stirring and then add the next 1/4 cup  OR ​ add lemon juice 1 tbsp by 1 tbsp.
  3. Continue heating till it starts curdling, keep stirring until the whey water completely separates. At this stage switch off the stove.
  4. Place a cheese cloth or thin cotton cloth over a container and strain. If lemon juice is used to curdle, then wash it twice at least in cold water to get rid of the lemon flavor. 
  5. Bring the edges of the cloth to the center, squeeze out, tie a knot and hang it in the sink tap. Allow the water to drip by itself. 
  6. After about 30 mins, transfer the chenna into a wide bowl or plate and knead well with fingertips.
  7. The crumbliness will soon convert to a smooth consistency. The chenna won’t be sticky at any point. 
  8. Gather together into a ball and proceed to make whatever sweet.

​Notes :
  • Always prefer to use a full fat cream milk in order to get more volume of chenna.
  • 1/4 cup curd is enough to curdle, but to curdle quickly just add 1/2 cup curd and also get little more volume of chenna.
  • The whey water can be used for making chapati dough. 
  • Use the chenna immediately in any sweets recipes.



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