Preparation Time : 5 mins | Cooking Time : 10 mins
|Yugurt (Curd) or lemon juice||1/2 cup or 3-4 tbsp|
- Boil milk for 5 mins & then simmer it.
- 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.
- Continue heating till it starts curdling, keep stirring until the whey water completely separates. At this stage switch off the stove.
- 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.
- 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.
- After about 30 mins, transfer the chenna into a wide bowl or plate and knead well with fingertips.
- The crumbliness will soon convert to a smooth consistency. The chenna won’t be sticky at any point.
- Gather together into a ball and proceed to make whatever sweet.
- 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.