NineFoods technique guide · Mithai

How to Make Chhena (Fresh Paneer) for Sweets

Full fat milk. Acid off the heat. Moist, not dry.

Farwa ZeeshanWritten by Farwa ZeeshanRecipe developer, NineFoods

Chhena is fresh, soft cheese made by splitting hot milk with acid, the base of ras malai, rasgulla, sandesh and chum chum. Hard, grainy chhena is behind most failed Bengali sweets. The secret is full fat milk, adding acid off the heat, rinsing, and draining just long enough to stay moist.

1 literMakes about 200 g
30 minDraining
8 minKneading

Chhena choices

Tap an option to see how it affects texture

Milk, acid and draining.

Method

How to make chhena

  • Bring full fat milk to a boil and turn off the heat.
  • Wait 1 minute, then add diluted lemon juice a spoon at a time, stirring gently.
  • Stop when green whey separates clearly.
  • Pour into muslin, rinse with cold water to remove the lemon taste.
  • Hang 30 minutes for sweets.

Kneading

Kneading chhena for sweets

Crumble the chhena on a plate and knead with the heel of your palm for 6 to 8 minutes until it is completely smooth and slightly greasy. This is what makes sweets soft and crack-free.

Problems

Chhena problems

  • Rubbery: acid added on the heat, or too much acid.
  • Grainy sweets: not kneaded enough.
  • Dry and crumbly: hung too long or squeezed.
  • Low yield: low fat or UHT milk.

Keep cooking

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Quick answers

How to Make Chhena FAQ

What is chhena?

Fresh soft cheese from split milk, used for Bengali sweets.

Is chhena the same as paneer?

Paneer is chhena pressed into a firm block.

Why is my chhena hard?

Acid added while boiling or it was drained too long.

Can I use UHT milk?

It splits poorly; use fresh full fat milk.