How to make the 'chenna' for Rasgulla or Rasmalai so that it is soft and spongy, not hard or grainy?

Question

How do you make the 'chenna' for Rasgulla so it is soft and spongy? Learn the technique to create a perfect cheese base that isn't hard or grainy.

Answer 1

To make soft and spongy chenna for Rasgulla or Rasmalai, use whole milk, gently curdle it with lemon juice or vinegar, and avoid over-stirring or overcooking the chenna.

Detailed Explanation:

Making perfect chenna is crucial for achieving the desired texture in Rasgulla and Rasmalai. Here's a step-by-step guide:

1. Use Whole Milk: Always start with fresh, full-fat whole milk. The fat content contributes to the softness of the chenna.

2. Gentle Curdling Agent: Dilute your curdling agent (lemon juice, vinegar, or citric acid) with an equal amount of water. This prevents the chenna from becoming too acidic and hard. For example, use 2 tablespoons of lemon juice mixed with 2 tablespoons of water per liter of milk.

3. Heat the Milk Properly: Heat the milk over medium heat until it just begins to boil. Then, reduce the heat to low.

4. Slowly Add the Curdling Agent: Gradually add the diluted curdling agent, a little at a time, while gently stirring. Stop adding the agent as soon as the milk solids separate from the whey (the clear liquid). Avoid adding too much, as this will make the chenna tough.

5. Avoid Over-Stirring: Once the milk starts to curdle, stir as little as possible. Over-stirring can result in a grainy texture.

6. Don't Overcook: As soon as the whey is clear and the chenna has separated, immediately remove the pot from the heat. Overcooking will make the chenna hard.

7. Drain the Chenna: Line a strainer with muslin cloth (cheesecloth). Pour the curdled milk into the cloth-lined strainer to separate the chenna from the whey.

8. Rinse the Chenna: Rinse the chenna under cold running water to remove any residual lemon juice or vinegar. This step is crucial to stop the cooking process and prevent a sour taste.

9. Remove Excess Water: Gather the edges of the muslin cloth and gently squeeze out the excess water. Do not squeeze too hard, as this will make the chenna dry. You can also hang the chenna in the cloth for about 30-45 minutes to drain properly.

10. Knead the Chenna: Gently knead the chenna with the heel of your hand until it is smooth and free of lumps. This step is essential for achieving a soft and spongy texture.

Pro Tip:

If your chenna turns out slightly dry, add a teaspoon or two of milk while kneading to restore its moisture and smoothness. Avoid adding too much milk, as this can make the chenna too sticky.