How do you make the 'chenna' for Bengali sweets like 'Sandesh' or 'Rasgulla' perfectly, so it's smooth and not grainy?

Question

How do you make the 'chenna' for Bengali sweets like 'Sandesh'? Learn the key to a perfectly smooth and non-grainy fresh cheese base.

Answer 1

To make smooth, non-grainy chenna for Bengali sweets, gently curdle milk with a mild acid like lemon juice or vinegar, and immediately drain and rinse the chenna to remove any residual acidity.

Detailed Explanation:

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

1. Choose the Right Milk: Use full-fat milk for the best results. The higher fat content contributes to a smoother chenna.
2. Heat the Milk: Heat the milk in a heavy-bottomed pan over medium heat. Bring it to a gentle boil, stirring occasionally to prevent scorching.
3. Prepare the Acid: Dilute the acid (lemon juice or vinegar) with an equal amount of water. This helps to curdle the milk gently. A general guideline is to use about 1-2 tablespoons of lemon juice or vinegar per liter of milk.
4. Curdle the Milk: Once the milk boils, reduce the heat to low. Slowly add the diluted acid, a little at a time, stirring gently after each addition. The milk will start to curdle and separate into whey (the watery part) and solids (the chenna). Stop adding the acid when the whey appears clear and greenish. If the whey is still milky, add a tiny bit more acid.
5. Drain the Chenna: Immediately pour the curdled milk into a muslin cloth-lined strainer or colander. This will separate the chenna from the whey.
6. Rinse the Chenna: Rinse the chenna thoroughly under cold running water. This removes any residual acidity from the lemon juice or vinegar, which can affect the taste and texture of the final product.
7. Hang the Chenna: Gather the edges of the muslin cloth and tie it into a bundle. Hang the bundle for about 30-45 minutes to allow excess water to drain. The duration depends on the desired consistency. For Sandesh, you'll want it slightly drier than for Rasgulla.
8. Knead the Chenna: Once drained, gently knead the chenna with the heel of your hand until it becomes smooth and pliable. This step is crucial for removing any remaining lumps and creating a fine texture.

Pro Tip:

Avoid over-curdling the milk by adding too much acid or adding it too quickly. Over-curdling results in a hard, grainy chenna. If this happens, try adding a little bit of cold milk to the chenna and kneading it gently to improve the texture.