Chenna is the soft paneer used mostly in sweets in West Bengal and Orissa. I made a different version of chenna years back, but after I started with my low carb diet, I have started using a different recipe. In the first recipe I used to use curd to curdle the milk resulting in soft chenna, but now I use amul cream along with milk to increase the fat content of milk which in turn results in softest chenna. This is my favourite recipe now and I use it for all my low carb recipes.
I also use them in sweet recipes like sandesh and gulab jamuns. I find this version of chenna easy to handle when compared to my previous version. There is a reason why I am posting it today. As you all know, April is the month of mega Blogging Marathon and we as a group are looking forward to it eagerly. We will be blogging non stop with a particular theme for the whole month. This month is going to be really exciting. I can’t wait to share all my recipes with you. I will announce the theme in two days, but this paneer will be the base for most of my recipes next month. So don’t miss my posts as you will surely be loving the dishes.
Makes 500 gm
Full Fat Milk – 2.5 lt
Amul Fresh Cream – 250 ml
Vinegar – 3-4 tbs
In a pan mix together milk and cream.
Bring it to boil.
When it starts boiling, remove it from flame and set aside.
Add vinegar and mix until the whey separates.
If the whey is cloudy, add a tsp of vinegar extra.
You need a clear whey and milk solids.
Now line a sieve with a cotton cloth and transfer the milk solids to the cloth.
Cover and set aside for one hour to drain.
Your malai chenna is ready.
The quantity I have suggested gives 500 gm of paneer. And you will never find this quality in stores. Making this is quite easy so try it at home. Once you taste it, you will never go back to store bought paneer.