Tag: chena

Malai Chop/ Malai Sandwich (मलाई चॉप)–Chena Mitha– Bengali Or Bangladeshi Sweet

Ingredients –


1. Paneer / Chena / Cottage Cheese – 2 cups.
2. Sugar – 2 cups (as per your taste).

For Stuffing-
3. Khoya or Mawa (crumbled) – 1 cup.

4. Food color (Yellow) as per your choice.
5. Cardamom powder or Kewra essence – 1/2 tsp.

For Garnishing –
Slices Pistachio (Pista), Cashew, etc.

Tutti Frutti (optional)

Method –

1. Add Sugar and 2 cups of water into the utensil and mix well.
2. Cover and let it boil on medium heat.

3. Put paneer/chenna on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
4. Take the small portion of chena in your hand and shape them into oval shape and press.
5. Cover and Keep it aside.
6. When chasni started boiling, put chena balls in boiling chashni.
7. Cover and cook for 15-20 minutes on high heat.
8. After 10 min, remove the lid and flip the chop to cook the other side.
9. Cover and cook for another 10 min.
10. After 20 min Chops are ready, turn off the heat.
11. Allow it to cool down for few minutes.
12. Add Kewra essence into the Sugar chasni and mix well.
13. Take them out in a strainer for 5- 10 minutes to drain extra sugar syrup.
14. Crush the Mawa and heat into the microwave or pan for 1 min.
15. Add sugar Chasni – 2 tbsp, few drops of food color, Pista into the Khoya and mix well.
16. Khoya Stuffing is ready.
17. Take 1 piece Chop in your hand and slit it from the center with help of the knife.
18. Prepare all Chop in the same way.
19. Take one slice and apply little stuffing.
20. Put another slice over the stuffing and gently press.
21. Garnish with Chopped Pista and Tutti Frutti .

22. Prepare all Malai Chop in the same way.

23. Malai Chop is ready Enjoy !!!
24. You can store them in airtight container Refrigerate and use up to 7 days.

How To Make Perfect White Rasgulla (वाइट रसगुल्ला)- Bengali Rosogulla–Paneer / Chena Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.
  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Rasgullas has become puffy and doubled in size.
  • Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Chena Goja बिहार की प्रसिद्ध छेना मिठाई- Khurma Sweets- Festival Recipe–Paneer / Chena Sweets

Ingredients –

  • Paneer/ Chena – 2 cups.
  • Sugar – 1 1/2  cups
  • All purpose flour (maida) – 1  tbsp
  • Cardamom (elachi) powder- 1/2 tsp
  • Maida/all purpose flour – 1 tbsp.

Method –

  1. Put chena on the plate and using your hand press until chena becomes completely smooth.
  2. Roll and cut into cubes shape with help of knife.
  3. Add 3 cups water, sugar and  cardamom powder into the pan/kadhai.
  4. Mix well and let it boil on high heat.
  5. Chasni is boiled, add chena cubes.
  6. Cook for 10 minutes on high heat.
  7. Keep cooking till chena turns light brown in color.
  8. Keep stirring regularly so that it is evenly coated over the chena.
  9. Add All purpose flour (maida) into the water, mix and add into the chasni.
  10. If chasni becomes thick, add little water time to time.
  11. Keep cooking till chena turns light brown in color.
  12. Once chena become brown in color turn off the heat.
  13. Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  14. Khurma sweets is ready.
  15. You can store in refrigerator for up to a week.

    Holi Special (होली स्पेशल)- Chena / Paneer Rolls– Indian Sweets- Festival

    Ingredients –

    • Mawa / khoya for stuffing
    • Yellow Food color (optional)
    • Sugar as per your taste
    • Chena (Paneer) – 1 cup
    • Cardamom powder (optional) – 2 pinch

    Method –

    1. Put Mawa/khoya on the plate, add sugar(as per your taste) and  food color.
    2. Using your hand press for 5-6 minutes until it becomes completely smooth.
    3. Take small portion of khoya in your hand and shape them into oval shape.
    4. Khoya Stuffing is ready.
    5. Prepare all khoya stuffing in same way.
    6. Put the chena /paneer on the plate.
    7. Using your hand press for 5-6 minutes until it becomes completely smooth.
    8. Take small poison of chena on your hand and flatten.
    9. Place the khoya stuffing in the chena and cover.
    10. Chena roll is ready, prepare all in same way.
    11. Heat a pan on medium heat.
    12. Add 1 cup sugar(as per your taste) 1 1/2 cup of water into the utensil and let it boil.
    13. When chasni starts boiling, put chena rolls in boiling chashni.
    14. Cover and cook for 5 – 7 minutes on high heat.
    15. After 5-7 minutes, open the lid.
    16. Flip the chena rolls, cover and cook for another 5-7 minutes.
    17. After 15 min, turn off the heat.
    18. Once ready, let it cool down.
    19. Take them out in a strainer to drain extra sugar syrup.
    20. You can garnish with pistachios  (Pista) and saffron.
    21. You can store in the refrigerator for almost a week.
    22. Chena / Paneer Rolls  are ready to serve…

    Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

    Ingredients –

    • Paneer /Chena /cottage cheese
    • Sugar – 1 cup (as per your taste)
    • Cardamom powder – 2 pinch
    • Food color (optional)

    Method –

    1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
    2. Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
    3. Take small portion of chena in your hand and shape them into small balls.
    4. Roll the chena balls between your palms and keep all of them on a plate.
    5. Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
    6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
    7. After 15- 20 minutes Turn off the stove.
    8. Open the lid  and let it cool down completely.
    9. Angoori Rasgullas are ready.
    10. Now take them out in a bowl  and serve it.

    Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

    Ingredients –

    • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
    • Sugar – 1 cup
    • Rose essence (optional)

    Method –

    1. Heat a pan on medium heat.
    2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
    3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
    4. Add paneer cubes into the sugar syrup and mix well.
    5. Cook on low heat until the sugar syrup reaches the setting consistency.
    6. Once the sugar syrup is thick, turn off the heat.
    7. Keep it aside, add rose water and mix well.
    8. Keep stirring regularly so that it is evenly coated over the paneer.
    9. Once sugar is coated well, pick out the paneer pieces.
    10. Use leftover sugar to prepare more murki or to make laddus.
    11. Chena mithai is ready to serve..

    Chena/ Paneer Mithai- (छेना मुरकी)- Chanar Murki–Bengali Sweets- Indian Recipe

    Ingredients –

    • Paneer/ Cottage cheese (cut in small cubes) – 1 cup
    • Sugar – 1 cup
    • Rose essence (optional)

    Method –

    1. Heat a pan on medium heat.
    2. Add sugar and 1/4 cup of water, mix well and stir it regularly.
    3. When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
    4. Add paneer cubes into the sugar syrup and mix well.
    5. Cook on low heat until the sugar syrup reaches the setting consistency.
    6. Once the sugar syrup is thick, turn off the heat.
    7. Keep it aside, add rose water and mix well.
    8. Keep stirring regularly so that it is evenly coated over the paneer.
    9. Once sugar is coated well, pick out the paneer pieces.
    10. Use leftover sugar to prepare more murki or to make laddus.
    11. Chena mithai is ready to serve..

    Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge Rasgulla

    Ingredients –

    1. Whole milk – 1 liter
    2. Lemon – 1-2 (you can also use vinegar)
    3. Sugar – 1 cup (as per your taste)
    4. Cardamom powder – 2 pinch
    5. Pistachio (pista) for garnishing

    Method –

    • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
    • Heat whole milk in a non-stick pan and bring it to boil.
    • Keep stirring once a while.
    • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
    • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.

    20151101_093226

    • Once the milk is fermented, filter it and remove excess water.
    • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.

    DSC_3999

    • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
    • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).

    20151101_141320

    • Take the small portions of chena in your hand and shape them into balls.
    • Roll the chena balls between your palms and keep all of them on a plate.

    20151101_141807

    • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
    • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
    • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
    • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.

    20151101_151405

    • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
    • Garnish with pista powder and serve it.