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Fresh Bengal Chhena
West Bengal
Milk curdled with food-grade acid and drained just enough to hold shape, without pressing it into a firm block the way paneer is.
Why it matters
Chhena is kneaded while still slightly warm until it turns almost elastic — that kneading is what lets the rasgulla balls puff up smooth and crack-free in sugar syrup instead of turning grainy.
Sourced from
Bengal Chhena Dairies — West BengalUsed in