chenna gaja recipe

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1 liter - Milk 3 tablespoons - Vinegar 1 teaspoon  - Suji 2 cups  - Sugar


heat milk in a heavy button pan. Continuously stir the milk. Don’t let form malai on top.  When milk is boiled switch off the gas. Remove from heat and stir continuously for 3min Now gradually add vinegar until clear water emerges.

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Repeat this procedure twice to wash the tanginess out with water. Squeeze the hand a little. Suspend it for half an hour. Don't linger any longer. Bring out now to a large plate. After that, rub it with the heel of your palm. when there is no longer any Dana in the Chhena. Add 1 teaspoon of cornflour and knead once more.

SEcond 2

Step 3

1Add 1/4 cup of sugar to a pan and let it caramelize. Add the sugar and water now, then maintain the gas. The sugar should dissolve. The dough should be divided into balls. Form the shape now, being careful not to have any cracks. For half an hour, add this boiling sugar syrup on high heat. Then turn it over and cook for another half-hour.

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Sugar syrup will be thick by this point. Cook for another half-hour after adding 1 cup of boiling water. We'll get your Chhena Gaja ready.