Chena
Also known as: Chhena, Chhana
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Also known as: Chhena, Chhana
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Kerala curry featuring tender elephant foot yam simmered in a rich, tangy gravy made from roasted coconut and spices. This aromatic dish pairs perfectly with steamed rice for a hearty meal.
A classic Kerala stir-fry featuring tender elephant foot yam, slow-roasted with shallots and spices in coconut oil. This simple yet flavorful side dish pairs perfectly with rice and sambar.
Chena is the unpressed, soft curd obtained by curdling milk, while Paneer is Chena that has been pressed into a firm block to remove more moisture.
Fresh Chena is highly perishable and should be used within 2 days if refrigerated in an airtight container.
Freezing is not recommended as it changes the texture, making it crumbly and unsuitable for delicate sweets like Rasgulla.
Fresh Ricotta cheese or crumbled soft Paneer are the closest substitutes, though the texture of sweets may vary slightly.
Spoiled Chena will have a sour or off-smell, a slimy texture, or visible mold growth.
Chena becomes grainy if the milk is boiled too long after adding the acid or if it is not kneaded sufficiently before use.
Yes, it is high in protein which promotes satiety, but it should be consumed in moderation due to its fat content.
Lemon juice or diluted vinegar are most common; lemon juice typically yields a softer curd preferred for sweets.
Chena is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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