chhana
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A delicious vegan twist on a Bengali classic! Crumbled tofu and tender potatoes are simmered in a fragrant, subtly spiced tomato-ginger gravy. This comforting curry pairs perfectly with steamed rice or luchis for a wholesome meal.
Soft, spongy paneer balls simmered in a rich, aromatic tomato and yogurt gravy. This classic Bengali curry is a festive delight, balancing sweet, savory, and spicy flavors perfectly.
A beloved Bengali snack featuring soft, spiced cottage cheese and potato patties, coated in breadcrumbs and fried to golden perfection. These crispy-on-the-outside, melt-in-your-mouth chops are a tea-time favorite.
Soft, homemade paneer dumplings are gently fried and simmered in a fragrant, lightly spiced tomato and ginger gravy. This classic Bengali comfort food is a must-try, pairing perfectly with steamed rice or luchi.
Yes, chhana is a highly nutritious dairy product that provides high-quality casein protein for muscle repair and calcium for bone health. It also contains essential B vitamins like B12, though its relatively high fat content means it should be consumed in moderation as part of a balanced diet.
Chhana is an excellent protein source, containing approximately 18.3 grams of protein per 100-gram serving. This makes it a valuable dietary component for vegetarians and athletes looking to meet their daily protein requirements.
Chhana can be part of a weight loss diet because its high protein content promotes satiety and helps prevent overeating. However, it contains about 275 calories and 20.8g of fat per 100g, so portion control is necessary to stay within daily caloric goals.
No, chhana is not vegan. It is a fresh curd cheese made by curdling animal milk (usually cow or buffalo milk) with an acidic agent like lemon juice or vinegar, making it a dairy-based vegetarian product.
Yes, chhana is very keto-friendly as it is high in fat and protein while remaining very low in carbohydrates, with only 3.5g of carbs per 100g. It is an ideal whole-food source of fats and proteins for those on a ketogenic diet.
Chhana is not strictly lactose-free, but it is significantly lower in lactose than whole milk because the whey is drained away during the preparation process. Many individuals with mild lactose intolerance find it much easier to digest than liquid milk.
Chhana is the soft, moist, unpressed curd that results immediately after curdling milk and draining the whey. Paneer is essentially chhana that has been pressed under a heavy weight to remove more moisture, resulting in a firm, sliceable block.
chhana is a versatile ingredient found in cuisines around the world. With 275 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Chhana is the primary base for many traditional Bengali sweets like Rasgulla and Sandesh because of its soft, crumbly texture. It can also be used as a filling for stuffed breads, added to salads, or used in creamy savory gravies.
Fresh chhana should be stored in an airtight container in the refrigerator and is best used within 2 to 3 days. Because of its high moisture content, it is highly perishable and will develop a sour smell or slimy texture if kept too long.
Yes, chhana can be eaten raw and is often enjoyed fresh with a sprinkle of sugar or mixed into fruit bowls. Since it is made from milk that has been boiled and then curdled, it is safe to consume without further cooking.