Squeeze to get rid of any extra water. - Take it out the cloth and press gently to make it free from any lumps. - It is best to use fresh chenna on the same day and not refrigerate it. Once you nail ...

Knead the chenna well for 5-7 minutes until smooth. Add cornflour (if using) and make small, smooth balls. Boil 4 cups of water with 1 cup sugar in a deep pan. Once the sugar dissolves ...

Food blogger Sangita Agrawal's Chenna Payas is a dessert made out of curdled milk and rabri and is wildly popular in Bengal, Bihar, Odisha and Jharkhand. It is also called Chennar Payesh.