Chhena Ball - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9555

A variety of dairy products are indigenous to India and an important part of

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, her ...

. The majority of these products can be broadly classified into curdled products, like

chhena Chhena () or chhana () are a style of cheese, originating from the Indian subcontinent, made from water buffaloDalby, A 2009, ''Cheese: A Global History'', Reaktion Books, p. 73, Kapoor, S & Kapoor, A 2006, ''Sanjeev Kapoor's No-oil Vegetarian C ...

, or non-curdled products, like

khoa Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It ...

Curdled dairy products

Paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting sof ...

is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other non-

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin an ...

food acid, and then removing the

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of har ...

and pressing the result into a dry unit. It is a popular ingredient of North Indian cuisine. *

Chhena Chhena () or chhana () are a style of cheese, originating from the Indian subcontinent, made from water buffaloDalby, A 2009, ''Cheese: A Global History'', Reaktion Books, p. 73, Kapoor, S & Kapoor, A 2006, ''Sanjeev Kapoor's No-oil Vegetarian C ...

is like paneer, except some whey is left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm. It is popular in

eastern India East India is a List of regions of India, region of India consisting of the Indian states of Bihar, Jharkhand, Odisha and West Bengal and also the union territory of the Andaman and Nicobar Islands. The region roughly corresponds to the histo ...

& neighbouring

Bangladesh Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mo ...

. * Chhena Poda is a roasted, sweetened and tightly packed

. It is popular in the east Indian state of

Odisha Odisha (English: , ), formerly Orissa ( the official name until 2011), is an Indian state located in Eastern India. It is the 8th largest state by area, and the 11th largest by population. The state has the third largest population of ...

Chhena gaja Chhena gaja () is a sweet dish from Odisha, India. Unlike some other popular chhena-based Odia desserts, such as rasagola, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredi ...

is a combination of chhena and sooji (semolina). Then molded into palm-sized rectangular shapes (gajas), boiled in thick sugar syrup. It is popular in the east Indian state of

Rasabali Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple. It consists of deep fried flatte ...

is a deep fried flattened reddish brown patties of

that are soaked in thickened, sweetened milk. It is popular in

. *

Sandesh Sandesh may refer to: * Sandesh (confectionery), a Bengali sweet prepared in Bangladesh and India * ''Sandesh'' (magazine), a children's magazine in West Bengal * ''Sandesh'' (Indian newspaper), a Gujarati newspaper * ''Sandesh'' (Pakistani newspa ...

is a confection made from chhena mixed with sugar then grilled lightly to caramelize, but removed from heat and

molded Molding (American English) or moulding (British and Commonwealth English; see spelling differences) is the process of manufacturing by shaping liquid or pliable raw material using a rigid frame called a mold or matrix. This itself may hav ...

into a ball or some shape. It is the staple sweetmeat of the Indian state of

West Bengal West Bengal (, Bengali: ''Poshchim Bongo'', , abbr. WB) is a state in the eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabitants within an area of . West Bengal is the fou ...

alongside neighbouring

. *

Rasgulla Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of suga ...

is a confection made from mixture of chhena and

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

rolled into a ball and boiled in syrup. It is the staple sweetmeat of the Indian states of

alongside neighbouring

. * Khira Sagara literally means ''ocean of milk''. It is the mixture of small balls of

in sweetened milk. It is popular in

Non-curdled dairy products

Khoa Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It ...

or Mawa is made by reducing milk in an open pan over heat. *

Kheer (Bengali sweets) Kheer or Meoa ( bn, ক্ষীর) is a sweet from the Bengal region of the Indian subcontinent. It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets. In North India, Kheer (Payesam) is a type of ...

is a

Bengali Bengali or Bengalee, or Bengalese may refer to: *something of, from, or related to Bengal, a large region in South Asia * Bengalis, an ethnic and linguistic group of the region * Bengali language, the language they speak ** Bengali alphabet, the w ...

version of

, but it is less harder than khoa and it has a doughy texture rather than the solid texture of

. *

Peda Peda () or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom s ...

is a

confection Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categorie ...

made by mixing sugar with khoa and adding flavoring, such as

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

. *

Barfi Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent. The name comes from the Hindustani (originally Persian) word ''barf'', which means snow. Common types of barfi include ''besan barfi'' (made with gram flou ...

is a confection made by reducing milk and sugar until it solidifies and adding flavoring, such as pistachio. * Gulab jamun is a confection made by mixing khoa and sugar, caramelizing it by

frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are co ...

, and soaking it in

syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...

containing

rosewater Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to fla ...

. *

Kulfi Kulfi () ( fa, ) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream". Kulfi is a traditional sweet of the Indian subcontinent, wher ...

is made from slowly freezing sweetened condensed milk. In comparison to

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

, kulfi is not whipped or otherwise aerated. *

Ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

is type of

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. ...

that is cooked long enough to caramelize the milk sugar and sterilize the liquid.

Fermented dairy products

Mishti doi Mishti doi ( bn, মিষ্টি দই) or Mitha Dahi ( or, ମିଠା ଦହି) is a fermented sweet dahi (yogurt) originating from the Bogra District in Bangladesh and is a very popular dessert throughout the country. It is also consum ...

is ''dahi'' mixed with sugar * Shrikhand is

strained yogurt Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive ...

mixed with sugar, and often flavorings such as cardamom, saffron, or fruit. * Wheyvit is an alcoholic beverage prepared by fermenting whey with yeast.

Other dairy products

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wh ...

is made by boiling rice or broken wheat with milk and sugar, and sometimes flavored with cardamom, raisins, saffron, pistachios, or almonds. * Chhena Murki is made by frying cubes of chhena to burn the outside, then soaking them in syrup flavored with cardamom. * Pantooa is like gulab jamun, except with some chhena mixed with the usual ingredients. *A2 Milk is produced only from Desi Girl Cow with hump. It has A2 protein beneficial for human body. *Vedic A2 Ghee is made through an ancient vedic method which is hand churning the curd made from Girl Cow A2 milk. Basundi is also made up from milk.

References

* http://www.dairyforall.com/indian-dairy-products.php

Curdled dairy products

Non-curdled dairy products

Fermented dairy products

Other dairy products

See also

References

Further reading