Chhana Based Sweets

Chhana is used as a base and filler for the preparation of a large number of Bengali sweets such as rasogulla, sandesh, rasmalai, rajbhog, chhana murki, cham-cham, etc. In chhana-based sweets, milk protein constitutes the basis of structure and texture of the product. Depending on the texturization process adopted during the production, the milk protein imparts different characteristics to the final product.The end product may be fibrous and chewy with good water holding characteristics such as rasogulla and rasmalai and on the other hand end product may be soft, hard and grainy with low water binding properties such as chhana murki. The textural characteristics of the end product can be manipulated by including small amounts of additives such as starch, flour, amylase, CMC, etc. The milk fat also influences the textural profile as well as the flavour of the end product