Chhana is an Indian traditional milk product formed by heat and acid coagulation of milk followed by draining of whey. It is used as a base and filler for the preparation of a large number of Bengali Sweets such as rasogulla, sandesh, rasmalai, cham-cham, chhana-murki, rajbhog, etc. Its preparation is mainly confined to the cottage sector, largely in the eastern parts of India, notably West Bengal, Bihar and Orissa,and more recently, in Bikaner district of Rajasthan. However, chhana based sweets are gaining popularity in other parts of country.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.