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Photo of Chenna Toast by Tripti Saxena at BetterButter

Chenna Toast

Tripti Saxena
40 minutes
Prep Time
30 minutes
Cook Time
5 People
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It is a delicious milk dessert

Recipe Tags

  • Medium
  • Diwali
  • UP
  • Steaming
  • Dessert
  • Healthy

Ingredients Serving: 5

  1. Milk 5 cups
  2. yogurt 1 cup
  3. Pinch of light brown colour
  4. Corn flour 1 tbsp
  5. sugar 2 cups
  6. Milk 2 cups
  7. Dryfruits ( optional)


  1. Put the milk in a deep pan and bring to a boil.
  2. Once the milk starts boiling after 2-3 mins. Add curd slowly and keep stirring . Allow it to stand for 1/2 minute to curdle.
  3. Make sure you keep stirring on a slow flame till completely curdled when the chenna and the water separates out. You can add more curd if chenna does not separate.
  4. Strain using a muslin cloth .place the muslin cloth with the chenna in a bowl of fresh water and wash it 1 to 3 mins.
  5. The process of straining and washing chenna should be done very quickly in order to stop the cooking process .
  6. Tie and hang for 45 mins for the extra water to drain out. Make sure there is no water in chenna else the rasgullas will break.
  7. Place the muslin cloth on a flat plate open it and knead the chenna with cornflour and mix well.
  8. Using your palms for 3-4 mins or till the chenna is smooth and free of lumps.
  9. It should become like dough when you knead it for some time .
  10. Put 4 cup of water in a heavy bottom vessel ,add the sugar and bring to boil . while stirring occasionally. So that the sugar dissolves completely .
  11. Put the long chenna in to the sugar water and cover and steam for 7-8 min.
  12. Switch off the flame and allow it to stand in the steamer for 10-15 mins
  13. Do not touch the rasgullas when they are very hot else they might break . Remove gently in to a bowl .refrigerate for 15 mins.
  14. For garnishing - Boil milk in a heavy bottom pan till it is reduced to half and becoms thick and creamy.
  15. The pan or the wok has to be a thick bottom or else the milk will get burnt at the base.
  16. Add half of coconut powder and leave half for garnishing . Add sugar and keep aside to cool .
  17. Once its cool down garnish your chenna toast with 1 tbsp of this mixture .
  18. Garnish with pomegranate seeds and dry fruits optional.

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Shilpa lad
Shilpa lad   Jan-04-2017

Nice and something new to try!

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