How to Make Chhena Pitha: A Step-by-Step Guide to Bengali Sweet Heaven

Chhena pitha. Does the name itself transport you to a land of fragrant sweetness? This classic Bengali delicacy, with its melt-in-your-mouth texture and delicate sweetness, is simpler to make than you might think. Whether you’re a seasoned baker or a curious newbie, this guide will equip you to recreate this traditional treat in your own kitchen.

What Makes Chhena Pitha So Special?

Chhena pitha holds a special place in Bengali cuisine, often gracing festive occasions and celebrations. Imagine biting into a soft, pancake-like exterior that gives way to a luscious filling of sweetened chhena (fresh cheese curd). It’s a symphony of textures and flavors that’s sure to captivate your taste buds.

Gathering Your Ingredients

Before we embark on our culinary adventure, let’s gather our ingredients. Don’t worry, they’re readily available in most grocery stores!

For the Chhena:

• 1 liter full-fat milk
• 1/4 cup lemon juice or white vinegar
• 1/4 cup ice-cold water

For the Dough:

• 1 cup semolina (suji/rava)
• 1/4 cup all-purpose flour (maida)
• 2 tablespoons ghee (clarified butter) or unsalted butter, melted
• 1/4 teaspoon salt
• Water, as needed

For the Filling:

• 1 cup grated jaggery or sugar (adjust to your preference)
• 1/4 teaspoon cardamom powder
• 1/4 cup chopped nuts (pistachios, almonds, or cashews) – optional

For Frying:

• Oil or ghee, for shallow frying

Tools of the Trade

You’ll need a few essential tools to bring this recipe to life:

• A large saucepan
• A muslin cloth or cheesecloth
• A mixing bowl
• A rolling pin
• A flat skillet or tawa

Let’s Make Some Chhena Pitha Magic!

Step 1: Crafting the Chhena

1. Pour the milk into the saucepan and bring it to a boil over medium heat.
2. Once the milk boils, reduce the heat and slowly add the lemon juice or vinegar while stirring continuously. The milk will start to curdle.
3. Continue stirring gently until the milk solids separate completely from the whey (greenish liquid).
4. Remove from heat and immediately add the ice-cold water. This helps in getting soft chhena.
5. Line a colander with the muslin cloth or cheesecloth and place it over a bowl. Pour the curdled milk mixture into the lined colander.
6. Gather the edges of the cloth and gently squeeze out the excess whey. Rinse the chhena under running cold water to remove any sourness from the lemon juice or vinegar.
7. Tie the cloth securely and hang it for about 30-45 minutes to drain any remaining whey. You can place a heavy weight on the tied cloth to help extract more whey.

Expert Tip: “The key to soft chhena is to not overcook it. Once the milk curdles completely, turn off the heat immediately,” advises Chef Ananya Chatterjee, renowned for her expertise in Bengali cuisine.

Step 2: Preparing the Dough

1. In a mixing bowl, combine the semolina, all-purpose flour, melted ghee/butter, and salt.
2. Gradually add water, a little at a time, and knead until you form a smooth and pliable dough. The dough should be slightly softer than a roti dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Step 3: Creating the Sweet Filling

1. While the dough is resting, prepare the filling. In a saucepan, combine the grated jaggery or sugar with 2-3 tablespoons of water.
2. Heat over low heat, stirring constantly, until the jaggery dissolves completely and forms a slightly thick syrup.
3. Add the cardamom powder and chopped nuts (if using) to the syrup and mix well. Remove from heat and set aside to cool.

Step 4: Shaping and Filling the Pithas

1. Divide the rested dough into small equal-sized balls.
2. Take one dough ball and flatten it slightly with your palm.
3. Using a rolling pin, roll it into a small circle, about 4-5 inches in diameter.
4. Place a spoonful of the cooled chhena filling in the center of the rolled dough circle.
5. Gently lift the edges of the dough and bring them together at the center, pleating them to seal the filling.
6. Slightly flatten the filled dough ball to give it a slightly flattened shape. Repeat the process with the remaining dough balls.

Pro Tip: If you find the dough sticking while rolling, lightly dust your rolling surface and rolling pin with some dry flour.

Step 5: Frying to Golden Perfection

1. Heat oil or ghee in a flat skillet or tawa over medium heat.
2. Gently place the prepared pithas in the hot oil, leaving some space between them.
3. Fry them on both sides until they turn golden brown and crisp.

Step 6: Time to Indulge!

Once the pithas are fried to perfection, remove them from the heat and place them on a plate lined with paper towels to absorb any excess oil.