Chhena
What is it?
Chhena is a soft, moist, crumbly cheese with a mild, slightly tangy taste, a subtle milky aroma, and a pale yellow-white colour. Grainy yet malleable in texture when kneaded, it has a moisture content of up to 70 percent. Freshly made, it carries a delicate lactic sweetness. Cheesemakers press it gently to release whey, leaving a tender, spongy body ideal for shaping into rasgulla balls or kneading into sandesh. Unlike paneer, it remains unpressed and loose, with a velvety mouthfeel that dissolves easily.
What other names does it have?
Regional Names: Chhena (Odia), Chhana (Bengali), Chenna (Hindi)
When is it in season?
Where is it found?
Chhena is a processed dairy product produced from cow or buffalo milk in humid, tropical climates like Odisha and West Bengal. It is handmade daily by halwais or cooperatives (like Odisha Milk & Dairy Cooperative Federation) and sold fresh in markets and sweet shops.
What is its history/cultural significance?
Modern chhena emerged in 17th–18th century Bengal under Portuguese influence via acid coagulation, spreading to present-day Odisha by the 19th century. In Puri’s Jagannath Temple, it forms part of ‘Chhappan Bhog’—a traditional offering of 56 different food items prepared for and presented to Hindu deities during special festivals and rituals.
Meanwhile, Chhena Poda was accidentally invented in Dasapalla in the 1930s, and Odisha now observes ‘Chhena Poda Dibasa’ to celebrate this heritage. In West Bengal, a turning point came in 1868. From his Calcutta shop, K.C. Das and his father Nobin Chandra turned homemade rasgulla and sandesh into beloved commercial treats, making chhena a part of Bengali culinary identity.
Assamese cuisine adds chhena to Bihu pithas blended with sticky rice and jaggery. In Bihar, it is used during Chhath Puja. It is layered into crisp ‘khaja’ or pressed with wheat flour and ghee into sun-shaped thekua.
How can you use it?
Chhena is best used soon after preparation while still soft and moist, often kneaded lightly by hand to achieve a smooth, elastic texture for shaping. Once ready, it can be formed into spongy balls poached in sugar syrup for rasgullas, and patted into flat discs and then steamed or fried for sandesh. The baked variant, like chhena poda, pairs wonderfully when its edges are caramelised, alongside tea or as a standalone treat. While it absorbs flavours readily, it doesn’t hold shape in intense heat.
What states can I find it in?
Is it nutritious?
Chhena provides protein, calcium, and phosphorus with low lactose post-curdling.
How do you store it?
Store fresh chhena in airtight containers at 4–8 degrees Celsius for 2–3 days due to high moisture. Rinse gently post-straining. Freeze kneaded portions for up to a month. Consume sweets within 1 week. Best practices include daily fresh production.
Stories
Odisha observes Chhena Poda Dibasa to cherish unique dessert by The Print
The article covers Odisha’s annual Chhena Poda Dibasa, celebrated on the birth anniversary of its accidental inventor Sudarshan Sahoo, highlighting the state’s pride in the caramelised baked chhena cake from Nayagarh.
Recipes
Chhena Gaja by Gayathri Kumar, Gayathri’s Cook Spot
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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