Paneer/Chenna

Commercially-made paneer is readily available and can be used for any of the savory recipes in this book. However, the desserts require freshly made paneer. Homemade paneer certainly tastes better and does not take a lot of effort to make. I use whole milk but if you want you can add up to a quart of half and half for a richer taste. When the paneer is drained, the loose curds, called chenna, are used for desserts or in recipes such as Paneer Bhujri and