dairy

Cottage cheese

Chhena

Book measures in grams; fresh chhena is not spoon-measured in this recipe.

True chhena is fresh acid-set curd; paneer is the closest but firmer.

• 
  Paneer

  Use the same weight; crumble or mash. Firmer and less moist; works best in savoury dishes, not for making rasgulla.

• 
  Cottage cheese

  Use the same weight; drain well and mash. Wetter and more acidic; reduce other liquid.

• 
  Hung natural yoghurt

  Use the same weight only where the chhena is mashed into a mixture, not where it must be shaped. Tangier and softer.

Gulab Jamun

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Rosogolla