Easy dishes that can be made using curdled milk

Curdled milk is often discarded as a waste product when milk turns sour, but you will be amazed to know that this curdled milk can be used in several interesting ways. Curdling of milk is a common issue in most households, but we have curated an easy way to utilize the curdled milk to make some interesting homemade snacks and sweets. So, follow us through some simple recipes and nail these easy protein-rich snack recipes like a pro!

Chhena Cutlets
To make this interesting recipe, just mash some chhena and boiled potatoes with some cornflour and veggies. Add spices and herbs, knead a smooth dough, make cutlets and air fry them till they turn crispy. Serve hot with chutney or sauce.


Paneer Pakora
Paneer Pakora is a deep-fried Indian snack made from paneer, which is essentially chhena pressed into a firmer form. To make Paneer Pakora, cut the paneer into cubes, dip them in a batter made from chickpea flour, turmeric, red chili powder, and cumin, and fry them until golden brown. Serve with green chutney or tamarind sauce for added flavor.



Dahi Vada
Dahi Vada is a traditional Indian snack made from lentil fritters soaked in cool, creamy yogurt. The vadas are typically made from urad dal, and once fried, they are soaked in water to soften. To prepare Dahi Vada, fry the vadas until crispy, soak them in water to soften, then dip them in curd. Top with tamarind chutney and garnish with fresh coriander and a pinch of chaat masala for a delightful, cooling snack.


Chhena Poda
Chhena Poda, a specialty from the state of Odisha, is a baked dessert made from curdled milk cheese. The curds are mixed with sugar, cardamom, and cashews, then baked until golden. The result is a sweet, caramelized treat with a slightly crispy crust and a soft, creamy center. To make chhena poda, mix the chhena with sugar, cardamom powder, and chopped cashews, then bake the mixture in a greased pan until it turns golden brown. This sweet dish is perfect as a snack or dessert after meals.


Rasgulla
Rasgulla is a famous Bengali sweet made from chhena. After kneading the curdled milk (chhena) into a smooth dough, small balls are formed and cooked in sugar syrup. The result is soft, spongy, and syrupy cheese balls that are sweet, chewy, and utterly irresistible. To make Rasgulla, shape the chhena into small balls and cook them in a sugar syrup until they absorb the sweetness. Let the rasgullas soak in the syrup for a few hours before serving them chilled as a refreshing dessert or snack.