Rose Chena Laddu Recipe – Authentic Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Rose Chena Laddu Recipe – Authentic Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing a recipe that’s been a family favorite for years – Rose Chena Laddu. These melt-in-your-mouth ladoos are subtly floral, perfectly sweet, and surprisingly easy to make. I first made these for Diwali a few years back, and they were a huge hit! Let’s get started, shall we?

Why You’ll Love This Recipe

These Rose Chena Ladoos are special. They’re not overly complicated, but they deliver a seriously impressive flavor. The delicate rose flavor combined with the soft, milky chena is just heavenly. Plus, they’re perfect for festivals, celebrations, or just a little self-care treat. Honestly, who needs an excuse for a ladoo?

Ingredients

Here’s what you’ll need to make these delightful Rose Chena Ladoos:

• 1 liter whole milk
• 1 tablespoon + 1 teaspoon white vinegar
• ½ cup heavy cream (about 120ml)
• 2 tablespoons rose syrup
• ½ – 1 teaspoon rose water (adjust to your preference)
• ⅓ cup powdered sugar (about 60g)
• As needed chopped nuts (pistachios, almonds – optional)
• ½ teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really matter here.

• Full Fat Milk is Key: Seriously, don’t skimp on the fat content. Full fat milk (around 3.25% fat) gives you the richest, most tender chena. It makes a huge difference!
• Rose Syrup & Rose Water: These are the stars of the show! Use good quality rose syrup and rose water for the best floral aroma and flavor. I like to use a brand that’s naturally flavored, not artificial.
• The Magic of Vinegar: Vinegar (or lemon juice works too!) is what curdles the milk, creating the chena. Don’t worry, you won’t taste the vinegar in the final product. It’s just doing its job! You’ll need about 15-16 tablespoons total.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Curdle the Milk: Pour the milk into a heavy-bottomed pan and bring it to a boil. Once boiling, turn off the heat and immediately add the vinegar. Stir gently. You’ll see the milk start to separate into solid white clumps (chena) and a watery liquid.
2. Drain the Chena: Line a colander with a clean muslin cloth. Pour the curdled milk into the cloth and let the liquid drain away.
3. Rinse & Hang: Once most of the liquid has drained, rinse the chena under cold water to remove any lingering vinegar taste. Then, tie the muslin cloth into a bundle and hang it over the sink for about 15-20 minutes to drain any excess moisture. This is important – you want the chena to be fairly dry.
4. Knead the Chena: Transfer the drained chena to a bowl. Now, the work begins! Knead the chena with your hands (or a food processor, but be careful not to overdo it) for about 5-7 minutes until it becomes smooth and comes together. If it feels too dry, sprinkle with a tiny bit of milk. The goal is a smooth, pliable dough.
5. Cook the Cream & Chena: In a non-stick pan, cook the heavy cream over low heat for about 2 minutes. Add the kneaded chena, rose syrup, rose water, and powdered sugar. Mix everything well.
6. The Magic Happens: Now, cook the mixture on low heat, stirring constantly, for 15-20 minutes. It will start to come together and form a non-sticky dough. This takes patience, but it’s worth it!
7. Cool & Flavor: Remove the pan from the heat and let the dough cool slightly. Once it’s cool enough to handle, mix in the cardamom powder and chopped nuts (if using).
8. Shape into Ladoos: Grease your palms with a little ghee or butter. Take a portion of the dough and roll it into a smooth ball (laddu). Repeat with the remaining dough.

Expert Tips

• Don’t Over-Knead: Over-kneading the chena can cause the fat to separate, resulting in grainy ladoos.
• Low & Slow: Cooking the chena mixture on low heat is crucial. It prevents burning and ensures a smooth texture.
• Constant Stirring: Seriously, don’t walk away! Constant stirring is key to preventing the mixture from sticking and burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based whole milk (soy or cashew work well) and plant-based heavy cream. The rest of the recipe remains the same!
• Sugar-Free Adaptation: Substitute the powdered sugar with a sugar-free alternative like erythritol or stevia. Adjust the amount to your taste.
• Adjusting Rose Flavor: My friend, Priya, loves a strong rose flavor, so she adds an extra ½ teaspoon of rose water. Feel free to experiment!
• Festival Adaptations: These ladoos are perfect for any Indian festival! For Holi, you could add a tiny pinch of edible color for a festive touch. For Diwali, a sprinkle of silver vark (edible silver leaf) looks beautiful.

Serving Suggestions

These Rose Chena Ladoos are best enjoyed fresh, but they’re also delicious chilled. Serve them with a glass of warm milk or a cup of chai. They’re also a lovely addition to any Indian sweets platter.

Storage Instructions

You can store these ladoos in an airtight container in the refrigerator for up to 24 hours. They might firm up a bit when chilled, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of milk works best for Chena Laddu? Full fat milk is the best! It gives you the richest, most tender chena.
• Can I make Chena Laddu ahead of time? While best fresh, you can make them a day ahead and store them in the fridge.
• How do I prevent the Chena Laddu from becoming hard? Don’t overcook the chena mixture, and don’t over-knead the chena.
• What is the purpose of adding vinegar to the milk? The vinegar curdles the milk, separating the solids (chena) from the liquid.
• Can I use food coloring to enhance the color of the ladoos? Absolutely! A tiny drop of pink or rose-colored food coloring can make them even more visually appealing.

Enjoy making these Rose Chena Ladoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!