Chocolate Chenna Balls Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Chocolate Chenna Balls Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. But sometimes, you want something a little quicker, a little easier than some of the more elaborate recipes out there. That’s where these Chocolate Chenna Balls come in! I first made these for a friend’s birthday, and they were a huge hit – seriously, gone in minutes! They’re fudgy, chocolatey, and have that lovely, slightly tangy chenna flavour that just makes them irresistible. Let’s get started, shall we?

Why You’ll Love This Recipe

These Chocolate Chenna Balls are the perfect little treat when you’re craving something sweet but don’t want to spend hours in the kitchen. They’re relatively simple to make, require minimal ingredients, and are absolutely bursting with flavour. Plus, who doesn’t love a little chocolate with their Indian sweets? They’re a delightful fusion that’s sure to impress!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious balls:

• 1 lt full fat milk (approximately 4 cups)
• ½ cup curd (plain yogurt)
• 5-6 tbsp powdered sugar (adjust to your sweetness preference)
• 1 tbsp cocoa powder
• 1 tsp ghee (clarified butter)
• 7-8 pistachios, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Full Fat Milk: Seriously, don’t skimp here. Full-fat milk is crucial for getting a good, firm chenna. Lower fat milk just won’t curdle properly.
• Curd/Lemon Juice: The curd (or a squeeze of lemon juice – about 1-2 tbsp) is what helps the milk separate into chenna and whey. Make sure your curd isn’t super sour, or it might affect the final flavour.
• Cocoa Powder: Use a good quality cocoa powder for the best chocolate flavour. I prefer a Dutch-processed cocoa for a richer, smoother taste.
• Ghee: Ghee adds a lovely richness and flavour. You can substitute with butter if you don’t have ghee, but ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the full-fat milk into a heavy-bottomed vessel and bring it to a boil. Keep an eye on it so it doesn’t overflow!
2. Once boiling, reduce the heat to low and gradually add the curd (or lemon juice), stirring gently. You’ll start to see the milk separate into solid white bits (chenna) and a watery liquid (whey).
3. Now, carefully strain the curdled milk using a muslin cloth. This separates the chenna from the whey. Rinse the chenna under cold water to remove any sourness.
4. Tie the muslin cloth into a bundle and hang it for about 20 minutes to drain all the excess liquid. This is important for getting the right texture!
5. Once drained, transfer the chenna to a plate and knead it with your hands for 7-8 minutes until it becomes smooth and pliable. This takes a little elbow grease, but it’s worth it!
6. Add the powdered sugar and cocoa powder to the chenna and knead again for another 4-5 minutes until everything is well combined.
7. Heat the ghee in a pan on low heat. Add the chenna mixture and cook, stirring constantly, until it forms a cohesive mass that pulls away from the sides of the pan.
8. Let the mixture cool slightly until it’s warm enough to handle.
9. Shape the mixture into flattened balls.
10. Garnish with chopped pistachios.
11. Pop them in the fridge for a bit to firm up, or enjoy them at room temperature!

Expert Tips

Here are a few things I’ve learned over the years that will help you make the perfect Chocolate Chenna Balls:

• Don’t over-knead the chenna, or it will become rubbery.
• Cook the mixture on low heat to prevent it from burning.
• If the mixture is too sticky, add a little more powdered sugar.
• If it’s too dry, add a tiny bit of ghee.

Variations

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

• Vegan Adaptation: Use plant-based milk (soy or almond work well) and a plant-based yogurt alternative to make this recipe vegan-friendly.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of cardamom powder to the chenna mixture for a warm, aromatic flavour. My grandmother always added a little cardamom to her chenna sweets!
• Festival Adaptations: These are lovely for Holi or Diwali – a little chocolate twist on traditional sweets.

Serving Suggestions

These Chocolate Chenna Balls are delicious on their own, but you can also serve them with a cup of chai or a glass of cold milk. They’re also a great addition to a dessert platter.

Storage Instructions

Store the Chocolate Chenna Balls in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

1. What type of milk is best for making chenna?

Full-fat milk is essential for making good chenna. It has the fat content needed to curdle properly and create a firm texture.

2. Can I use vinegar instead of lemon juice to curdle the milk?

Yes, you can! Use about 1-2 tablespoons of white vinegar. Just be aware that vinegar might give the chenna a slightly different flavour.

3. How do I know if the chenna is kneaded enough?

The chenna should be smooth and pliable, without any grainy texture. It should come together easily and not crumble.

4. Can these be made ahead of time?

Absolutely! You can make the chenna balls a day or two in advance and store them in the refrigerator.

5. What is the best way to prevent the chenna balls from cracking?

Make sure you don’t overcook the chenna mixture. Cook it just until it comes together, and don’t let it dry out. Also, handle the warm balls gently when shaping them.