Authentic Chakka Recipe – Indian Hung Curd & Jaggery Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Chakka Recipe – Indian Hung Curd & Jaggery Sweet

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chakka. It’s a simple, rustic Indian sweet made with hung curd and jaggery. Growing up, my grandmother would make this during festivals, and the aroma of jaggery melting always filled the house with warmth. It’s a taste of pure nostalgia, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Chakka recipe is more than just a sweet treat; it’s a little piece of Indian culinary heritage. It’s unbelievably easy to make, requiring minimal cooking and maximum flavor. Plus, it’s naturally gluten-free and can easily be adapted to be vegan! If you’re looking for a healthier alternative to traditional Indian sweets, or just something wonderfully comforting, you’ve come to the right place.

Ingredients

Here’s what you’ll need to make this delightful Chakka:

• 1.25 liters full fat milk (approximately 4.2 cups)
• 0.75 – 1 cup crushed jaggery (about 150-200 grams)
• 1 pinch salt
• 1 teaspoon curd (as culture)
• Dry fruits of your choice (almonds, pistachios, cashews – about ¼ cup)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Full Fat Milk for Creaminess: Seriously, don’t skimp on the fat content here. Full fat milk (around 3.25% fat) yields the creamiest, most delicious Chakka. It really impacts the final texture.
• Types of Jaggery & Their Flavor Profiles: Jaggery comes in different colors and flavors depending on the sugarcane used. Darker jaggery has a more robust, molasses-like flavor, while lighter jaggery is milder. I personally love using a mix!
• Regional Dry Fruit Variations: Feel free to get creative with your dry fruits! In some parts of India, people add raisins or even grated coconut. My aunt always adds a sprinkle of cardamom along with the nuts – it’s divine.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, gently heat the milk in a heavy-bottomed pan. You don’t want it to boil, just get warm. Once warm, let it cool until it’s lukewarm.
2. Add the teaspoon of curd to the warm milk and mix well. This is your starter culture! Now, set it aside for 4-5 hours, or even overnight, to allow the milk to set into curd.
3. Once the curd has formed, line a plate with a clean muslin cloth. Carefully transfer the curd onto the cloth, gather the edges, and tie it tightly.
4. Place the tied curd bundle in a sieve set over a pan to catch the whey. Refrigerate for 5-6 hours. This is the crucial step where you drain the excess water, creating the “Chakka.”
5. After refrigeration, gently press the hung curd (Chakka) with a heavy weight (like a pot filled with water) for about 15 minutes to remove any remaining moisture.
6. In a bowl, combine the drained Chakka, crushed jaggery, and a pinch of salt. Now, the fun part – beat the mixture with a spoon or your hands until it’s smooth and creamy. It takes a little elbow grease, but it’s worth it!
7. Finally, mix in your favorite dry fruits. I usually go for a mix of almonds and pistachios. Refrigerate for another 1-2 hours before serving. This allows the flavors to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the draining process! The longer you drain the curd, the thicker and creamier your Chakka will be.
• If your jaggery is very hard, you can gently warm it up slightly to make it easier to crush.
• Taste as you go! Adjust the amount of jaggery to your liking.

Variations

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

• Vegan Adaptation – Using Plant-Based Yogurt: Swap the dairy milk and curd for plant-based alternatives like almond or soy yogurt. The process remains the same!
• Gluten-Free – Naturally Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level – Not Applicable: Chakka is traditionally not spiced, but a tiny pinch of cardamom can add a lovely aroma.
• Festival Adaptations – Janmashtami & Ganesh Chaturthi: During Janmashtami and Ganesh Chaturthi, I often make mini Chakka ladoos (balls) as an offering to the deities.

Serving Suggestions

Chakka is best enjoyed chilled! It’s perfect as an afternoon snack, a light dessert after a meal, or even a sweet treat to pack in lunchboxes. You can serve it as is, or garnish it with a few extra chopped nuts.

Storage Instructions

Store leftover Chakka in an airtight container in the refrigerator for up to 3-4 days. It might firm up a bit in the fridge, but it will soften up when brought to room temperature.

FAQs

Let’s answer some common questions:

• What is Chakka and how is it different from other Indian sweets? Chakka is essentially hung curd sweetened with jaggery. It’s different from other sweets like barfi or peda because it has a slightly tangy flavor from the curd and a coarser texture.
• Can I use sugar instead of jaggery? What adjustments should I make? Yes, you can use sugar, but jaggery gives Chakka a unique, earthy flavor. If using sugar, reduce the quantity slightly as it’s sweeter than jaggery.
• What type of curd is best for making Chakka? Use full-fat, plain curd. Avoid flavored or sweetened curd.
• How do I know when the Chakka has the right consistency? The Chakka should be firm and hold its shape when pressed. It shouldn’t be sticky or watery.
• Can I make Chakka ahead of time and freeze it? While you can freeze Chakka, the texture might change slightly upon thawing. It’s best enjoyed fresh!