Authentic Chenna Peda Recipe – Palm Jaggery & Milk Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Chenna Peda Recipe – Palm Jaggery & Milk Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth Indian sweet, you have to try making Chenna Peda at home. It’s honestly easier than you think, and the reward is a batch of incredibly delicious, subtly sweet pedas that will disappear in minutes. I remember the first time I made these – it was for Diwali, and my family absolutely loved them! It’s become a tradition ever since.

Why You’ll Love This Recipe

This Chenna Peda recipe is special because we’re using palm jaggery. It gives the pedas a unique, caramel-like flavour that’s just divine. Plus, it’s a little different from the usual sugar-based pedas, offering a more rustic and authentic taste. It’s a perfect treat for festivals, celebrations, or just a sweet craving!

Ingredients

Here’s what you’ll need to make these delightful pedas:

• 1 litre whole milk
• 1 to 1.5 tablespoons lemon juice or vinegar
• 2 tablespoons palm jaggery
• 3 tablespoons sugar
• 4 to 5 pistachios or almonds or golden raisins (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in how your pedas turn out:

• Palm Jaggery: This is the star! Palm jaggery (also known as gur) has a beautiful, complex flavour – think caramel with a hint of molasses. It’s widely used in Indian sweets, especially in rural areas, and adds a lovely depth. If you can’t find it, you can substitute with brown sugar, but the flavour won’t be quite the same.
• Whole Milk: Don’t even think about using skim milk! Full-fat milk is crucial for getting that soft, creamy texture. The fat content is what makes the chenna so smooth and the pedas so melt-in-your-mouth.
• Nuts: I love using pistachios for the garnish – the green adds a beautiful pop of colour. But almonds or golden raisins work wonderfully too! Feel free to mix and match. My friend, Priya, always adds a sprinkle of chopped cashews – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour 1 litre of whole milk into a heavy-bottomed pot 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 slowly add 1 to 1.5 tablespoons of lemon juice or vinegar. Stir gently. You’ll start to see the milk curdle – the clear whey separating from the solid chenna.
3. Line a colander with a clean cheesecloth. Pour the curdled milk into the cheesecloth and strain.
4. Rinse the chenna under cold water to remove the lemon/vinegar taste. Then, gather the edges of the cheesecloth and squeeze out as much excess whey as possible. This is important for getting the right texture!
5. Now, transfer the chenna to a plate and let it sit for about 10-15 minutes to drain further.
6. Time to knead! Knead the chenna with the heel of your hand until it becomes smooth and pliable. This takes a little effort, but it’s worth it.
7. Add 2 tablespoons of palm jaggery and 3 tablespoons of sugar to the chenna. Continue kneading until everything is well combined and the mixture is smooth.
8. Heat a non-stick pan on low heat. Add the chenna mixture and cook for 8-9 minutes, stirring continuously. It will start to thicken and come together. You want it to be thick enough to hold its shape, but still moist.
9. Remove from heat and let the mixture cool slightly. Once cool enough to handle, knead again for a minute or two.
10. Shape the mixture into small, disc-shaped pedas. You can use your hands, or a small mould for a more uniform look.
11. Decorate each peda with a pistachio, almond, or golden raisin. A toothpick helps with this!

Expert Tips

Want to make sure your Chenna Pedas are perfect? Here are a few tips:

• Chenna Consistency: The chenna should be soft and smooth, not grainy. If it feels grainy, you probably haven’t kneaded it enough.
• Avoiding Grainy Pedas: Kneading is key! Really work the chenna to get rid of any lumps.
• Cooking Time: Don’t overcook the mixture! You want it to be thick and hold its shape, but if you cook it for too long, it will become dry and hard. The mixture should still be slightly moist when you take it off the heat.

Variations

Let’s get creative! Here are a few ways to customize your Chenna Pedas:

• Vegan Chenna Peda: Use plant-based milk (soy or almond work well) and substitute the palm jaggery with maple syrup or agave nectar.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of cardamom powder to the chenna mixture for a warm, fragrant flavour. My grandmother always did this!
• Festival Adaptations: For Diwali, I like to add a tiny bit of silver leaf (vark) to the pedas for an extra festive touch. During Holi, you could add a drop of food colouring to make them vibrant and fun.

Serving Suggestions

Chenna Pedas are best enjoyed fresh! They’re perfect with a cup of chai or as a sweet ending to a meal. You can also arrange them beautifully on a platter for parties and celebrations.

Storage Instructions

Store leftover Chenna Pedas in an airtight container in the refrigerator for up to 3 days. They might dry out slightly, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

• What type of milk is best for Chenna Peda? Full-fat whole milk is essential for the best texture.
• Can I use powdered milk? While you can use powdered milk, the texture won’t be as good. Fresh milk is highly recommended.
• How do I prevent the pedas from becoming hard? Don’t overcook the chenna mixture! It should still be slightly moist when you remove it from the heat.
• What is the shelf life of Chenna Peda? They’re best enjoyed within 3 days when stored in an airtight container in the refrigerator.
• Can I add flavourings like rosewater or saffron? Absolutely! A few drops of rosewater or a pinch of saffron will add a lovely aroma and flavour.