Easy Chena Recipe – Indian Cottage Cheese Balls with Cardamom

Last Updated on 2 months by Neha Deshmukh

Easy Chena Recipe – Indian Cottage Cheese Balls with Cardamom

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – melt-in-your-mouth Chena, those delightful Indian cottage cheese balls flavored with cardamom. I first made this during a particularly festive Diwali season, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the results are so worth it. Let’s get started!

Why You’ll Love This Recipe

This Chena recipe is perfect for so many reasons. It’s quick – ready in under 30 minutes! – and requires just a handful of ingredients. Plus, it’s wonderfully versatile. You can enjoy it as a simple sweet treat, or dress it up for special occasions. The subtle cardamom flavor is just heavenly, and the texture is unbelievably soft. Trust me, once you try homemade Chena, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to make this delicious Chena:

• 1 liter whole milk (about 4.2 cups)
• 2 tablespoons lemon juice
• 1/3 cup powdered sugar (about 60g)
• 1/8 teaspoon cardamom powder (about 0.5g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Whole Milk is Key: Seriously, don’t skimp here! Full-fat milk gives you the richest, most flavorful Chena. Lower-fat milk just won’t curdle as nicely.
• Cardamom Power: You can use either freshly ground cardamom or store-bought powder. Freshly ground is amazing if you have the pods, but good quality store-bought works perfectly too. I usually buy mine from the Indian grocery store.
• Powdered Sugar Perfection: Make sure your powdered sugar is nice and fine. Lumpy sugar can give your Chena a grainy texture. If yours is a bit clumpy, give it a quick pulse in a food processor.

Step-By-Step Instructions

Alright, let’s make some Chena!

1. First, line a strainer with a few layers of cheesecloth and set it aside. This is where the magic happens!
2. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Once it boils, remove it from the heat and add 1/3 cup (80ml) of water. Let it cool for about 4 minutes – this is important!
3. Now, gradually add the lemon juice, stirring gently as you go. You’ll start to see the milk curdle, separating into solids (the Chena) and a watery liquid. Let this sit for another 5 minutes.
4. Pour the curdled milk into the prepared strainer. Rinse the Chena with cold water to get rid of that lemon flavor. Don’t skip this step!
5. Squeeze out as much excess water as you can from the Chena. Then, tie the cheesecloth into a bundle and hang it for about 15 minutes to drain even further. I usually hang it over the kitchen sink.
6. Transfer the drained Chena to a plate and knead it with your hands for about 5 minutes, until it’s smooth and comes together. This is where your arm workout happens!
7. Mix in the powdered sugar until well combined. Then, transfer the mixture to a non-stick pan and cook on low heat for 4-5 minutes, stirring constantly.
8. Remove the pan from the heat and let the mixture cool for about 15 minutes. Once it’s slightly cooled, add the cardamom powder and mix well.
9. Now for the fun part! Shape the mixture into small balls, flatten them slightly, and garnish with chopped nuts or your favorite toppings. My kids love sprinkles!
10. Refrigerate the Chena for at least 2 hours before serving. This helps them firm up and the flavors meld together.

Expert Tips

Want to make sure your Chena turns out perfectly? Here are a few tips I’ve learned over the years:

• Texture is Everything: If your Chena feels too grainy, you probably didn’t knead it enough. Keep going until it’s super smooth.
• Preventing Cracks: Cooking on low heat and stirring constantly will prevent the Chena from cracking.
• Even Cooking: Make sure your pan is non-stick and that you’re stirring frequently to ensure even cooking.

Variations

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

• Vegan Chena: My friend, Priya, swears by using soy milk or almond milk for a vegan version. You might need to adjust the amount of lemon juice, so add it gradually.
• Gluten-Free Chena: This recipe is naturally gluten-free! However, always check your powdered sugar to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. You can also experiment with other spices like saffron or a pinch of nutmeg.
• Festival Adaptations: Chena is a popular sweet during festivals like Holi and Diwali. During Diwali, I sometimes add a tiny bit of silver leaf (vark) for a festive touch.

Serving Suggestions

Chena is delicious on its own, but here are a few ideas for serving it:

• Serve it with a cup of chai for a cozy afternoon treat.
• Arrange it on a platter for a festive occasion.
• Pack it in lunchboxes for a sweet surprise.

Storage Instructions

Store leftover Chena in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What type of milk works best for making Chena?

Full-fat whole milk is the best! It gives you the richest, most flavorful results.

How do I know if the milk has curdled properly?

The milk should separate into solid white clumps (the Chena) and a clear, watery liquid.

Can I make Chena ahead of time?

Yes! You can make the Chena mixture a day ahead and store it in the refrigerator. Shape and garnish it just before serving.

What can I do if my Chena is too soft?

Knead it for a longer time to remove more moisture. You can also add a tablespoon of powdered milk to help bind it together.

How can I prevent the Chena from sticking to the pan?

Use a good quality non-stick pan and cook on low heat, stirring constantly.