Easy Chenna Recipe – Almond & Cardamom Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Easy Chenna Recipe – Almond & Cardamom Indian Sweet Treats

Hey everyone! If you’re craving something sweet, subtly fragrant, and utterly delightful, you’ve come to the right place. I remember the first time my nani (grandmother) made this chenna for me – the melt-in-your-mouth texture and delicate cardamom aroma were pure magic. Today, I’m sharing her recipe with you, simplified and perfected over the years. It’s easier than you think, and the results are so worth it!

Why You’ll Love This Recipe

This chenna recipe is a little slice of Indian sweet heaven. It’s perfect for when you want a homemade treat that isn’t overly complicated. Plus, the combination of almond and cardamom is just divine. It’s light, not too heavy, and incredibly satisfying. Trust me, once you make this, it’ll become a family favorite!

Ingredients

Here’s what you’ll need to create these little gems:

• 3.5 cups milk (approx. 825ml)
• 0.5 cup chenna/paneer (approx. 115g)
• 2.5 tbsp powdered sugar (approx. 30g)
• 0.25 tsp cardamom powder (approx. 1g)
• 1 tbsp blanched almond powder (approx. 8g)
• 2 tbsp chopped nuts (for garnish) (approx. 15g)

Ingredient Notes

Let’s talk ingredients! Getting good quality makes all the difference.

• Chenna/Paneer: This is the star! Chenna is slightly softer and more moist than paneer, which is ideal for this recipe. If you can find fresh chenna, fantastic! Otherwise, good quality paneer works beautifully too.
• Almond Powder: I prefer using blanched almond powder for a smoother texture and lighter color. You can make your own by grinding blanched almonds in a food processor – just be careful not to over-process, or you’ll end up with almond butter!
• Cardamom: Freshly ground cardamom is always best. The aroma is so much more vibrant. A little goes a long way, so don’t be shy, but also don’t overdo it – we want a subtle fragrance, not an overpowering spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the chenna. Heat the milk in a pot and once it comes to a boil, gently add lemon juice or yogurt, stirring continuously. You’ll see the milk start to separate into solids (chenna) and a watery liquid (whey).
2. Drain the chenna using a muslin cloth. Tie the cloth into a bundle and squeeze out all the excess water. This is important – we want dry chenna!
3. Now for the fun part! In a bowl, combine the chenna and almond powder. Knead it well with your hands until it’s smooth and lump-free. It should come together nicely.
4. Transfer the chenna mixture to a non-stick pan. Add the powdered sugar and cardamom powder. Cook on low heat for about 4-5 minutes, stirring constantly. Don’t overcook it, or it will become rubbery.
5. Once the mixture cools down completely, give it another light knead. This helps bring it all together.
6. Shape the mixture into small, flattened balls. You can get creative with the shapes if you like! Garnish with chopped nuts or a sprinkle of saffron for a beautiful touch.
7. Finally, refrigerate for at least 2 hours before serving. This allows the chenna to firm up and the flavors to meld together.

Expert Tips

• Don’t skip squeezing the whey out of the chenna! It’s crucial for the right texture.
• Low and slow is the key when cooking the chenna mixture. Patience is your friend here.
• If the mixture feels too dry, add a tiny splash of milk. If it’s too wet, cook for a minute or two longer.

Variations

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

• Vegan Adaptation: Use plant-based milk (almond or soy work well) and substitute the chenna with a vegan paneer alternative.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of cardamom to your liking. My friend, Priya, loves a really strong cardamom flavor, so she adds almost half a teaspoon!
• Festival Adaptations: These chenna balls are perfect for celebrations like Holi or Diwali. You can add a pinch of saffron for a festive golden hue.

Serving Suggestions

These chenna treats are delicious on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of rose syrup.

Storage Instructions

Store leftover chenna in an airtight container in the refrigerator for up to 3 days. They might firm up a bit, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What is Chenna and how is it different from Paneer? Chenna is a fresh, unaged cheese made by curdling milk with an acid like lemon juice or yogurt. It’s softer and more moist than paneer, which is typically aged and firmer.
• Can I make Chenna at home if I don’t have access to it? Absolutely! The instructions are in the recipe above. It’s surprisingly easy.
• How do I prevent the Chenna from becoming dry? Make sure to squeeze out the whey properly, but don’t overcook the mixture. Adding a tiny splash of milk if it feels dry also helps.
• What is the best way to grind the almond powder for this recipe? Use a food processor and pulse until finely ground. Be careful not to over-process, or you’ll end up with almond butter.
• Can I add other flavorings like rose water or saffron? Definitely! A teaspoon of rose water or a pinch of saffron will add a lovely floral aroma and a beautiful color.

Enjoy making this recipe! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!