Easy Chenna Recipe – Pistachio Cardamom Indian Paneer Sweets

Last Updated on 2 months by Neha Deshmukh

Easy Chenna Recipe – Pistachio Cardamom Indian Paneer Sweets

Introduction

Oh, chenna! These little melt-in-your-mouth Indian sweets hold such a special place in my heart. I remember helping my nani (grandmother) make them during festival season, the whole house smelling of cardamom and warm milk. It always felt like a little bit of magic. And honestly? It is pretty magical how milk transforms into this delicious paneer base for so many incredible desserts. This recipe is my go-to – it’s easy, reliable, and always a crowd-pleaser. Let’s get started!

Why You’ll Love This Recipe

This chenna recipe is perfect for anyone wanting to try their hand at Indian sweets. It’s surprisingly simple, even if you’ve never worked with paneer before. Plus, the pistachio and cardamom flavour combination is classic and utterly divine. It’s a delightful treat for festivals, special occasions, or just a sweet craving! It makes about 10 pieces and takes around 30 minutes total – 20 for prep and 10 for cooking.

Ingredients

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

• 1 liter full cream milk
• 1 lemon juice
• 2 tablespoon water
• ?? cup powdered sugar (about ¾ cup, adjust to taste)
• 2 teaspoon corn flour
• 2 tablespoon pistachio, crushed
• 3 drops green food color (optional)
• 1 cardamom, powdered

Ingredient Notes

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

Full Cream Milk: Importance of Fat Content
Full cream milk is key here. The higher fat content is what gives you that soft, smooth chenna. Using lower-fat milk can result in a crumbly texture.

Lemon Juice: Fresh vs. Bottled & Acidity
Freshly squeezed lemon juice is best, but bottled works in a pinch. Just make sure it’s pure lemon juice, not a concentrate with added sugar. The acidity is what causes the milk to curdle, so you might need to adjust the amount depending on your lemon’s strength.

Corn Flour: Binding Agent & Alternatives
Corn flour helps bind the chenna together, giving it a nice, smooth texture. If you don’t have corn flour, you can use arrowroot powder as a substitute.

Pistachios: Regional Variations & Roasting for Flavor
Pistachios are a classic garnish, but you can experiment with almonds or cashews too! Lightly roasting the pistachios before crushing them really brings out their flavour.

Cardamom: Green vs. Black Cardamom – Flavor Profiles
I prefer green cardamom for this recipe – it has a lovely floral aroma. Black cardamom has a smokier flavour, which isn’t quite what we’re going for here.

Green Food Color: Natural Alternatives & Usage
The green food color is optional, of course! If you prefer natural alternatives, you can use a pinch of spinach powder (seriously!). Just be careful not to add too much, or it will affect the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour 1 liter of full cream milk into a heavy-bottomed pan and bring it to a boil. Keep stirring to prevent it from sticking to the bottom.
2. While the milk is heating, dilute 1 lemon juice with 2 tablespoons of water. This helps distribute the acidity evenly.
3. Once the milk is boiling, slowly add the diluted lemon juice, stirring constantly. You’ll see the milk start to separate into curds (chenna) and whey (the watery liquid). Keep adding lemon juice gradually until the milk is completely curdled.
4. Line a colander with a clean muslin cloth. Pour the curdled milk into the cloth and rinse with cold water to stop the cooking process.
5. Gather the edges of the muslin cloth and tie it into a bundle. Hang it over a sink or tap for about 30 minutes to drain all the excess moisture. This is crucial for a good texture.
6. Once the chenna is drained, transfer it to a mixer. Add ?? cup powdered sugar (I usually start with ¾ cup and adjust to taste), and 2 teaspoons of corn flour. Grind until you have a smooth, dough-like mixture.
7. Heat a non-stick pan on low flame. Add the chenna mixture and cook for 8-10 minutes, stirring continuously to prevent it from browning. Add 3 drops of green food color (if using) during the last few minutes of cooking.
8. Once the mixture thickens and starts to come together, remove it from the heat and transfer it to a bowl. Mix in 2 tablespoons of crushed pistachios and 1 teaspoon of powdered cardamom.
9. Knead the mixture gently and shape it into small rounds or press it into molds. Garnish with pistachio slivers.
10. Refrigerate for at least 1 hour before serving. Chilling helps the chenna firm up and the flavours meld together.

Expert Tips

Let’s make sure your chenna turns out perfect!

Achieving the Perfect Chenna Texture
The key is to drain the chenna really well. The longer you hang it, the softer the texture will be.

Preventing Browning During Cooking
Keep the flame low and stir constantly! Browning means the chenna is burning, and we want to avoid that.

Tips for Shaping & Molding
If the mixture is too sticky, lightly grease your hands with ghee or oil. You can use any molds you like – I’ve even used cookie cutters!

Ensuring Even Sweetness Distribution
Taste the chenna mixture before shaping it and adjust the sugar accordingly. Everyone has different sweetness preferences!

Variations

Want to get creative? Here are a few ideas:

Vegan Chenna Adaptation (Using Plant-Based Milk & Alternatives)
My friend, Priya, is vegan and she makes a fantastic version using soy milk and a little bit of agar-agar powder to help it set. It’s not exactly the same, but it’s a delicious alternative!

Gluten-Free Considerations
This recipe is naturally gluten-free! Just double-check that your corn flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Adding Saffron or Rosewater)
For a more luxurious flavour, add a pinch of saffron strands soaked in warm milk or a teaspoon of rosewater to the chenna mixture.

Festival Adaptations (Holi, Diwali, or Special Occasions)
During Diwali, I love adding a tiny bit of silver leaf (vark) to the chenna for a festive touch. For Holi, you can use natural food colours to make vibrant, colourful chenna!

Serving Suggestions

Chenna is delicious on its own, but you can also serve it with a side of rabri (thickened milk) or a sprinkle of chopped nuts. It’s the perfect sweet ending to any Indian meal.

Storage Instructions

Store leftover chenna in an airtight container in the refrigerator for up to 3-4 days. It tends to dry out a bit over time, so it’s best enjoyed fresh.

FAQs

Got questions? I’ve got answers!

What type of milk is best for making chenna?
Full cream milk is the best! The higher fat content gives you a softer, smoother texture.

Can I use vinegar instead of lemon juice?
Yes, you can! Use white vinegar and start with 1 tablespoon, adding more as needed.

How do I know when the chenna has curdled properly?
The whey (watery liquid) should be clear and greenish, and the curds (chenna) should separate cleanly from the whey.

What if my chenna mixture is too sticky?
Cook it for a few more minutes, stirring constantly. This will help evaporate some of the moisture.

Can I freeze chenna for later use?
I don’t recommend freezing chenna, as it can affect the texture. It’s best to make it fresh.

How can I adjust the sweetness level in this recipe?
Start with ¾ cup of sugar and taste the mixture before shaping it. Add more sugar if needed, a tablespoon at a time.