Mango Chenna Recipe – Authentic Indian Sweet with Cardamom & Nuts

Last Updated on 1 month by Neha Deshmukh

Mango Chenna Recipe – Authentic Indian Sweet with Cardamom & Nuts

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing a recipe that’s been a family favorite for years – Mango Chenna! It’s a delightful blend of creamy chenna, sweet mango, and a hint of cardamom. Trust me, once you try this, it’ll become a go-to for celebrations or just a cozy afternoon treat.

Why You’ll Love This Recipe

This Mango Chenna is seriously special. It’s not overly complicated, but it feels fancy. The texture is incredibly soft and melts in your mouth, and the mango flavor is just… divine! Plus, the cardamom adds a warm, fragrant touch that elevates everything. It’s perfect for festivals, parties, or when you just want to treat yourself (and your loved ones!).

Ingredients

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

• 1 ½ liters Milk (full-fat is best!)
• ¾ cup Curd (plain yogurt)
• ⅓ cup Powdered sugar
• ½ tsp Cardamom powder
• 1 ⅓ cups Mango puree
• Pistachios or almonds, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Milk: Seriously, use full-fat milk. It gives you the richest, most flavorful chenna. Lower-fat milk just won’t curdle as nicely.
• Mangoes: Alphonso mangoes are the gold standard for puree, if you can get your hands on them. But honestly, any sweet, fragrant mango will work beautifully – Kesar, Dasheri, or even a good Honey Mango.
• Cardamom: Freshly ground cardamom powder is always best! It has a much more potent aroma. If you’re using store-bought, make sure it’s good quality. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, we’re going to make the chenna. Bring the milk to a boil in a large, heavy-bottomed pot. Once boiling, reduce the heat to low and slowly add the curd, stirring gently. Don’t stir too vigorously, or the chenna won’t form properly.
2. Let it simmer for about 5-7 minutes, until the milk curdles and separates into solid chenna and a watery whey.
3. Now, pour the mixture into a muslin cloth lined colander. Rinse the chenna with cold water to stop the cooking process. This is important!
4. Tie the muslin cloth into a bundle and squeeze out all the excess water. You want the chenna to be as dry as possible. Hang it for about 15-20 minutes to drain further.
5. Once drained, transfer the chenna to a plate and knead it with the heel of your hand for 8-10 minutes. This is where the magic happens! You want a super smooth, soft texture.
6. Add the powdered sugar and cardamom powder to the chenna and mix well.
7. Now, add the mango puree and continue kneading until everything is well combined.
8. Cook the chenna-mango mixture in a non-stick pan on low heat for 12-15 minutes. Stir constantly to prevent sticking and burning. It will start to come together and form a dough-like consistency.
9. Remove from heat and let the mixture cool completely.
10. Once cooled, shape the mixture into flattened balls. Garnish with chopped pistachios or almonds.
11. Chill in the refrigerator for at least 30 minutes before serving. This helps them firm up and the flavors meld together.

Expert Tips

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

• Chenna Texture: The key to soft chenna is kneading! Don’t skip this step. It breaks down the proteins and creates that lovely smooth texture.
• Preventing Cracking: If your chenna mixture starts to crack while cooking, add a teaspoon of milk or a tiny bit of ghee. This will help bind it together.
• Even Cooking: Stir constantly while cooking the chenna-mango mixture. This ensures it cooks evenly and doesn’t stick to the bottom of the pan.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: My friend, Priya, who’s vegan, makes this with plant-based milk (soy or almond work well) and uses a vegan yogurt culture to curdle it. It takes a little experimentation, but it’s totally doable!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: During Holi, I like to add a few strands of saffron for a vibrant color. For Raksha Bandhan, I shape the chenna into small hearts!

Serving Suggestions

Mango Chenna is delicious on its own, but it’s even better with a cup of chai! You can also serve it with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s a beautiful addition to any dessert spread.

Storage Instructions

Store leftover Mango Chenna in an airtight container in the refrigerator for up to 3-4 days. It might dry out slightly, but it will still taste amazing!

FAQs

Got questions? I’ve got answers!

• What type of milk is best for making chenna? Full-fat milk is the way to go! It gives you the richest, most flavorful chenna.
• Can I use store-bought paneer instead of making chenna from scratch? You can, but the texture won’t be quite the same. Homemade chenna is much softer and more delicate.
• How do I know when the chenna mixture is cooked properly? It should come together and form a dough-like consistency that pulls away from the sides of the pan.
• Can this recipe be made ahead of time? Yes! You can make the chenna and cook the mixture a day in advance. Just shape and garnish the balls right before serving.
• What is the best way to prevent the chenna from becoming rubbery? Don’t overcook it! And make sure to knead it well to develop the right texture.