Stuffed Chena Kofta Recipe – Cashew Pistachio Indian Sweet Recipe

Last Updated on 2 months by Neha Deshmukh

Stuffed Chena Kofta Recipe – Cashew Pistachio Indian Sweet Recipe

Hey everyone! If you’re looking for a truly special Indian sweet that’s a little bit fancy but totally worth the effort, you have to try these Stuffed Chena Kofta. They’re melt-in-your-mouth soft, delicately flavored with cardamom and saffron, and packed with a delicious cashew-pistachio filling. I first made these for Diwali a few years ago, and they were a huge hit – honestly, they disappeared within minutes! Let’s get into it.

Why You’ll Love This Recipe

These aren’t your everyday sweets. Stuffed Chena Kofta are a labor of love, but the result is a truly exquisite dessert. They’re perfect for festivals, special occasions, or just when you want to impress someone with your cooking skills. The soft, spongy chena combined with the crunchy, fragrant dry fruit filling is a texture and flavor sensation. Plus, who doesn’t love a beautiful, golden-hued sweet?

Ingredients

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

• 1 liter full-fat milk
• 3 tbsp lemon juice
• 2 cups sugar
• 6 cups water
• 1/4 cup cashews
• 1/4 cup pistachios
• 1 tsp cardamom powder
• 1 tbsp arrowroot/semolina (sooji/maida)
• 1 pinch saffron strands
• 1 drop yellow food color (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Full-fat milk is essential. Seriously, don’t even try this with low-fat milk. You need that fat content to get the chena to come together properly and have that lovely soft texture.
• Saffron quality matters. A little goes a long way, but good quality saffron will give you a beautiful color and aroma. Don’t skimp!
• Dry fruit stuffing – get creative! Traditionally, cashews and pistachios are used, but my aunt always adds a little bit of almond and even some grated coconut. Feel free to experiment with what you like. Some families also add a tiny bit of mawa (khoya) to the stuffing for extra richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Chena: First, bring the milk to a boil in a large pot. Once boiling, reduce the heat to low and slowly add the lemon juice, stirring gently. The milk will start to curdle – that’s exactly what we want!
2. Strain and Rinse: Line a colander with a clean muslin cloth (cheesecloth). Pour the curdled milk into the cloth and rinse thoroughly with cold water. This removes the lemony taste and stops the cooking process.
3. Hang to Dry: Gather the edges of the muslin cloth and tie it into a bundle. Hang this bundle for about 30 minutes to drain all the excess water. This is crucial for getting the right texture.
4. Prepare the Stuffing: While the chena is draining, blanch the cashews and pistachios in hot water for about 30 minutes to soften them. Peel the skins off, chop them finely, and mix with the cardamom powder. Set aside.
5. Knead the Chena: Once the chena has drained, transfer it to a bowl. Knead it really well until it’s smooth and comes together. Add the arrowroot/semolina, food color (if using), and a little more cardamom powder. Keep kneading for another 5-7 minutes.
6. Shape the Kofta: Divide the chena into 12-14 equal portions. Flatten each portion into a small disc, place about 1 teaspoon of the dry fruit stuffing in the center, and carefully seal the edges to form a smooth ball. Make sure there are no cracks!
7. Make the Sugar Syrup: In a separate pot, combine the sugar and water. Bring to a boil and add the saffron strands and cardamom powder. Let it simmer for 7-8 minutes, until the syrup is slightly thickened.
8. Cook the Kofta: Gently drop the stuffed chena balls into the boiling sugar syrup. Cover the pot and cook on high heat for 15 minutes, then reduce the heat to medium and cook for another 5 minutes.
9. Cool and Refrigerate: Turn off the heat and let the kofta cool completely in the syrup. Then, refrigerate for at least 3-4 hours (or even overnight!) before serving. This allows the flavors to meld and the kofta to become even more soft and spongy.

Expert Tips

• Don’t over-knead the chena. Over-kneading can make it tough.
• Gentle handling is key. Be very gentle when shaping the kofta to avoid cracks.
• Syrup consistency is important. The syrup should be slightly thickened, but not too sticky.

Variations

• Vegan Adaptation: Use plant-based milk (soy or almond work well) to make the chena. You’ll need to experiment with the amount of lemon juice needed to curdle it. For the stuffing, use plant-based alternatives to cashews and pistachios.
• Gluten-Free Adaptation: Ensure your arrowroot/semolina is certified gluten-free.
• Spice Level: Adjust the amount of cardamom powder to your preference. Some people like a stronger cardamom flavor!
• Festival Adaptations: These are especially popular during Holi and Diwali, but honestly, any celebration is a good excuse to make them. My friend makes a smaller version for Janmashtami.

Serving Suggestions

Serve these chilled, garnished with a few extra chopped pistachios and a sprinkle of saffron. They’re delicious on their own, or with a scoop of vanilla ice cream.

Storage Instructions

Store leftover Stuffed Chena Kofta in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day as the flavors develop!

FAQs

What is Chena and how is it different from Paneer?

Chena is made by curdling milk with an acidic agent like lemon juice, while paneer is made by curdling milk with heat. Chena is softer and more spongy than paneer.

Can I make the Chena Kofta syrup ahead of time?

Yes, you can! Just store it in the refrigerator and reheat it gently before adding the kofta.

What if my Chena Kofta balls crack while boiling?

This usually happens if the chena is too dry or if you’ve handled the balls too roughly. Make sure to knead the chena well and be very gentle when shaping the kofta.

How can I achieve the perfect smooth texture for the Chena?

Kneading is key! Knead the chena for a good 5-7 minutes after adding the arrowroot/semolina.

What is the best way to store leftover Stuffed Chena Kofta?

Store them in an airtight container in the refrigerator, submerged in the syrup.

Enjoy making these delicious Stuffed Chena Kofta! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!