White Chocolate Chenna Recipe – Almond & Rose Indian Dessert

Last Updated on 5 months ago by Neha Deshmukh

White Chocolate Chenna Recipe – Almond & Rose Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit comforting, and totally delicious. This White Chocolate Chenna recipe is exactly that. It’s an Indian-inspired treat that’s surprisingly easy to make, and the combination of creamy chenna, sweet white chocolate, fragrant cardamom, and delicate rose is just heavenly. I first made this for a Diwali gathering and it disappeared in minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t your average dessert. It’s a beautiful blend of textures and flavors – soft, creamy, slightly nutty, and wonderfully aromatic. It’s perfect for celebrations, a special treat for family, or just when you need a little something sweet to brighten your day. Plus, it’s easier than you might think!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1 cup soft chenna (about 200g)
• ½ – ¾ cup white chocolate chips (85-170g) – depending on how much white chocolate you love!
• 1 cup ground almond (almond flour, about 95g)
• 1 cup condensed milk (about 240ml)
• A little ghee or oil, for greasing
• 5 green cardamom pods (or ½ teaspoon cardamom powder)
• As needed, sliced almonds for garnish
• As needed, dry rose petals for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chenna: Understanding Freshness & Texture

Chenna is the star of the show! It’s a fresh Indian cheese, similar to paneer but more moist. You want it soft – if it feels dry, soak it in cold water for 10-15 minutes, then gently squeeze out the excess water. Freshness is key, so try to use chenna made the same day.

White Chocolate: Choosing Quality & Types

Good quality white chocolate really shines here. Look for one with a high cocoa butter content (at least 20%) for the best flavor and melting properties. I prefer using a good Belgian white chocolate, but any brand you trust will work.

Cardamom: The Queen of Indian Spices – Whole vs. Powder

Cardamom is essential in Indian desserts. Using whole pods and grinding them yourself gives the most vibrant flavor. If you’re short on time, good quality cardamom powder works too. Just make sure it’s fresh!

Almond Flour: Blanched vs. Unblanched & Regional Variations

Blanched almond flour (made from almonds with the skins removed) will give you a smoother texture. Unblanched almond flour (with skins on) will have a slightly coarser texture and a more rustic look. Either works beautifully – it’s really a matter of preference. In some regions of India, cashew flour is also used for a richer flavor.

Ghee: Traditional Clarified Butter & Substitutes

Ghee adds a lovely richness and flavor. If you don’t have ghee, you can use a neutral oil like vegetable or canola oil. But honestly, ghee just makes it taste that much better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a square or rectangular container (about 8×8 inches) with a little ghee or oil. Then, line it with parchment paper, leaving some overhang on the sides – this will make it super easy to lift the chenna out later.
2. In a heavy-bottomed pan, take your soft chenna and knead it for about 5 minutes. This is important! You want to get rid of any lumps and create a really smooth base.
3. Now, grind those cardamom pods! Discard the shells and sift the powder into the chenna. This ensures even distribution of that beautiful cardamom flavor.
4. Add the condensed milk to the pan with the chenna. Cook over low heat, stirring constantly, until everything is well combined and smooth.
5. Time for the white chocolate! Add the white chocolate chips and keep stirring until they’re completely melted and incorporated into the chenna mixture.
6. Gently fold in the almond flour. Continue cooking and stirring until the mixture thickens and starts to pull away from the sides of the pan. This usually takes a few minutes.
7. Pour the mixture into your prepared pan and spread it out evenly. Garnish with sliced almonds and those gorgeous dry rose petals.
8. Cover and refrigerate for at least 2 hours, or even better, overnight. This allows the chenna to set properly. Once it’s firm, lift it out using the parchment paper overhang, slice into pieces, and serve!

Expert Tips

• Don’t overcook the chenna: Overcooking will make it rubbery. Low and slow is the way to go!
• Stir constantly: This prevents sticking and ensures everything cooks evenly.
• Patience is key: Let the chenna set completely in the fridge for the best texture.

Variations

• Vegan Chenna Adaptation: You can try using a vegan cream cheese alternative, but the texture will be slightly different. Look for one that’s firm and not too watery.
• Gluten-Free Considerations: This recipe is naturally gluten-free as long as your almond flour is certified gluten-free.
• Spice Level Adjustment (Cardamom): If you love a stronger cardamom flavor, feel free to add a little more! Start with ¼ teaspoon extra and taste as you go.
• Festival Adaptations (Holi, Diwali): For Holi, you can add a pinch of saffron for a beautiful yellow hue. For Diwali, a sprinkle of edible silver leaf (varak) adds a festive touch.

Serving Suggestions

This White Chocolate Chenna is delicious on its own, but you can also serve it with a dollop of fresh cream or a sprinkle of chopped pistachios. A cup of masala chai is the perfect accompaniment!

Storage Instructions

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

FAQs

What is Chenna and where can I find it?

Chenna is a fresh Indian cheese made by curdling milk with lemon juice or citric acid. You can usually find it at Indian grocery stores.

Can I make this recipe with store-bought ricotta cheese?

While ricotta can be used in a pinch, it’s not ideal. Ricotta is much wetter than chenna and will result in a softer, less traditional texture. If you do use ricotta, be sure to drain it very well.

How do I prevent the chenna from becoming grainy?

Kneading the chenna well and cooking it over low heat, stirring constantly, will help prevent it from becoming grainy.

What is the best way to grind cardamom pods at home?

A spice grinder or a clean coffee grinder works best. If you don’t have one, you can use a mortar and pestle, but it will take a bit more effort.

Can this dessert be frozen for longer storage?

You can freeze it, but the texture might change slightly upon thawing. Wrap it tightly in plastic wrap and then in foil. It’s best enjoyed fresh, though!

Enjoy making this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sweetness into your kitchen.