Bengali Cottage Cheese Sweet

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A beloved Bengali confection, this melt-in-your-mouth sweet is crafted from fresh chenna (paneer) gently cooked with sugar and aromatic cardamom. Each delicate bite offers a soft, fudgy texture that has made this treat a signature offering in sweet shops across West Bengal.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 34 gCarbs
• 0 gFiber
• 25 gSugar
• 8 gProtein
• 95 mgSodium
• 200 mgPotassium
• 230 mgCalcium
• 0.4 mgIron
• 2 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the chenna

• 1 liter (about 4 cups) full-fat whole milk
• 3 tablespoons lemon juice or white vinegar
• 1/2 cup water

For the sweet

• 1/2 cup granulated sugar, or to taste
• 1/4 teaspoon ground cardamom
• 2 tablespoons chopped pistachios
• A pinch of saffron strands (optional)
• 1 teaspoon rose water (optional)
• 1 teaspoon ghee for greasing

Directions

1. Line a large bowl with a clean muslin cloth or cheesecloth. Bring the milk to a gentle boil in a heavy-bottomed pan, stirring occasionally to prevent scorching.
2. Reduce heat to low and slowly add the lemon juice mixed with 1/2 cup water, stirring gently until the milk fully curdles and green whey separates. Remove from heat and let rest 5 minutes.
3. Pour the curdled milk through the muslin cloth. Rinse the chenna under cool running water to remove any lemony flavor, then gather the cloth and squeeze out excess water. Hang the bundle for 30 minutes to drain thoroughly.
4. Transfer the drained chenna to a clean surface and knead vigorously with the heels of your palms for 8 to 10 minutes until completely smooth, soft, and free of any graininess.
5. Place the kneaded chenna in a nonstick pan with the sugar and cook on low heat, stirring continuously, for 8 to 10 minutes until the mixture forms a soft dough that leaves the sides of the pan. Add cardamom and saffron if using.
6. Mix in the rose water and let the mixture cool until just warm enough to handle. Grease your palms with a little ghee and roll portions into smooth balls, pressing each gently into a small disc.
7. Garnish each piece with chopped pistachios, gently pressing them into the surface. Shape the remaining mixture and arrange all pieces on a parchment-lined tray.
8. Let the sweets set at room temperature for 1 hour to firm up slightly, then serve at room temperature or chilled.

Cook’s Notes

• Kneading the chenna thoroughly is the most important step: under-kneaded chenna produces grainy sweets, while well-kneaded chenna gives the signature silky, melt-in-mouth texture.
• Always use full-fat milk; skim milk yields a dry, rubbery chenna that will not give the right consistency.
• For a vibrant variation, soak saffron in 1 tablespoon warm milk and add during cooking for a golden hue and floral aroma.
• Do not overcook the chenna-sugar mixture or it will turn hard and chewy instead of soft and fudge-like.
• Store leftovers in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for the best flavor and texture.

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