10 delicious Indian sweets made with fresh cheese

The delicious taste of fresh cottage cheese (chhena) is part of what makes Indian desserts so special. While Western-made cheeses are mostly made to be enjoyed in savoury dishes, Indian desserts are where the delight of using fresh, homemade cheese is at its best. This wonderful product is made by straining curdled milk and kneading it into a soft dough for many of the delicious, sweet dishes of India.

From the soft sponge-like rasgulla and soaking it in syrup to the caramelised and rustic chhena poda from Odisha, both are popular and connected with tradition and celebration. Regardless of your preference for light and delicate versus rich and decadent, the list of sweets made from chhena is endless. These timeless delicacies highlight the versatility of fresh cheese, serving as a delicious testament to India's rich and enduring culinary heritage.

Making Kalakand is a process of cooking milk until it reduces to a thick rabri consistency, then adding a curdling agent or fresh chhena until it sets into a firm yet grainy fudge. While often topped with silver vark and nuts like pistachios or almonds, the dessert is defined by its wonderful combination of a rich, cream-like consistency and a balanced, sweet flavour that makes it a festive favourite across India.

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Rasgulla is another traditional Bengali dessert that is composed of light and airy balls made from fresh (and thoroughly kneaded chhena), cooked gently in a light and fragrant sugar syrup, and is known for its soft, fluffy texture. When made properly, it's incredibly syrupy and delicious with each bite.

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This sophisticated, two-layered delicacy consists of a small, spongy rasgulla at its heart, which is then wrapped in a thick, flavorful layer of sweetened, crumbled khoya. The contrast between the bouncy, syrup-filled centre and the dense, creamy outer shell provides a complex and delightful mouthfeel that is perfect for festive occasions.

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This unique dessert from the Indian state of Odisha has been referred to as ‘Indian Cheesecake’ for many years. This dessert is made from cooking chhena by caramelising it with sugar and nuts and baking it until the exterior becomes charred and dark, while the interior retains its soft, creamy, and aromatic properties

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These desserts consist of soft flattened discs of poached chhena that have been cooked in a sweetened milk reduction (made with saffron) and then poached again. Often garnished with slivered almonds or pistachios, these desserts are very rich, creamy, and decadent and practically melt on your palate.

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Chhena murki is delightful, with small, bite-sized pieces of fresh chhena. These small cubes of fresh chhena are lightly fried and then rolled in a coating of crystallised sugar. The contrast in texture is delightful; the crunchy smoothness of the outer coating gives way to the soft chewability of the milky interior.

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A creative, decadent variation of the classic flour-based jalebi, these wheels are crafted using a chhena-based batter. This change makes them thicker, chewier and adds a subtle, pleasant tanginess. When soaked in sugar syrup, they become incredibly juicy, offering a sophisticated twist on a familiar favourite.

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Rajbhog is a decadent, large chhena ball stuffed with a combination of finely chopped dry fruits, nuts and saffron, which adds an exquisite gold colour and an extravagant appearance. This dessert is reserved for grand occasions or special guests.

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Pantua is often mistaken for gulab jamun but is made primarily from a chhena-based dough and has a firm, slightly chewy bite compared to its flour-based counterparts. Once cooked, pantua is deep-fried until golden-brown and then cooled before being soaked in a warm, cardamom-flavoured sugar syrup.
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Sandesh represents the minimalist approach to the making of Bengali sweets; it consists of making a simple mixture of fresh chenna, a small amount of sugar, and cardamom or saffron to give the sweet an aromatic quality, and then it is shaped into very detailed and artistic forms such as flowers and fish; therefore, if you want to experience something very delicate, and light in taste, then try sandesh, as it is a perfect way of showcasing the quality of the chenna used in the making of this sweet.

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