Process the tofu in the food processor. We do not want a sauce or paste, so process it until tofu is crumbled up well.
Transfer crumbled tofu into a cheese cloth. Squeeze the water out of it until tofu feels dry to touch. We need this tofu to be firm enough to knead and make balls.
14 oz Soft Tofu
Transfer strained tofu onto a plate and add the vegan creamer powder. Knead the mixture well into a soft dough.
4 tbsp Vegan Creamer Powder
Divide the dough into 12 equal sized balls. Gently press the balls to form a disc without forming any cracks along the sides.
Dissolve the sugar in water, add cardamom pods and bring it to a boil.
4 cups Water, ½ cup Sugar, 6 Cardamom Pods
Add the chena discs to the boiling water, reduce the flame to medium. Let the chena cook until they start floating. Once they float, simmer them in the water for an additional 5-10 minutes.
Remove the cooked chena and set them aside.