Put chenna in a blender jar. Add hung yogurt, lemon juice, honey and blend till well mixed. Transfer into a bowl. Add lemon rind and whipped cream.
Dissolve gelatin in a little water. Mix the ingredients in the bowl well. Add gelatin and mix well. Pour the mixture into a piping bag. Snip off a small piece off the pointed end of the bag.
Pipe the mousse into 6 small glasses. Tap them to level the surface. Sprinkle sliced pistachios on top and keep them in the refrigerator to set. Serve chilled.