Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup semolina
- 1/2 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup sliced almonds
- 1/4 cup raisins
Special equipment needed:
- Cheesecloth
- Large mixing bowl
- Medium saucepan
- Baking tray
- Parchment paper
Step-by-step instructions:
1. In a medium saucepan, heat the milk over medium heat until it comes to a boil.
2. Add the lemon juice and stir until the milk curdles.
3. Pour the mixture into a cheesecloth-lined large mixing bowl and let it sit for 10 minutes to drain the excess liquid.
4. Remove the cheesecloth and knead the chhena until it becomes smooth and pliable.
5. Add the all-purpose flour, semolina, baking powder, and cardamom powder to the chhena and mix until well combined.
6. Divide the mixture into 12 equal portions and shape them into small rectangular pieces.
7. Preheat the oven to 350°F.
8. Line a baking tray with parchment paper and place the chhena gajas on it.
9. Bake for 25-30 minutes or until golden brown.
10. In a small saucepan, combine the sugar and water and heat over medium heat until the sugar dissolves.
11. Add the sliced almonds and raisins to the sugar syrup and stir until well coated.
12. Remove the chhena gajas from the oven and let them cool for 5 minutes.
13. Dip each chhena gaja into the sugar syrup mixture and coat well.
14. Place the chhena gajas on a serving platter and sprinkle with the remaining almonds and raisins.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 pieces
Nutritional information:
- Calories: 170
- Fat: 5g
- Carbohydrates: 28g
- Protein: 5g
Substitutions for ingredients:
- Almonds: can be substituted with any other nuts such as cashews or pistachios.
- Raisins: can be substituted with any other dried fruit such as cranberries or apricots.
Variations:
- Chocolate Chhena Gaja: add 1/4 cup cocoa powder to the chhena mixture for a chocolate twist.
- Coconut Chhena Gaja: add 1/4 cup shredded coconut to the chhena mixture for a tropical flavor.
Tips and tricks:
- Make sure to knead the chhena until it becomes smooth and pliable to ensure the chhena gajas hold their shape.
- Dip the chhena gajas in the sugar syrup while they are still warm to allow them to absorb the syrup better.
Storage instructions:
- Store the chhena gajas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave the chhena gajas for 10-15 seconds or until warm.
Presentation ideas:
- Arrange the chhena gajas on a decorative platter and sprinkle with sliced almonds and raisins.
Garnishes:
- Sliced almonds and raisins
Pairings:
- Masala chai or coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the chhena gajas are too dry, add a little milk to the chhena mixture to make it more pliable.
- If the chhena gajas are too soft, add a little more all-purpose flour to the chhena mixture to make it firmer.
Food safety advice:
- Make sure to use fresh milk and check the expiration date before using.
- Wash your hands thoroughly before handling the ingredients.
Food history:
- Chhena Gaja is a popular sweet from the eastern state of Odisha in India. It is made from chhena, a type of cheese made from curdled milk.
Flavor profiles:
- Sweet, nutty, and fragrant with a hint of cardamom.
Serving suggestions:
- Serve the chhena gajas as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian