Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tbsp lemon juice
- 1 cup sugar
- 1/2 cup water
- 1/4 cup cashew nuts, chopped
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- Oil for deep frying
Special equipment needed:
- Cheesecloth
- Deep-fry thermometer
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium flame until it comes to a boil.
2. Add lemon juice and stir until the milk curdles. Turn off the heat and let it sit for 5 minutes.
3. Line a strainer with cheesecloth and strain the curdled milk. Rinse the cheese under cold water to remove any lemon flavor.
4. Gather the cheesecloth and squeeze out any excess water. Transfer the cheese to a plate and knead it for 5 minutes until it becomes smooth.
5. In a separate pan, add sugar and water and bring it to a boil. Cook until the sugar dissolves and the syrup thickens.
6. Add cashew nuts, saffron, and cardamom powder to the syrup and mix well.
7. Divide the cheese into equal portions and shape them into small rectangular pieces.
8. Heat oil in a deep frying pan to 180°C.
9. Fry the cheese pieces until they turn golden brown on all sides. Drain excess oil on a paper towel.
10. Dip the fried cheese pieces in the sugar syrup and coat them well.
11. Serve hot or cold.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Milk should be heated on medium flame
- Oil should be heated to 180°C
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 60g
- Protein: 10g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar
- Cashew nuts can be substituted with almonds or pistachios
- Saffron can be substituted with turmeric powder
Variations:
- Chhena Gaja can be flavored with rose water or kewra water
- The sugar syrup can be flavored with cinnamon or nutmeg
Tips and tricks:
- Knead the cheese well to avoid any lumps in the final product
- Fry the cheese pieces on low-medium heat to avoid burning
- Dip the cheese pieces in the sugar syrup while they are still hot for better absorption
Storage instructions:
- Chhena Gaja can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Chhena Gaja can be reheated in the microwave for 30 seconds or in a preheated oven at 180°C for 5 minutes
Presentation ideas:
- Serve Chhena Gaja on a platter garnished with chopped nuts and saffron strands
Garnishes:
- Chopped nuts
- Saffron strands
- Rose petals
Pairings:
- Chhena Gaja can be paired with Masala Chai or Coffee
Suggested side dishes:
- Chhena Gaja can be served as a dessert on its own
Troubleshooting advice:
- If the cheese is too dry, add a few drops of milk while kneading
- If the sugar syrup is too thin, cook it for a few more minutes until it thickens
Food safety advice:
- Use fresh milk and check the expiry date before using
- Use a deep-fry thermometer to ensure the oil is at the right temperature
Food history:
- Chhena Gaja is a traditional dessert from the state of Odisha in India
Flavor profiles:
- Chhena Gaja has a sweet and nutty flavor with a hint of saffron and cardamom
Serving suggestions:
- Serve Chhena Gaja as a dessert after a meal or as a snack with tea or coffee
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Region: Indian