Ingredients with Measurements:
- 2 liters of full-fat milk
- 2 tbsp of lemon juice
- 1 cup of all-purpose flour
- 1/2 cup of semolina
- 1/2 cup of coconut, grated
- 1 cup of jaggery
- 1 cup of water
- 1 tsp of cardamom powder
- Oil for frying
Special equipment needed:
- Cheesecloth
- Large mixing bowl
- Deep frying pan
- Saucepan
Step-by-step instructions:
1. In a large pot, bring the milk to a boil. Once it boils, add the lemon juice and stir until the milk curdles.
2. Pour the curdled milk into a cheesecloth-lined strainer and let it drain for 30 minutes.
3. In a large mixing bowl, knead the chhena (cottage cheese) until it becomes smooth.
4. Add the all-purpose flour and semolina to the chhena and knead until it forms a smooth dough.
5. Divide the dough into small portions and shape them into rectangular or diamond shapes.
6. Heat oil in a deep frying pan and fry the chhena gaja until they turn golden brown. Drain them on a paper towel to remove excess oil.
7. In a saucepan, add the jaggery and water and bring it to a boil. Add the grated coconut and cardamom powder and simmer for 5 minutes.
8. Pour the coconut and jaggery syrup over the fried chhena gaja and let them soak for 30 minutes.
9. Serve the chhena gaja with coconut and jaggery syrup warm or at room temperature.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Frying temperature: 350°F (180°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 8g
Substitutions for ingredients:
- You can use vinegar instead of lemon juice to curdle the milk.
- You can use wheat flour instead of all-purpose flour.
- You can use sugar instead of jaggery.
Variations:
- You can add chopped nuts like almonds or pistachios to the coconut and jaggery syrup.
- You can add saffron to the syrup for a more aromatic flavor.
Tips and tricks:
- Make sure to knead the chhena well to avoid any lumps in the dough.
- Fry the chhena gaja on medium heat to ensure they cook evenly.
- Soak the chhena gaja in the syrup for at least 30 minutes to absorb the flavors.
Storage instructions:
- Store the chhena gaja in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave the chhena gaja for 30 seconds or until warm.
Presentation ideas:
- Serve the chhena gaja on a platter with the coconut and jaggery syrup drizzled on top.
- Garnish with chopped nuts and saffron strands.
Pairings:
- Serve with a hot cup of chai tea.
Suggested side dishes:
- Serve with a side of fresh fruit like mango or pineapple.
Troubleshooting advice:
- If the chhena gaja dough is too dry, add a little water to make it more pliable.
- If the chhena gaja is too soft, add more flour to the dough.
Food safety advice:
- Make sure to use fresh milk to avoid any spoilage.
- Use clean utensils and equipment to avoid contamination.
Food history:
- Chhena gaja is a traditional dessert from the state of Odisha in India.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve as a dessert after a meal or as a snack.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Creamy, Nutty, Coconutty, Jaggery, Jaggery-Infused