Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup sugar
- 1/4 cup chopped dates
- 1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Cheesecloth
- Deep-frying pan
Step-by-step instructions:
1. In a heavy-bottomed pan, heat milk over medium heat and bring it to a boil.
2. Reduce the heat to low and add lemon juice to the milk. Stir gently until the milk curdles.
3. Remove from heat and let it cool for 5 minutes.
4. Line a colander with cheesecloth and pour the curdled milk into it. Rinse the curdled milk under cold running water to remove any lemony flavor.
5. Gather the cheesecloth and squeeze out any excess water from the chhena.
6. Transfer the chhena to a mixing bowl and add flour, semolina, and cardamom powder. Mix well to form a smooth dough.
7. Divide the dough into equal portions and shape them into small rectangular pieces.
8. Heat oil in a deep-frying pan over medium heat.
9. Fry the chhena gaja until golden brown and crispy.
10. Remove from oil and drain on a paper towel.
11. In a separate pan, heat sugar and 1/4 cup water over medium heat until the sugar dissolves and forms a syrup.
12. Add chopped dates and mixed nuts to the syrup and stir well.
13. Dip the fried chhena gaja in the syrup and coat them well.
14. Garnish with chopped nuts and serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
- Medium heat for making syrup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 50mg
- Total carbohydrates: 55g
- Dietary fiber: 2g
- Sugars: 35g
- Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Raisins can be used instead of dates.
- Any nuts of your choice can be used instead of mixed nuts.
Variations:
- Chhena Gaja can be flavored with saffron or rose water instead of cardamom powder.
- The syrup can be flavored with cinnamon or nutmeg.
Tips and tricks:
- Make sure to squeeze out any excess water from the chhena to avoid the dough from becoming too soft.
- Fry the chhena gaja in small batches to ensure even cooking.
- Dip the chhena gaja in the syrup while they are still hot to absorb the syrup well.
Storage instructions:
- Chhena Gaja can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Chhena Gaja can be reheated in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve the Chhena Gaja on a platter with chopped nuts and drizzle some syrup on top.
Garnishes:
- Chopped nuts and syrup
Pairings:
- Chhena Gaja can be served with a cup of hot tea or coffee.
Suggested side dishes:
- Chhena Gaja can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too soft, add more flour and semolina to make it firm.
- If the chhena gaja is not crispy, fry them for a longer time.
Food safety advice:
- Make sure to use fresh milk and check the expiry date of all ingredients before using them.
Food history:
- Chhena Gaja is a traditional dessert from the Indian state of Odisha.
Flavor profiles:
- Sweet, nutty, and aromatic
Serving suggestions:
- Serve the Chhena Gaja as a dessert after a traditional Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian