Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1 cup sugar
- 1 cup water
- 1 ripe mango, peeled and diced
- 1 can (400ml) coconut milk
- 1/4 cup shredded coconut
Special equipment needed:
- Cheesecloth
- Large mixing bowl
- Heavy bottomed pan
- Baking tray
- Blender
Step-by-step instructions:
1. In a heavy bottomed pan, heat the milk over medium heat until it comes to a boil.
2. Reduce the heat to low and add the lemon juice, stirring constantly until the milk curdles and the whey separates.
3. Remove from heat and strain the mixture through a cheesecloth.
4. Rinse the chhena (cottage cheese) under cold water to remove any lemon flavor.
5. Knead the chhena for 10-15 minutes until it becomes smooth and pliable.
6. Divide the chhena into small equal-sized balls and flatten them slightly.
7. Preheat the oven to 180°C (350°F).
8. In a saucepan, combine the sugar and water and bring to a boil.
9. Add the chhena balls to the syrup and cook for 10-15 minutes until they become firm and slightly golden.
10. Remove the chhena balls from the syrup and place them on a baking tray.
11. Bake for 10-15 minutes until they become slightly crispy on the outside.
12. In a blender, puree the diced mango until smooth.
13. In a separate saucepan, heat the coconut milk over low heat.
14. Add the mango puree to the coconut milk and stir until well combined.
15. In a small pan, toast the shredded coconut until golden brown.
16. Serve the chhena gaja with the mango and coconut milk sauce and sprinkle with toasted coconut.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 180°C (350°F)
Serving size:
Makes 12-15 chhena gajas
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Sugar can be substituted with jaggery or honey.
- Mango can be substituted with any other fruit of your choice.
Variations:
- Add cardamom powder to the syrup for a fragrant flavor.
- Add chopped nuts to the chhena mixture for added texture.
- Top the chhena gaja with fresh fruit for a colorful presentation.
Tips and tricks:
- Make sure to knead the chhena well to ensure a smooth texture.
- Do not overcook the chhena balls in the syrup as they will become hard.
- Toast the shredded coconut on low heat to prevent burning.
Storage instructions:
Store the chhena gaja in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chhena gaja in the microwave or oven until warm.
Presentation ideas:
Serve the chhena gaja on a bed of mango and coconut milk sauce and garnish with toasted coconut and fresh fruit.
Garnishes:
Toasted coconut, fresh fruit, chopped nuts.
Pairings:
Serve with a cup of hot chai or coffee.
Suggested side dishes:
None required.
Troubleshooting advice:
- If the chhena balls are too soft, add a little more lemon juice to the milk.
- If the chhena balls are too hard, reduce the cooking time in the syrup.
Food safety advice:
Make sure to use clean utensils and equipment when making this recipe.
Food history:
Chhena gaja is a popular dessert from the Indian state of Odisha. It is made from chhena (cottage cheese) and is traditionally served during festivals and special occasions.
Flavor profiles:
Sweet, creamy, fruity.
Serving suggestions:
Serve the chhena gaja as a dessert after a meal.
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Region: Indian