Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup sugar
- 1/4 cup water
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands
- 1 tablespoon rose water
- 1 tablespoon dried rose petals
Special equipment needed:
- Cheesecloth
- Large mixing bowl
- Heavy-bottomed pan
- Baking tray
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk over medium heat until it comes to a boil.
2. Add lemon juice to the milk and stir gently until the milk curdles.
3. Remove from heat and let it sit for 5 minutes.
4. Line a large mixing bowl with cheesecloth and pour the curdled milk into it.
5. Gather the cheesecloth and squeeze out the excess water from the curdled milk.
6. Place the cheesecloth with the curdled milk in the mixing bowl and let it sit for 30 minutes to drain the remaining water.
7. In a separate bowl, mix all-purpose flour and semolina.
8. Add the drained chhena to the flour mixture and knead until it forms a smooth dough.
9. Divide the dough into equal-sized portions and shape them into small rectangular or diamond-shaped pieces.
10. Preheat the oven to 350°F.
11. In a saucepan, mix sugar and water and bring it to a boil over medium heat.
12. Add cardamom powder, saffron strands, and rose water to the sugar syrup and stir well.
13. Place the chhena pieces on a baking tray lined with parchment paper and bake for 20-25 minutes or until golden brown.
14. Remove from the oven and let them cool for 5 minutes.
15. Dip the chhena pieces in the sugar syrup and coat them well.
16. Garnish with dried rose petals and serve.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 7g
Carbohydrates: 49g
Protein: 7g
Sodium: 70mg
Sugar: 28g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- All-purpose flour can be substituted with wheat flour.
- Semolina can be substituted with cornmeal or rice flour.
- Rose water can be substituted with vanilla extract or almond extract.
- Dried rose petals can be substituted with fresh rose petals or other edible flowers.
Variations:
- Chhena Gaja can be flavored with other spices like cinnamon or nutmeg.
- Instead of rose petals, you can garnish with chopped nuts like pistachios or almonds.
- You can serve Chhena Gaja with a scoop of vanilla ice cream or whipped cream.
Tips and tricks:
- Make sure to drain the excess water from the curdled milk to get a smooth dough.
- Knead the dough well to get a smooth texture.
- Dip the chhena pieces in the sugar syrup when they are still warm to absorb the syrup well.
- Garnish with dried rose petals just before serving to retain their color and aroma.
Storage instructions:
Chhena Gaja can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Chhena Gaja in a microwave-safe dish and heat for 30 seconds or until warm.
Presentation ideas:
Serve Chhena Gaja on a platter garnished with dried rose petals and saffron strands.
Garnishes:
Dried rose petals and saffron strands
Pairings:
Chhena Gaja pairs well with Masala chai or Rose tea.
Suggested side dishes:
Chhena Gaja can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add a little water to make it smooth.
- If the chhena pieces are too hard, reduce the baking time or increase the temperature slightly.
- If the sugar syrup is too thick, add a little water to thin it out.
Food safety advice:
Make sure to use fresh milk and clean utensils to avoid contamination.
Food history:
Chhena Gaja is a traditional dessert from the state of Odisha in India. It is made from chhena, which is a type of cheese made from curdled milk.
Flavor profiles:
Chhena Gaja has a sweet and creamy flavor with a hint of rose and saffron.
Serving suggestions:
Serve Chhena Gaja as a dessert after a meal or as a sweet snack with tea or coffee.
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Region: Indian