India > Indian Desserts

Chhena Jhili with Almonds and Saffron Recipe

Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1 cup sugar
- 1 cup water
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron strands
- 1/4 cup sliced almonds
- Oil for deep frying

Special equipment needed:
- Cheesecloth
- Deep fryer or heavy-bottomed pan

Step-by-step instructions:

1. In a heavy-bottomed pan, heat the milk over medium heat until it comes to a boil.
2. Add the lemon juice and stir gently until the milk curdles and the whey separates.
3. Remove from heat and strain the mixture through a cheesecloth to separate the curd from the whey.
4. Rinse the curd under cold running water to remove any lemon flavor.
5. Squeeze out any excess water and knead the curd until it becomes smooth and pliable.
6. Divide the curd into small portions and shape them into oval or cylindrical shapes.
7. Heat oil in a deep fryer or heavy-bottomed pan over medium heat.
8. Add the chhena jhili to the hot oil and fry until golden brown.
9. Remove from the oil and place on a paper towel to remove excess oil.

For the syrup:
1. In a separate pan, combine sugar and water and bring to a boil.
2. Add the cardamom powder and saffron strands and stir well.
3. Reduce heat and let the syrup simmer for 5-7 minutes until it thickens.
4. Remove from heat and let it cool.

To serve:
1. Place the fried chhena jhili in a serving dish.
2. Pour the syrup over the chhena jhili.
3. Garnish with sliced almonds and saffron strands.


- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 350°F
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 50g
- Protein: 5g

Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Saffron strands can be substituted with turmeric powder for color.

Variations:
- Chhena jhili can be flavored with rose water or kewra essence.
- Instead of almonds, cashews or pistachios can be used for garnish.

Tips and tricks:
- Kneading the chhena well is important to ensure a smooth texture.
- The syrup should be thick enough to coat the back of a spoon.
- Fry the chhena jhili in small batches to ensure even cooking.

Storage instructions:
- Chhena jhili can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the chhena jhili in a microwave-safe dish and heat for 30 seconds.

Presentation ideas:
- Serve the chhena jhili in individual bowls or on a platter.

Garnishes:
- Sliced almonds and saffron strands

Pairings:
- Chhena jhili can be served with a cup of hot tea or coffee.

Suggested side dishes:
- None

Troubleshooting advice:
- If the chhena jhili is too soft, add a tablespoon of cornflour to the mixture before shaping.
- If the syrup is too thin, simmer for a few more minutes until it thickens.

Food safety advice:
- Make sure the oil is hot enough before frying to prevent the chhena jhili from absorbing too much oil.

Food history:
- Chhena jhili is a popular dessert from the Indian state of Odisha.

Flavor profiles:
- Sweet, nutty, and aromatic

Serving suggestions:
- Serve the chhena jhili warm or at room temperature.

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Region: Indian

Taste: Creamy, Sweet, Nutty, Aromatic