Ingredients with Measurements:
- 1 cup chhena (cottage cheese)
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 cup jaggery (grated)
- 1/4 cup water
- 1 cup coconut milk
- 2 tbsp ghee (clarified butter)
- A pinch of salt
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Spatula
- Plate
Step-by-step instructions:
1. In a mixing bowl, combine chhena, all-purpose flour, baking powder, cardamom powder, and a pinch of salt. Mix well to form a smooth dough.
2. Divide the dough into small equal portions and shape them into small discs.
3. Heat ghee in a non-stick pan over medium heat.
4. Add the shaped dough discs to the pan and fry until golden brown on both sides.
5. Remove the fried chhena jhili from the pan and keep them aside.
6. In the same pan, add jaggery and water. Cook until the jaggery dissolves and forms a thick syrup.
7. Add coconut milk to the jaggery syrup and stir well.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Add the fried chhena jhili to the coconut milk and jaggery mixture.
10. Cook for 5-7 minutes until the chhena jhili absorbs the coconut milk and jaggery syrup.
11. Remove from heat and let it cool down.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add chopped nuts or raisins to the chhena jhili dough for added texture.
- Add saffron or rose water to the coconut milk and jaggery syrup for a different flavor.
Tips and tricks:
- Make sure the chhena jhili discs are evenly shaped for even cooking.
- Fry the chhena jhili in small batches to avoid overcrowding the pan.
- Use fresh chhena for best results.
Storage instructions:
Store the leftover chhena jhili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chhena jhili in a microwave or on a non-stick pan until warm.
Presentation ideas:
Serve the chhena jhili with coconut milk and jaggery syrup in a bowl or on a plate.
Garnishes:
Garnish with chopped nuts or fresh fruits.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruits or yogurt.
Troubleshooting advice:
- If the chhena jhili dough is too dry, add a little water to make it moist.
- If the chhena jhili is too soft, add a little more flour to the dough.
Food safety advice:
Make sure to use fresh ingredients and cook the chhena jhili thoroughly.
Food history:
Chhena jhili is a popular dessert from the eastern Indian state of Odisha.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve as a dessert or a sweet snack.
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Region: Indian