Ingredients with Measurements:
- 1 liter of full-fat milk
- 2 tablespoons of lemon juice
- 1/2 cup of sugar
- 1/2 cup of water
- 1/2 cup of grated coconut
- 1/2 teaspoon of cardamom powder
- Oil for deep frying
Special equipment needed:
- Cheesecloth or muslin cloth
- Deep frying pan
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
2. Add the lemon juice and stir until the milk curdles.
3. Remove from heat and strain the curdled milk through a cheesecloth or muslin cloth.
4. Rinse the curdled milk under cold water to remove any lemony taste.
5. Squeeze the excess water from the curdled milk and knead it well until it becomes smooth and soft.
6. Divide the chhena into small portions and shape them into small discs.
7. Heat oil in a deep frying pan on medium heat.
8. Fry the chhena discs until they turn golden brown and crispy.
9. In a separate pan, mix the sugar and water and bring it to a boil.
10. Add the grated coconut and cardamom powder to the sugar syrup and stir well.
11. Remove from heat and let it cool.
12. Dip the fried chhena discs in the sugar syrup and let them soak for 10-15 minutes.
13. Serve the chhena jhili with coconut and cardamom garnished with grated coconut and chopped nuts.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature for deep frying: 180°C
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Grated coconut can be substituted with desiccated coconut.
- Cardamom powder can be substituted with cinnamon powder.
Variations:
- Chhena jhili can be served with a variety of syrups such as rose syrup or saffron syrup.
- Chhena jhili can be flavored with different spices such as nutmeg or ginger.
Tips and tricks:
- Knead the chhena well to ensure it is smooth and soft.
- Fry the chhena discs on medium heat to ensure they cook evenly.
- Soak the chhena jhili in the sugar syrup for at least 10-15 minutes to ensure they are sweet and moist.
Storage instructions:
Chhena jhili can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Chhena jhili can be reheated in the microwave or in a pan on low heat.
Presentation ideas:
Serve the chhena jhili with coconut and cardamom on a platter garnished with grated coconut and chopped nuts.
Garnishes:
Grated coconut and chopped nuts.
Pairings:
Chhena jhili with coconut and cardamom can be paired with a hot cup of tea or coffee.
Suggested side dishes:
Chhena jhili with coconut and cardamom can be served as a dessert on its own.
Troubleshooting advice:
- If the chhena jhili is too hard, it may be because the chhena was not kneaded well enough.
- If the chhena jhili is too soft, it may be because the chhena was not drained well enough.
Food safety advice:
- Ensure the oil is hot enough before frying the chhena discs to prevent them from absorbing too much oil.
- Store the chhena jhili in the refrigerator to prevent it from spoiling.
Food history:
Chhena jhili is a popular dessert in the Indian state of Odisha and is made from chhena, a type of cottage cheese.
Flavor profiles:
Chhena jhili with coconut and cardamom has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Chhena jhili with coconut and cardamom can be served as a dessert after a meal or as a sweet snack.
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Region: Indian