Ingredients with Measurements:
- 1 cup chhena (cottage cheese)
- 1/2 cup maida (all-purpose flour)
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup ghee (clarified butter)
- 1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
- 1/2 tsp cardamom powder
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, knead the chhena and maida together to form a smooth dough.
2. Divide the dough into small equal-sized balls and flatten them slightly.
3. Heat oil in a deep frying pan on medium heat.
4. Once the oil is hot, gently drop the flattened chhena balls into the oil and fry until golden brown.
5. Remove the fried chhena jhilis with a slotted spoon and place them on a paper towel to absorb excess oil.
6. In a separate pan, heat ghee and add chopped mixed nuts. Roast the nuts until they turn golden brown.
7. In another pan, add sugar and water and cook on medium heat until the sugar dissolves and forms a syrup.
8. Add cardamom powder to the syrup and mix well.
9. Dip the fried chhena jhilis in the sugar syrup and let them soak for a few minutes.
10. Remove the chhena jhilis from the syrup and place them on a serving plate.
11. Pour the ghee and nut mixture over the chhena jhilis.
12. Garnish with additional chopped nuts.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 45g
- Protein: 6g
Substitutions for ingredients:
- Maida can be substituted with rice flour for a gluten-free option.
- Ghee can be substituted with unsalted butter.
- Mixed nuts can be substituted with any preferred nuts.
Variations:
- Chhena jhili can be served with a scoop of vanilla ice cream for a decadent dessert.
- Instead of nuts, chhena jhili can be garnished with saffron strands for added flavor and color.
Tips and tricks:
- Make sure the oil is hot enough before frying the chhena jhilis to ensure they cook evenly and do not absorb excess oil.
- Do not overcrowd the frying pan, as this can cause the chhena jhilis to stick together.
- Use a slotted spoon to remove the chhena jhilis from the oil to avoid breaking them.
Storage instructions:
- Chhena jhilis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chhena jhilis in a microwave-safe dish and heat for 30 seconds.
Presentation ideas:
- Serve chhena jhilis on a decorative plate with a drizzle of ghee and chopped nuts.
Garnishes:
- Chopped nuts and saffron strands.
Pairings:
- Chhena jhilis pair well with a cup of hot chai or coffee.
Suggested side dishes:
- Chhena jhilis can be served as a dessert on their own.
Troubleshooting advice:
- If the chhena jhilis break apart while frying, add more maida to the dough to bind it together.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the chhena jhilis.
Food history:
- Chhena jhili is a popular dessert in the eastern region of India, particularly in the state of Odisha.
Flavor profiles:
- Sweet, nutty, and rich.
Serving suggestions:
- Serve chhena jhilis as a dessert after a meal or as a sweet snack.
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Region: Indian