Ingredients with Measurements:
- 1 liter of full-fat milk
- 2 tablespoons of lemon juice
- 1 cup of sugar
- 1 cup of water
- 2 ripe mangoes, peeled and diced
- 1 teaspoon of ground cardamom
- Oil for frying
Special equipment needed:
- Cheesecloth
- Deep-frying pan
Step-by-step instructions:
1. In a large pot, bring the milk to a boil over medium heat.
2. Add the lemon juice and stir until the milk curdles and separates into curds and whey.
3. Line a colander with cheesecloth and strain the curds. Rinse them under cold water to remove any lemon flavor.
4. Gather the corners of the cheesecloth and squeeze out any excess liquid. Hang the cheesecloth over a bowl for 30 minutes to drain any remaining liquid.
5. In a separate pot, combine the sugar and water and bring to a boil. Reduce the heat and let it simmer for 5 minutes until the syrup thickens.
6. Add the diced mangoes and cardamom to the syrup and let it simmer for another 5 minutes.
7. Heat the oil in a deep-frying pan over medium-high heat.
8. Cut the chhena into small pieces and shape them into oval-shaped balls.
9. Carefully drop the chhena balls into the hot oil and fry until golden brown.
10. Remove the chhena jhili from the oil and place them on a paper towel to remove any excess oil.
11. Dip the fried chhena jhili into the mango syrup and let them soak for a few minutes.
12. Serve warm or chilled.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for boiling milk
- Medium-high heat for frying
Serving size:
- Makes 12-15 chhena jhili
Nutritional information:
- Calories: 250 per serving
- Fat: 5g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Lime juice can be used instead of lemon juice.
- Any other fruit can be used instead of mangoes.
- Cinnamon can be used instead of cardamom.
Variations:
- Chhena jhili can be served with different types of syrup, such as rose syrup or saffron syrup.
- The chhena jhili can be flavored with different spices, such as cinnamon or nutmeg.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the chhena before shaping them into balls.
- Use a deep-frying pan to prevent oil splatters.
- Soak the chhena jhili in the syrup for a few minutes to allow them to absorb the flavors.
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 on the stovetop in the syrup.
Presentation ideas:
- Serve the chhena jhili on a platter with the mango syrup drizzled over them.
- Garnish with chopped nuts or fresh fruit.
Garnishes:
- Chopped nuts, such as pistachios or almonds
- Fresh fruit, such as sliced mangoes or strawberries
Pairings:
- Chhena jhili pairs well with hot chai tea or cold lassi.
Suggested side dishes:
- Serve chhena jhili as a dessert on its own.
Troubleshooting advice:
- If the chhena jhili falls apart while frying, add a little cornstarch to the mixture to help bind it together.
Food safety advice:
- Make sure to use clean utensils and equipment when making the chhena jhili.
- Store the chhena jhili in the refrigerator to prevent bacterial growth.
Food history:
- Chhena jhili is a popular dessert in the Indian state of Odisha.
Flavor profiles:
- The chhena jhili has a sweet and creamy flavor, while the mango syrup adds a fruity and aromatic flavor.
Serving suggestions:
- Serve chhena jhili as a dessert after a traditional Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian