Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1 cup sugar
- 1 cup water
- 1/4 teaspoon saffron threads
- 1/4 cup rose petals
Special equipment needed:
- Cheesecloth
- Heavy-bottomed pan
- Deep-frying pan
- Slotted spoon
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 well. The milk will curdle and the whey will separate.
3. Line a colander with cheesecloth and pour the curdled milk into it. Let it drain for 30 minutes.
4. After 30 minutes, gather the cheesecloth and squeeze out any excess whey.
5. Knead the chhena for 5-7 minutes until it becomes smooth and pliable.
6. Divide the chhena into small portions and shape them into oval or cylindrical shapes.
7. In a deep-frying pan, heat oil over medium heat.
8. Fry the chhena jhilis until they turn golden brown. Remove them from the oil using a slotted spoon and set them aside.
9. In a separate pan, add sugar and water and bring it to a boil. Stir until the sugar dissolves.
10. Add the saffron threads and let it simmer for 5 minutes.
11. Dip the fried chhena jhilis in the sugar syrup and let them soak for 30 minutes.
12. Garnish with rose petals and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Rose petals can be substituted with any edible flowers.
Variations:
- Chhena jhili can be served with rabri or sweetened condensed milk.
- The sugar syrup can be flavored with cardamom or cinnamon.
Tips and tricks:
- Make sure to knead the chhena well to avoid any cracks while frying.
- The oil should be at the right temperature before frying the chhena jhilis.
- Soak the chhena jhilis in the sugar syrup for at least 30 minutes to ensure they are sweet and moist.
Storage instructions:
Chhena jhilis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the chhena jhilis for 30 seconds or until warm.
Presentation ideas:
Arrange the chhena jhilis on a plate and garnish with rose petals.
Garnishes:
Rose petals
Pairings:
Chhena jhili can be paired with sweetened condensed milk or rabri.
Suggested side dishes:
None
Troubleshooting advice:
- If the chhena jhilis are cracking while frying, knead the chhena for a longer time.
- If the sugar syrup is too thick, add more water to thin it out.
Food safety advice:
Make sure to use fresh milk and wash your hands before handling the ingredients.
Food history:
Chhena jhili is a popular dessert in Odisha, India.
Flavor profiles:
Sweet, floral, and nutty.
Serving suggestions:
Serve chhena jhili as a dessert after a meal.
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Region: Indian