Odisha Chhena Jhili Cottage Cheese Sweet

Method

1. 1

   Make the chenna: Bring 1 litre full-fat milk to a boil. Add lemon juice while stirring — the milk will curdle separating into white chenna and greenish whey. Strain through a muslin cloth. Rinse with cold water to remove lemon taste. Hang for 20 minutes to drain excess moisture.

2. 2

   Knead the chenna: Transfer drained chenna to a plate. Knead firmly with the heel of your palm for 5 minutes until smooth and pliable. The kneading is essential — it removes the grainy texture and creates a smooth, mouldable mass.

3. 3

   Add semolina and sugar: Add 2 tbsp semolina and 1 tbsp sugar to the kneaded chenna. Knead together for 2 more minutes. The semolina adds structure so the chhena jhili holds its shape during frying.

4. 4

   Shape into oval patties: Divide into 12 to 14 portions. Roll each into a smooth ball between your palms then flatten slightly into an oval shape about 3 to 4 cm long. The surface must be completely smooth — cracks will cause the patty to break during frying.

5. 5

   Make the sugar syrup: Combine sugar, water and saffron in a wide pot. Heat stirring until sugar dissolves. Bring to a boil. Reduce to medium-low and simmer for 5 minutes. Keep warm.

6. 6

   Heat oil for frying: Heat oil to medium temperature in a kadai. Test: a small piece of chenna should rise slowly within 4 to 5 seconds — medium oil temperature. Too hot and the outside will brown before the inside warms through.

7. 7

   Fry slowly: Add 5 to 6 patties at a time. Fry on medium-low heat, turning gently every 1.5 minutes, for 6 to 8 minutes until they turn an even deep golden colour on all sides.

8. 8

   Transfer to syrup immediately: Remove the fried patties with a slotted spoon. Drop immediately into the warm sugar syrup. They will absorb the syrup and swell slightly.

9. 9

   Soak for 1 hour: Leave in the syrup for minimum 1 hour. The patties will become soft, moist and fully infused with the saffron syrup.

10. 10

    Serve: Serve 2 to 3 chhena jhili per person with some syrup spooned over them. Serve at room temperature.

11. 11

    Note: Chhena Jhili is a speciality of Nimapara block in Puri district, Odisha. This small town is famous specifically for this sweet — the local sweet makers have been producing it for generations and it is the sweet most associated with the Puri region alongside chenna poda. It is simpler to make than rasgulla and has a different texture — firmer outside, soft inside.