Chhena Gaja is prepared by combining Chhena, similar to cottage cheese, and sooji (semolina), and kneading the dough thoroughly. the Indian is a sweet dish from Orissa and is famous in this state
A sweet delicacy from Odisha, India, is called Chhena Gaja. The Chhena Gaja is still quite well-liked inside the state itself, unlike certain other popular Chhena-based Odia desserts, such as rasgulla, which have spread throughout India.
The flavors of rasgulla and Chhena Poda and Chhena Gaja are highly different, despite the fact that they share many of the same components.
In the vicinity of Bhubaneswar, Pahala is one of the greatest locations to enjoy Chhena Gajas. However, Chhena Gaja is equally well-liked throughout all of Odisha.
Chhena, a substance resembling cottage cheese, and sooji (semolina) are mixed together to make Chhena Gajas, which are then completely kneaded. The mixture is squeezed with water, and after a brief period of drying, it is given the proper consistency. It is then boiled in thick sugar syrup and shaped into rectangular forms (Gajas) the size of a palm. The sugar may occasionally crystallize on the surface of the Gajas are then given a little more time to dry out.
Today, I’m sharing Chhena Gaja, a delightful and simple dessert from the beautiful state of Odisha.
HEALTH BENEFITS OF THE CHHENA GAJA RECIPE
- High in protein: It is made with fresh homemade cheese, which is a good source of protein. Protein is essential for building and repairing tissues and maintaining muscle mass.
- Source of calcium: The cheese used in Chhena Gaja is also a good source of calcium, which is essential for strong bones and teeth.
- Low in fat: Although Chhena Gaja is a sweet dessert, it is relatively low in fat. The cheese used in this recipe is typically made from low-fat milk, and the dessert is not deep-fried, which can help to reduce the overall fat content.
- Source of carbohydrates: Semolina, which is used to make dough, is a good source of complex carbohydrates. Complex carbohydrates provide a slow release of energy, which can help to keep you feeling full and satisfied for longer.
- Boosts energy: Chhena Gaja is a sweet dessert that provides a quick source of energy. The sugar syrup used to soak the fried cheese balls can help to provide a burst of energy when needed.
- 1 liter – Milk
- 3 tablespoons – Vinegar
- 1 teaspoon – Suji
- 2 cups – Sugar
- heat milk in a heavy button pan. Continuously stir the milk. Don’t let form malai on top.
- When milk is boiled switch off the gas. Remove from heat and stir continuously for 3mins
- Now gradually add vinegar until clear water emerges..
- Repeat this procedure twice to wash the tanginess out with water.
Squeeze the hand a little.
- Suspend it for half an hour. Don’t linger any longer.
- Bring out now to a large plate. After that, rub it with the heel of your palm. when there is no longer any Dana in the Chhena. Add 1 teaspoon of cornflour and knead once more.
- Add 1/4 cup of sugar to a pan and let it caramelize. Add the sugar and water now, then maintain the gas. The sugar should dissolve.
- The dough should be divided into balls. Form the shape now, being careful not to have any cracks.
- For half an hour, add this boiling sugar syrup on high heat. Then turn it over and cook for another half-hour.
- Sugar syrup will be thick by this point. Cook for another half-hour after adding 1 cup of boiling water. We’ll get your Chhena Gaja ready.
Serving suggestion for Chhena Gaja
- Garnish the Chhena Gajas with chopped nuts like almonds, pistachios, or cashews before serving.
- Serve them warm with a scoop of vanilla ice cream on top for a delicious and indulgent dessert.
- You can also serve the Chhena Gajas with Rabdi (a thickened milk dessert) or with a drizzle of condensed milk for added sweetness.
- Chhena Gaja tastes great when paired with a cup of hot tea or coffee.
- To add a fruity twist, you can serve it with a side of fruit compote or fresh fruit slices like mangoes, strawberries, or pineapple.
Tips and variation
You Might Also Like: