Chhena gaja are 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 rasogola, 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.
Ingredients for chhena gaja
- 1 litre – Milk
- 3 tablespoon – Vinegar
- 1 teaspoon – Suji
- 2 cups – Sugar
Instructions for chenna Gaja
- 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.
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