chhena Gaja recipe

Chhena Gaja recipe | A Traditional Sweet From Odisha

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, although they share many of the same components.

chhena gaja

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 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.


  1. 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.
  2. Source of calcium: The cheese used in Chhena Gaja is also a good source of calcium, which is essential for strong bones and teeth.
  3. 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.
  4. 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.
  5. 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.

Ingredients :

  • 1 liter – Milk
  • 3 tablespoons – Vinegar
  • 1 teaspoon  – Suji
  • 2 cups  – Sugar


  1. heat milk in a heavy button pan. Continuously stir the milk. Don’t let form malai on top.
  2. When milk is boiled switch off the gas. Remove from heat and stir continuously for 3mins
  3. Now gradually add vinegar until clear water emerges..
  4. Repeat this procedure twice to wash the tanginess out with water.
    Squeeze the hand a little.
  5. Suspend it for half an hour. Don’t linger any longer.
  6. 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.
  7. 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.
  8. The dough should be divided into balls. Form the shape now, being careful not to have any cracks.
  9. For half an hour, add this boiling sugar syrup on high heat. Then turn it over and cook for another half-hour.
  10. 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

  1. Garnish the Chhena Gajas with chopped nuts like almonds, pistachios, or cashews before serving.
  2. Serve them warm with a scoop of vanilla ice cream on top for a delicious and indulgent dessert.
  3. You can also serve the Chhena Gajas with Rabdi (a thickened milk dessert) or with a drizzle of condensed milk for added sweetness.
  4. Chhena Gaja tastes great when paired with a cup of hot tea or coffee.
  5. 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

  1. Use fresh whole milk to make the Chhena. Full-fat milk gives a richer and creamier taste.
  2. It is important to knead the chenna mixture until it forms a smooth dough. This ensures that the Chhena Gaja does not break or crumble when frying.
  3. Do not overcook the sugar syrup as it may thicken too much and become hard. The syrup should be of medium consistency.
  4. Ensure that the oil is at the correct temperature before frying. The oil should be hot, but not smoking. Frying the Chhena Gaja at the right temperature will ensure that they cook evenly and have a golden brown color.
  5. While soaking the Chhena Gajas in the sugar syrup, make sure that the syrup is warm. This allows the Chhena Gaja to soak up the syrup and become soft and juicy.
  6. It is important to let the Chhena Gajas soak in the sugar syrup for at least 2-3 hours to allow them to absorb the sweetness and become moist.
  7. Store the Chhena Gajas in an airtight container in the refrigerator. They can be stored for up to a week.


  • 1. How do I make chhena for chhena gajas?

To make Chhena, you will need to heat milk in a pot until it comes to a boil, then add lemon juice or vinegar and stir until the milk curdles. Strain the mixture through a cheesecloth and rinse the Chhena with cold water to remove any traces of lemon juice. Squeeze out any excess water and knead the Chhena until it forms a smooth dough.

  • 2. Can I use Paneer instead of Chhena?

Paneer is a type of cheese that is similar to Chhena, but it is made using a different process. While paneer can be used as a substitute for Chhena in some recipes, it is not recommended for making Chhena Gajas as the texture and taste will be different.

  • 3. How long can I store Chhena Gajas?

It can be stored in an airtight container in the refrigerator for up to a week. To ensure that they stay fresh, store them in the sugar syrup they were soaked in.

  • 4. Can I make Chhena Gajas without frying?

It is traditionally fried to give them a crispy exterior and a soft, juicy interior. While you may be able to bake or grill them, the texture and taste will be different.

  • 5 . What are some variations of Chhena Gaja?

Some variations include adding coconut or cardamom to the sugar syrup or stuffing the Chhena mixture with chopped nuts or raisins before frying


Calories 37 kcal
Fat 1.9 g
5.3 mg
120 mg
Carbohydrates 9 g
Protein 1 g
Vitamin A
16 IU
Vitamin C
8 mg
Calcium 12 mg

chhena Gaja recipe

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