A classic Odiya dessert made from fresh Chenna. All I can say is that these warm Chenna Jhilli’s simply melt in your mouth and few ingredients put together, it is absolutely easy and simple to make at home.
Oh, finally I am back after a long time with a new post. I have no idea what was the reason for procrastinating this post. Frankly speaking, whatever the reason, it may have been I am happy to be here with all of you. Blogging is such a pleasure because it gives me an opportunity to try out new recipes and make a couple of changes to the original recipes. It helps me to connect with my creative side and I am surprised how did I manage to stay away from it for such a long time. I needed a bigger hammer to crack open my self-created hard shell and a big jolt to organise my props, camera and accessories. I had always had it on my new years resolutions for past few years and I am glad I finally managed to tick it off. The last couple of years, I have been a very good girl in scoring majority my new year’s resolution.
This is a lovely dessert from Odhisa and I have fond memories of gulping it down warm and fresh from the sweet shop. This is a speciality from the coastal districts of the state and marks its origin from a place called Nimapada. The town centre is lined up with shops specialising with this particular dessert. It is very simple and basically a different version of Gulab jamun. As most of Odiya desserts are milk based and milk is curdled to make chenna that is widely used. Fresh Chenna is used in this recipe and I wouldn’t recommend using store bought paneer as a substitute.
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Other Chenna desserts