Oriya recipes

Chenna Jhili

March 7, 2016
Chenna Jhili
 

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 youBlogging 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.

Chenna Jhili
 Chenna Jhili


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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Chenna Jhili
Author: 
Recipe type: Odiya Dessert
Cuisine: Odiya
 
Ingredients
  • 250 grams Chenna ( curdled from using 1 litre of Milk and 1 tbsp vinegar)
  • 2 cups of caster sugar
  • 2 cups of water
  • 1 tsp plain flour
  • 1 tsp semolina
  • Cardamons crushed
  • oil for deep frying
Instructions
  1. Take the fresh Chenna and add plain flour and semolina to it. Knead it very well to get a smooth texture on a flat surface. This is an important step and this process will take at least 15 to 20 mins. Use your palm to knead it.
  2. Boil water and sugar for approximately 10 minutes to make the syrup and add crushed cardamoms to it.
  3. Roll the Chenna into walnut shaped ball and slowly make the roll into a log shape and give it a heart shape by overlapping the edges and sealing it. If at this stage it breaks or cracks, then I would recommend you to knead more.
  4. Heat the oil and deep fry them on a medium fire to get a beautiful dark rich colour. Remove it once done and straightway add it to the hot syrup. Soak it for a couple of hours and relish it.

 

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