Chhena Jhili
Thin, flattened discs of fresh chhena, deep-fried until golden and soaked in fragrant sugar syrup, a lesser-known cousin of chhena gaja.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 8 g
- carbs
- 30 g
- fibre
- 0 g
- protein
- 5 g
- calories
- 200 kcal
Instructions
- 1
Knead the chhena (fresh cheese curds) with semolina until smooth and soft.
- 2
Divide the dough into small portions. Flatten each piece into a thin disc.
- 3
Heat oil in a kadai (deep pan) over medium-low heat.
- 4
Fry the discs slowly, turning them occasionally. Cook until they are firm and golden brown.
- 5
Meanwhile, boil sugar, water, and cardamom powder until a drop stretches into a single thread between your fingers.
- 6
Drop the fried discs into the warm syrup. Let them soak for ten to fifteen minutes.
- 7
Take the discs out of the syrup and drain the excess liquid. Arrange them on a plate.
Chef's tips
Watch the heat closely because the thin discs fry quickly and can over-brown before the inside sets. A thick syrup that stretches into a single thread stops the jhili from turning soggy.
Ingredient substitutions
- semolina → a small amount of rice flour
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Not reheated; serve at room temperature.
Common mistakes to avoid
- •Flattening the discs too thick, which leaves them doughy in the centre.
- •Using syrup that is too runny, making the jhili overly soggy.
Serving suggestions
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