Chhena Gaja

 Chhena Gaja

Chhena gaja is a sweet dish from Bangladesh, Orissa, India. Dissimilar to some other prominent Chhena-based Oriya pastries, for example, Rasagolla, which have spread all through Bangladesh and India. But now it is almost on the way to lost.

Ingredients: 

• 1 liter Milk for Chhena
• Juice of 1 lemon
• 2 tbsp semolina or Sooji
• 2 cups sugar
• 1/2 cup water
• 1 tsp rose water
• Oil, for deep frying

How to make: 

1. Heat up the milk on medium hotness in an overwhelming bottomed pan.
2. Include the lemon juice and mix mixture persistently till it gets to be soured.
3. Channel the coagulated drain through a muslin cloth.
4. Wash the Chenna under running water, to uproot the lemony taste.
5. Press out all the exceed expectations water out of the chenna.
6. Move the Chenna in a dish.
7. Include the semolina.
8. Squeeze the Chenna-semolina mixture, till it secures a raw consistency.
9. Make 16 to 20 equivalent estimated balls from the mixture.
10. Shape every batter ball to a rectangle shape with the assistance of your palm.
11. Heat the oil to 180°c, in a deep fryer.
12. Sear all the Chenna rectangles, a couple at once, in the oil, till golden brown on both sides.
13. Keep aside the fried Chenna rectangles.
14. Heat up the water and sugar in a pan to make the sugar syrup.
15. Cook for approx 5-6 minutes, mixing ceaselessly, till 1 string consistency is arrived at.
16. Expel the sugar syrup from high temperature.
17. Include the rose water.
18. Mix well.
19. Dunk the singed Chenna rectangles in the sugar syrup.
20. Chenna Gaja's are prepared to be served.

    Serve warm