Chhena Gaja

Instructions

1. 1

   Prepare the Chhena

   • In a heavy-bottomed pot, bring the milk to a rolling boil over medium heat.
   • Reduce the heat to low and gradually add the lemon juice, stirring gently until the milk curdles completely and a greenish whey separates.
   • Turn off the heat. Line a colander with a muslin or cheesecloth and strain the curdled milk.
   • Gather the cloth, squeeze out some of the excess whey, and hang the chhena for 45 minutes to drain. The final chhena should be moist but not watery.
2. 2

   Knead the Dough

   • Transfer the prepared chhena to a large plate or clean countertop.
   • Using the heel of your palm, knead the chhena for 8-10 minutes. The goal is to break down the grains until it becomes smooth, creamy, and slightly greasy.
   • Add the suji, maida, 1 tsp sugar, baking powder, and cardamom powder to the kneaded chhena.
   • Knead for another 2-3 minutes until all ingredients are well combined and you have a smooth, crack-free dough.
3. 3

   Shape the Gajas

   • Place the dough on a flat surface and gently roll or pat it into a rectangular block about 1/2-inch thick.
   • Using a sharp knife, trim the edges to get a clean rectangle, then cut the block into smaller pieces, approximately 1.5 inches by 1 inch.
4. 4

   Prepare the Sugar Syrup

   • While you shape the gajas, prepare the syrup. In a wide pan, combine 1.5 cups of sugar, 1 cup of water, and the crushed cardamom pods.
   • Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
   • Simmer for 5-7 minutes until the syrup thickens slightly and feels sticky between your fingers. Do not boil it to a string consistency. Keep the syrup warm on the lowest heat setting.
5. 5

   Fry the Chhena Gaja

   • Heat ghee in a kadai or deep pan over low heat. To test the temperature, drop a tiny piece of dough into the ghee; it should sizzle and rise to the surface slowly.
   • Carefully slide the shaped gajas into the warm ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry on low heat for 12-15 minutes, turning them occasionally, until they are a deep golden brown on all sides. This slow frying process is essential to cook them evenly to the core.
6. 6

   Soak and Serve

   • Using a slotted spoon, remove the fried gajas from the ghee, drain the excess, and immediately immerse them in the warm sugar syrup.
   • Ensure all the gajas are submerged. Let them soak for a minimum of 2 hours, or up to 4 hours for the best texture and flavor.
   • Once soaked, the gajas will be soft and juicy. Remove from the syrup and serve at room temperature.