A delightful Odia sweet made from fresh cottage cheese (chhena), deep-fried to a perfect golden brown and soaked in a fragrant cardamom-infused sugar syrup. It's soft, spongy, and incredibly delicious.
Delicate, melt-in-mouth Chhena Jhili – a perfectly sweet, aromatic treat that's pure bliss in every bite.
This odia dish is perfect for snack. With 186.23 calories and 3.26g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
In a wide, heavy-bottomed pan, combine the sugar, water, and crushed green cardamom pods.
Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
Once boiling, reduce the heat and let it simmer for 5-7 minutes. The syrup should feel slightly sticky between your fingers but should not reach a one-string consistency.
Turn off the heat and keep the syrup warm while you prepare the jhilis.
2
Knead the Chhena Dough
Place the well-drained chhena on a large plate or clean countertop.
Using the heel of your palm, start kneading the chhena. Press and drag the chhena for about 8-10 minutes until it becomes completely smooth, creamy, and starts to release its natural fats. There should be no grainy texture left.
Add the all-purpose flour and baking powder to the smooth chhena. Knead for another 2-3 minutes to incorporate everything evenly into a soft, pliable dough.
3
Shape the Jhilis
Divide the prepared dough into 12 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Gently flatten the ball and shape it into a small cylinder, about 2 inches in length. Ensure the surface is smooth to prevent it from breaking while frying.
Repeat for all the remaining portions and keep them covered with a damp cloth.
4
Fry the Chhena Jhilis
Heat ghee in a kadai or deep pan over low to medium-low heat. The ghee should be just hot enough, not smoking.
To test the temperature, drop a tiny piece of dough into the ghee. It should sink and then rise to the surface slowly and steadily. If it rises too quickly, the ghee is too hot.
Carefully slide the shaped jhilis into the ghee, one by one. Do not overcrowd the pan; fry in batches if necessary.
Fry on low heat for 12-15 minutes, turning them gently and occasionally, until they are a deep, even golden brown on all sides.
Using a slotted spoon, remove the fried jhilis from the ghee, allowing any excess to drain off.
5
Soak and Serve
Immediately transfer the hot, fried jhilis directly into the warm sugar syrup.
Gently press them down to ensure they are fully submerged.
Let the Chhena Jhilis soak in the syrup for a minimum of 3-4 hours, or ideally overnight in the refrigerator, for them to absorb the syrup and become perfectly soft and juicy.
Garnish with slivered pistachios before serving. They can be enjoyed warm or at room temperature.
