Chhena Jhili

1. 1
   boil · ~10 min

   Boil the milk and curdle it.

   1.Pour the milk into a large, heavy-bottomed pot and bring it to a rolling boil over medium-high heat.

   2.Once the milk boils, reduce the heat to low and slowly drizzle in the lemon juice while stirring gently.

   3.Stir until the milk solids completely separate from the greenish whey.

   4.Remove from heat immediately.

   TIPDon't rush the curdling — adding lemon juice too fast or on high heat can make the chhena grainy.
2. 2
   prep · ~30 min

   Drain and prepare the chhena.

   1.Line a colander with the muslin cloth and pour the curdled milk into it.

   2.Rinse the collected chhena under cold running water to wash away any lemon flavor.

   3.Gather the cloth edges, twist tight, and hang or press under a heavy pot for 30 minutes to drain excess whey.

   TIPThe chhena should feel crumbly but not bone-dry. A little moisture ensures soft texture.
3. 3
   knead · ~10 min

   Knead the chhena to a smooth dough.

   1.Transfer the drained chhena onto a clean, flat work surface.

   2.Add the semolina.

   3.Gently knead with the heel of your palm for 8-10 minutes until the mixture becomes smooth, soft, and non-sticky.

   TIPKneading is key — stop when you can roll a small ball without cracks. Over-kneading releases oil.
4. 4
   prep · ~5 min

   Shape the chhena into spirals.

   1.Divide the dough into 8 equal portions.

   2.Roll each portion into a thin rope, about 6 inches long.

   3.Wind each rope into a tight spiral or coil shape, pinching the end to seal.
5. 5
   boil · ~10 min

   Make the sugar syrup.

   1.Combine sugar and water in a heavy-bottomed pan.

   2.Heat over medium flame, stirring until sugar dissolves completely.

   3.Add crushed cardamom pods and the pinch of edible camphor.

   4.Boil for 5 minutes until the syrup reaches a one-string consistency.

   5.Stir in the rose water and keep the syrup warm on the lowest possible heat.

   TIPOne-string consistency means a drop of syrup pressed between thumb and forefinger forms a single thread when pulled apart.
6. 6
   fry · ~15 min

   Fry the spirals until golden.

   1.Heat oil for deep frying in a kadai over medium-low heat.

   2.Gently slide in 2-3 spirals at a time.

   3.Fry slowly, turning occasionally, until they turn an even deep golden brown on all sides.

   4.Drain on paper towels for a minute.

   TIPLow and slow frying is crucial — high heat browns the outside but leaves the inside raw.
7. 7
   simmer · ~60 min

   Soak in warm sugar syrup.

   1.Immediately transfer the fried spirals into the warm sugar syrup.

   2.Ensure they are completely submerged.

   3.Let them soak for at least 1 hour, turning once halfway through, until they absorb the syrup and swell slightly.

   TIPThe syrup must be warm, not boiling hot — boiling syrup makes the spirals go soggy and collapse.
8. 8
   garnish

   Garnish with pistachios and serve.

   1.Lift the soaked jhilis from the syrup and arrange on a serving plate.

   2.Sprinkle with slivered pistachios.

   3.Serve at room temperature or lightly chilled.

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