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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.
Prepare the Sugar Syrup
Knead the Chhena Dough
Shape the Jhilis
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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.
This odia recipe takes 50 minutes to prepare and yields 12 servings. At 207.09 calories per serving with 4.13g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Fry the Chhena Jhilis
Soak and Serve
Add 1 teaspoon of rose water or kewra water to the sugar syrup after turning off the heat for a beautiful floral aroma.
Create a small cavity in each dough cylinder and fill it with a mixture of finely chopped nuts (almonds, pistachios) and a pinch of cardamom powder before frying.
Garnish with edible silver leaf (vark) or dried rose petals for a festive look.
Chhena, the primary ingredient, is made from milk and is an excellent source of casein protein, which is essential for muscle building, repair, and overall body function.
As a dairy product, chhena provides a good amount of calcium and phosphorus, minerals that are vital for maintaining strong bones and healthy teeth.
The sugar syrup provides a quick burst of glucose, which is readily used by the body for energy, making this sweet an effective way to combat temporary fatigue.
One piece of Chhena Jhili contains approximately 150-160 calories, depending on its size and the amount of syrup absorbed. This estimate includes calories from chhena, sugar, flour, and absorbed ghee.
Chhena Jhili is an indulgent dessert and should be consumed in moderation. It is high in sugar and fat from deep-frying. However, the main ingredient, chhena, is a good source of protein and calcium.
This can happen for a few reasons: 1) The chhena was over-kneaded or not kneaded enough. 2) They were fried on high heat, which cooked the outside too fast. 3) The sugar syrup was too thick or cold when the jhilis were added.
The primary cause is excess moisture in the chhena. Ensure the chhena is drained properly by hanging it in a muslin cloth for at least 45-60 minutes. Also, ensure the dough is smooth and crack-free before frying.
It is not recommended. Store-bought paneer is much denser and drier than fresh chhena. Using it will result in a hard and chewy texture, not the soft, spongy one characteristic of Chhena Jhili.
Store the Chhena Jhili along with the syrup in an airtight container in the refrigerator. It stays fresh for up to 3-4 days. It tastes great when served chilled or slightly warmed.