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Chhena gaja

AI-drafted · awaiting admin review

Rectangles of chhena and semolina, fried and soaked in sugar syrup until it forms a light crust. A speciality of Pahala and Puri.

Region: OdishaOccasion: Festivals and as temple-town sweetsTime: 1 hourServes: 12 piecesVegetarian

Ingredients

  • Chhena from 1 litre milk (about 200 g), well drained
  • 2 tbsp semolina
  • 1 tbsp maida
  • 1 tbsp sugar
  • Ghee or oil for frying
  • 1½ cups sugar and 1 cup water for syrup
  • 2 green cardamoms

Method

  1. Knead the chhena with the semolina, maida and 1 tbsp sugar until smooth.
  2. Press into a 1 cm thick slab and cut into rectangles.
  3. Fry in medium-hot ghee or oil until light golden all over.
  4. Make a sticky one-string syrup with sugar, water and cardamom.
  5. Drop the hot gajas into the syrup and turn them until well coated. Lift out and leave to dry so the syrup sets into a thin sugary crust.

History

Chhena gaja is part of the family of chhena sweets sold along the Bhubaneswar–Cuttack road and in Puri.

Significance

Pilgrims returning from Puri often carry chhena gaja and khaja home as sweets to share.

Sources