Odisha Chenna Jhili Fried Cheese Sweet Disc

Method

1. 1

   Make fresh chana: Boil 1 litre milk. Add lemon juice — curdle. Strain through muslin. Rinse under cold water. Hang 30 minutes.

2. 2

   Knead the chana: Knead drained chana for 5 minutes until very smooth. Add 2 tbsp maida. Knead 3 more minutes until the mixture holds together firmly.

3. 3

   Shape into flat discs: Divide into 20 portions. Roll each into a ball then press into a flat disc about 4 cm wide and 7 mm thick.

4. 4

   Make the sugar syrup: Boil sugar and water for 5 minutes. Add cardamom. Keep warm.

5. 5

   Shallow fry the discs: Heat oil in a flat pan on medium. Fry the chana discs for 2 minutes per side until golden on both surfaces.

6. 6

   Add immediately to warm syrup: Drop the hot fried discs directly into the warm sugar syrup. They will begin absorbing the syrup immediately.

7. 7

   Soak 10 minutes: Let soak in the syrup for 10 minutes. Turn each disc gently once during soaking.

8. 8

   Check absorption: The discs should be soft throughout, slightly golden on the outside, syrup-soaked but firm enough to hold their shape.

9. 9

   Serve warm or at room temperature.

10. 10

    Store: Keep in the syrup for up to 2 days.

11. 11

    Note: Chenna Jhili is specific to Nimapara in Puri district of Odisha — this small town is famous for this specific preparation and local sweet shops there have been making them for generations. The name jhili refers to the flat disc shape. The combination of the fried surface (which gives a slightly caramelised texture) with the sugar syrup soak is the specific technique that distinguishes chenna jhili from all other chana-based sweets.