Chhena/ Soft Paneer

Making Soft Paneer/ Chhena

Chhena is the basic curd-cheese used in many different Indian recipes. Paneer is a slightly overcooked and pressed form of Chhena. Chhena is made by adding an acid to boiling hot milk, to separate the milk-solids from the whey. Then the curdled milk-solid(Chhena) is drained and collected for cooking usage. The remaining whey can also be used as the acid to make the next batch of Chhena, as well as in various other preparations. To make hard Paneer the Chhena has to be kneaded and pressed tightly, while still hot. But to make soft Paneer the Chhena has to be blanched in ice-cold water immediately then drained.

Milk: Traditionally Cow’s milk or Water Buffalo’s milk is used to make Chhena. Since cow's milk is conveniently available, it is usually used to make Chhena at home. I prefer to use full fat milk, but 2% milk can also be used. But fat-free milk yields less amount of Chhena and it's also isn't as soft. And it also helps if the Milk is in room temperature.

Acid: Many kind of acidic elements can be used, but Key-lime seems to the best among them. few others are lemon, plain vinegar, citric-acid, curd, whey...etc.
The amount for acid per liter (Gallon is approximately 2 liters) of milk is
1 to 2 tbsp. Lime or Lemon juice (mixed with a cup of water)
1 to 2 tbsp. Vinegar (mixed with a cup of water)
1 cup yogurt 1/2 tsp Citric Acid (mixed with a cup of water)
2 cups Whey
More acid should be added if the milk doesn't separate. Saucepan: I prefer to use an aluminum pan.

Put room temperature milk in a saucepan then put it on a medium high heat. Let it come to a boil, stirring occasionally so that it doesn't stick to the bottom. it should take about 20 minutes for a gallon of milk. At first it'll foam up(pic1) but wait till it gets to a continuous boil(pic3). let it simmer for 5 more minutes. Then switch off the heat.

Wait for 2 more minutes, then start stirring the milk in a circular motion. Gradually add the acid while still stirring. The milk will start to cuddle and separate from the whey. if the whey still seems to be cloudy then add some more acid, till it seems clear (pic7). Let it rest for a minute.

Arrange the Cheese cloth on a colander and pour the curdles milk to strain. Keep a pot under the colander if you want to collect and use the whey. Then start pouring cold water immediately(pic9). Wash the Chhena thoroughly making sure it's cold allover.

Gather the corners of the cheesecloth and bind it squeezing the extra water out of the Chhena. Then wrap it with a towel to soak up the extra moisture. For making Rasgulla you'll need to press it for 5 to 10 minutes with a heavy weight(pic12), making sure there is no extra moisture. Don't drain it for too long.

This is the soft Chhena(pic14). But for using it in sweet preparations you've to mash and knead it with light hand. That will get rid of any lumps and will make its consistency uniform.

The kneading has to be with the palm with soft storks. And you'll basically be stretching it with your palm. The Chhena usually is firm at first because it's been blanched in ice-cold water. But after a few minutes of kneading it gets softer and comes together perfectly.
Once it is softer you'll be able to knead it with your fingers. Knead it few more times, then all of it will come together. It should take about 15 minutes of kneading in total.

Raskadam

Venturing out with the sweet indulgence :)
 
Raskadam is a traditional east Indian sweet, also known as Kheer Kadam. It's a combination of two different sweets, Rasogola and Sondesh. The center is made of a small harder and dryer kind of Rasogola, while the outer layer is made of plain Sondesh. Then it's coated with dry mawa powder, which gives it a delicate authentic look. It's suppose to look like a Kadamba flower when cut in half, hence the name :)

Making the Chhena (Paneer)
Full cream Milk- 1 gallon
lime juice 2
water, 1 cup  
Mix the lime juice with the cup of water and set aside. Boil the milk over medium heat and let it simmer for a few minutes, then switch off the flame. After two minutes stir in the lime juice mix. Keep on stirring till the Chhena solids separates and the milk liquid becomes transparent. Keep some more lime juice handy in case you need more for the coagulation. Once it's done strain it in a cheese cloth immediately, and pour some ice cold water to bring it's temperature down. Gather the cheese cloth from the sides, then press and squeeze out any possible excess water from chhena. You might try placing a heavy container on top of  it for a while, that usually takes most of the water out.  

Making the Rasogola 
1/4th of the prepared chhena
Pinch of yellow (or caramel) food color
3 cups water
1 cup sugar
kesar essence(or caramel essence) Take 1/4th of the chhena in a large plate and mash it with your fingers till smooth. It should take about 10 minutes. Then knead in yellow or caramel food color. Here I have used the yellow food color to go with the Kesar flavor. Cover the dough with damp muslin cloth(or wet paper towel) and rest for 10 minutes.  Divide into small portions and shape them into roundels. Keep aside in a plate covered with the damp cloth.





Take water and sugar in a heavy bottom pan and bring it to a simmer, add in the essence. Carefully drop few of the roundels one after the other. Try making a few at one batch rather than putting them all at once. Cover it and cook for 15 to 20 minutes. The Rosogolas will puff up double in size in a few minutes, but keep on cooking till it gets firm. Take out the Rosogolas using a slotted spoon and drain out the excess syrup through a colander(or sieve) till it's room temprature. Here I put the Rosogolas in dry mawa to soak up the liquid. Then I dust the excess mawa off. 


Making the Sondesh 
3/4th of the prepared cheena
Sugar, 2 cups
Rose Essence, few drops
Sweet Cream Butter, 1 tsp
Preparing basic Sandesh dough:
Mix sugar and Chhena in a bowl, and knead till the sugar dissolves. Taste the dough and add sugar if you want the Sandesh to be any sweeter.
Heat a wide nonstick pan in medium to low heat. Coat the butter all over the surface of the pan. Then add the Chhena and sugar mix. Cook it in low heat, stirring continuously, for about 10 to 15 minutes. Take it out of the heat and place it in a bowl to cool down to room temperature.

 Preparing basic Dry Mawa:
In the same nonstick pan, take a portion of the Sandesh dough. Cook it in low heat for about 10 more minutes, stirring continuously. When it starts to solidify, try to flatten the mix with the back of the flat spatula while stirring. Switch off the heat after it starts to granulate. Place it in a flat plate to cool down.
Once it comes to room temperature, you can dry grind the mawa if you want it finer.










Final assembling
Scoop out equal portion of Sandesh and keep it in a plate. Take one portion and flatten it using your palm and figures. Put one Rasogola in the center and roll up the edges sealing it inside. Form it to a good round shape. Roll it in the dry Mawa powder and dust off the excess. And the Raskadams are ready:) store them in the refrigerator, and they should be good for a week.  

 

It's convenient to use mini parchment cups, for individual storing. Here I have coated the Raskadams in colored sugar and mawa, for presentation. 

Khaja

Khaja is one of the traditional sweets offered in Lord Jagannath temple in Puri. It's crisp fried, cardamom flavored and coated with crystallized sugar syrup, making it so much delectable!! It is very popular among the devotees since it is dry, making it easier to take out as 'Prasad' after visiting the temple. I remember having those almost every time we visit the temple. 

Ingredients

For Dough
2 cup All Purpose Flour
2 tbsp Canola oil
Pinch of salt
1tsp crushed Cardamom seeds
About 1/2 cup Water

For layering
2tbsp Rice Flour
2tbsp Canola oil

Oil for frying

Sugar syrup
2 cup sugar
1 cup water
1tsp crushed cardamom seeds
few drops of Rose essence
Heat sugar and water to make the syrup. Boil the syrup till one thread consistency, which takes about 7 to 8 minutes in medium high heat. Switch off the heat once the syrup has one thread consistency, but keep it on the stove to keep it warm. Finally add in the rose essence and Cardamom. The fried Khaja will need to be deepen in the warm syrup immediately after frying. If the syrup is cold by the time of frying the Khaja then warm it up a little. 

Making Khaja
Sieve flour in a bowl then add salt and crushed Cardamom. Mix in the oil, kneading it for a few minutes till the flour is well coated. Then add in water, small amount at a time to make a soft dough. Knead it for a few minutes to make it a smooth dough. Then brush the dough with a little oil, cover it and keep aside for an hour.

Prepare the layering paste by mixing the oil and rice flour together. Then heat the oil for frying, in a medium to low heat.
After resting the dough divide it into 6 equal parts. Roll three of those into thin round sheets, just like Roti.
Spread the rice flour paste all over the Rotis, then layer the Rotis on top of each other. 
Now roll the three layers together into one vertical log. Then cut the log horizontally with slight slant, into 1 inch pieces.
Using your thumb press onto the slant to make the layers face to the top.
Then using a rolling pin roll it to make it longer in shape. Do not roll it more than three times since the layers might stick to each-other. And don't press the rolling pin too hard.

Fry them soon after rolling them all. the oil should be medium warm, not very hot. And keep the oil stirring between frying for equal heat distribution. The Khajas will be golden brown and floating on the top of oil, they're ready. Drain a few from the oil using a perforated spoon and let most of the oil drip, then drop them in the warm sugar syrup. Keep them soaking in the syrup for about half a minute. Then take them out and shake off the excess syrup. Let them air dry on a cooling rack. Do the same with rest of the Khajas.