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.

Almond Sandesh

Almond Sandesh is a variation of  the famous dessert Sandesh. Traditionally Sandesh is prepared by cooking Chhena and sugar in a low heat. Chhena or Paneer is basically protein, so it needs to be cooked in a low temperature to maintain its softness.
One of my friend tried making Sandesh with store bought Recotta cheese, but it didn't taste the same. Sandesh has to be made with soft Chhena, nothing else works the same.

Ingredients
Milk, 1 Gallon
Lime Juice, about 1/2 cup (for making chhena)
Sugar, 2 cups
Rose Essence, few drops
Almond (Raw), 1 cup
Sweet Cream Butter, 1 tsp
mini parchment cups, for individual storing

Cooking 

Making Chhena: Boil the milk in a heavy bottom pan. It's always faster if the milk is in room temperature. Switch off the heat after it comes to a boil. In a bowl mix the lime juice with double amount of water. Then stir in the diluted juice in the hot milk. Keep some more juice handy.  You might need to add more Juice if the milk doesn't cuddle. Once the milk cuddles, strain it into a cheese cloth and blanch the Chhena(paneer) in ice water. Once the chhena cools down to room temprature take it out of the ice water and gather it tightly in the cheese cloth. Then try to get rid of most of the water from the Chhena by squeezing out the water. You might try placing a heavy container on top of  it for a while, that usually takes most of the water out. 

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.






Assembling the Sandesh:
Soak the Almonds overnight. Peel the skin, keeping a few for the decoration. Roughly chop the peeled almonds. Now mix the chopped almond and rose essence in the Sandesh dough. Mix it thoroughly and make equal size roundels out of it. 
Arrange the mini parchment cups and add some dry Mawa in each cup. Now roll each of the roundels in dry mawa and place it in the cup. Now press a soaked almond on top of the roundel. After making all the Sandesh refrigerate it till you're ready to eat.  

 

Sijha Manda Pitha

Sijha Monda Pitha is my all-time favorite pitha. And my mom makes it the best. She makes it on special occasions like puja or brata days, which calls for special desserts :) and she'll start making it early in the morning before the puja(prayer) starts. We're not allowed to have them before the puja, when it's offered to the God.  I remember waiting for her to finish the puja so that I can devour them. And I'm so glad I'd no one to share it with, because my brother and dad doesn't like them, and my mom usually fast on those special days!! I usually finish most of them before any guests arrive, to be on the safer side :)

Pitha is a traditional Oriya preparation, mostly sweet but there are few savory variations too. Monda Pitha is very common in Oriya households and everyone has their own variations of making it. The covering can be made with soaked rice, powdered rice or semolina(suji). And it can be cooked with water, coconut milk or milk. The stuffing varies from  coconut with Jaggery, sugar, channa dal or sprouted moongdal. Some put paneer, nuts and raisins in the stuffing. Everyone puts different species in the stuffing. The sweet ones usually have cardamom, clove and/or black pepper. The savory ones have ginger, black pepper and/or cumin.  And some like to boil the Monda(dumplings) in water, whereas some like it steamed or even fried. I would say, when you're not sure if your Monda cover will break or not, go with steaming, the pithas are safe that way :) If the cover doesn't break at all while stuffing and molding, then go for boiling. You can always check with one Monda first, if it doesn't break you can add the rest to the water.

I make it the way my mom makes it, the ones that I like the most!! For that we'll need
For the cover
Rice Flour- 2 cups
Water- 2 cups as per required to make dough
salt- 1/2 tsp
sugar - 1 tsp (optional)
Oil (or Ghee)- 1 tsp , I use canola oil coz hubby doesn't like Ghee :)  
For the stuffing 
grated coconut - 1 cup (fresh or frozen)

sugar (or jaggery)- 1/2 cup, as per taste
Oil (or Ghee)- 1/2 tsp, I use canola oil
cardamom powder- 1/2 tsp
crushed black pepper - 1/2 tsp

Making the dough for the covering: 
Heat the water in a nonstick pan. Add salt, sugar and oil. when the water comes to a boiling point, switch off the heat and add the rice flour. Mix it well till all the flour incorporates with the water. If the mix is very dry then add some boiling water. If the mix is watery then add a little more flour. Different rice flour needs different amount of water, so you've to be ready for either case. Then cover it and let it sit for 30 minutes or so, till it's just warm to touch. Take the dough out and knead it well for 5 minutes. It'll be a sticky dough, but it'll firm-up once it's cool down completely. You can oil your hand before kneading to make it more manageable. After kneading cover it and set aside.



Making the Coconut stuffing:
Heat a little oil in the nonstick pan and add the grated coconut. Cook it for about 5 minutes in medium to high heat, till it turns golden brown. Then add the sugar and crushed black pepper. Cook it for another few minutes. Switch off the heat and finally add the cardamom power. Let it cool down to room temperature.

Molding the Mondas :)
Make small roundels of the coconut stuffing.
Divide the covering dough in small portions. Put a little water or oil in your palm (Using a little water or oiling your hand makes the task a little easier and the dough doesn't stick to the palm as much). Take a small portion of the dough and flatten it with both of your palm. Try shaping it as a disk. Now using your thumb and fingers try to deepen the disk so that it can hold the stuffing. When it's deep enough put the stuffing and gather the edges of the covering. Carefully seal the covering by pressing all the edges together. If the covering breaks then take small amount of dough and patch the breakage. Now carefully shape the Mondas(dumplings) rolling between your palms.



Cooking the Mondas
At this point you have to decide whether to boil it or steam it. If you had to fix the Mondas a lot while molding it, you'll need to steam it. They'll most likely break in the boiling water. This time my dough behaved well, so I'll risk boiling it :)
Boil water in a heavy bottom pan. Add a little salt to the water(optional). When water starts to boil, add the Mondas one after the other. Don't add all the Mondas at once, it'll bring down the water temperature. Don't cover the pan, and let the Mondas cook. The Mondas will be done when they start floating on the water, which should take about 8 to 10 minutes. Carefully remove them from the boiling water, one by one.
If you're steaming the Mondas, it should take about 10 to 12 minutes to cook.

 

Sijha Monda Pitha goes well with (Puri)Dalma or Bandhakobi Tarkari (Cabbege Curry)

Monda Pitha