All over India, Bengali milk sweets are popular but a little research into Odisha cuisine will let you know the vast number of milk sweets available in Odisha. When I was looking for recipes for this BM, I came across the same recipe with different names in both the cuisines. This chenna gaja is so popular in Odisha, but hasn’t spread in other states. The procedure is not very tough and the sweet is so good.
It reminds me of then mittai available in south. The paneer cubes are deep fried and soaked in syrup and then allowed to dry out. So the sweet is crisp on the outside and juicy inside. I really enjoyed making those sweets that day. Look at these golden beauties. The dough is basically rasgolla dough but deep fried and that gives a really different taste than rasgolla. When I made these gajas, I made four more sweets along with it as all those needed deep frying and soaking in syrup. It took nearly three hours from start to finish and I had paneer, mawa and syrup ready.
Paneer – 100 gm
Sooji – 1 tbs
Cardamom Powder – 1/4 tsp
Oil To Deep Fry
Sugar – 200 gm
Water – 150 ml
Vinegar – 1 tbs
In a bowl mix together paneer. sooji and cardamom powder and knead to form a soft dough.
Pat it into a rectangular block on your counter.
Slice it into small cubes.
Heat oil and deep fry them until golden.
In another pan heat sugar and water and bring it to single thread consistency.
Add vinegar and remove from stove.
Add the fried gajas and allow them to soak for 30 minutes.
Remove the gajas and place on a plate and let them cool down.
Store in airtight jar.
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