Name: Chhanar polao recipe by Soma Mukherjee at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Chhena 1 cup (made of 750ml milk and 2 table spoon lemon juice); Rice flour 1/4 cup ( govindo bhog rice flour); 1/2 cup Milk; Oil or Ghee for Deep frying; Sugar 1cup; Water 1 cup for thick sugar syrup; Cardamom powder 1 teaspoon; For nikhutis: 1 table spoon milk powder,; 1 table spoon maida; 1/2 teaspoon baking soda; 1 teaspoon ghee; 1 table spoon milk; 1/2 cup sugar; 3/4 cup water

Ingredients Serving: 4

Chhena 1 cup (made of 750ml milk and 2 table spoon lemon juice)
Rice flour 1/4 cup ( govindo bhog rice flour)
1/2 cup Milk
Oil or Ghee for Deep frying
Sugar 1cup
Water 1 cup for thick sugar syrup
Cardamom powder 1 teaspoon
For nikhutis: 1 table spoon milk powder,
1 table spoon maida
1/2 teaspoon baking soda
1 teaspoon ghee
1 table spoon milk
1/2 cup sugar
3/4 cup water

Instructions

BOIL MILK
ADD LEMON JUICE
STIR
PASS THROUGH A CLEAN COTTON CLOTH
SQUEEZE THE EXCESS WATER
DEEP IN COLD WATER
NOW TAKE THE CHHENA OR PANEER
ADD RICE FLOUR
MIX AND KNEAD
ADD MILK
KNEAD PROPERLY MAKE A DOUGH AND KEEP ASIDE
TAKE SUGAR AND WATER AND HEAT IT TO BOIL
ADD CARDAMOM POWDER
MAKE A THICK STICKY SUGAR SYRUP
NOW HEAT GHEE ( OR OIL)
TAKE A SMALL PORTION OF THE PANEER DOUGH AND PASS THROUGH A SIEVE OR VEGETABLE GREATER
DEEP FRY ON MEDIUM LOW FLAME DRAIN EXCESS OIL
ADD TO THE SUGAR SYRUP
NOW FOR NIKHUTI ( SMALL JAMUNS) MIX MILK POWDER, MAIDA, BAKING SODA, GHEE AND SLIGHTLY MILK
MAKE A DOUGH
MAKE SMALL BALLS OF THE DOUGH
DEEP FRY IN THE SAME OIL OR GHEE
AND DEEP IN SUGAR SYRUP COOK FOR 2-3 MINUTES

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