Chhanamukhi

Bengali chhena dumplings, steamed or poached then soaked in a fragrant syrup. Soft and sweet, they are eaten as a dessert or with afternoon tea.

Ingredients

355 kcal per serving

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Bring the milk to the boil, then pour in the lemon juice, stirring until it curdles. Leave to rest for 5 minutes.
Drain the curds through muslin, rinse with cold water, then squeeze well to remove all the water.
Knead the chhena for 5 minutes with the semolina and a pinch of salt until you have a soft, smooth dough.
Divide the dough into 12 to 16 portions and roll them into smooth balls, without cracks.
Prepare the syrup: bring the water and sugar to the boil with the cardamom and saffron, then lower the heat.
Drop the balls into the simmering syrup, cover halfway and cook for 20 minutes over low heat. They will double in size.
Lift them out with a slotted spoon, let them cool, then soak them for 30 minutes in the warm syrup.
Serve chilled, topped with chopped pistachios.