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Chhena jalebi

2025-10-27T19:23:26Z

108.20.150.174:

{{Short description|Indian dessert}}
{{Use dmy dates|date=August 2019}}
{{refimprove|date=February 2013}}
{{Infobox prepared food
| name = Chhena jalebi
| image = Food-chhanar-jilipi.jpg
| caption = Chhena jilapi
| alternate_name = Chhena jhilapi
| country = [[India]]
| region = [[Odisha]]
| national_cuisine = [[Indian cuisine|India]]
| creator =
| course = [[Dessert]]
| served =
| main_ingredient = [[Cottage cheese]] or [[chhena]], [[sugar]]
| variations =
| calories =
| other =
|similar_dish=[[Jalebi]], [[imarti]], [[ shahi jilapi]]|image_size=250px}}
'''Chhena jalebi''' or '''chhena jilapi'''(ଛେନା ଜିଲାପି)is a sweet dish originally from the eastern state of [[Odisha]] in the [[Indian subcontinent]]. It is a dessert made from [[chhena]]. It is popular in Odisha, [[West Bengal]], [[Bangladesh]] and other eastern regions of the Indian subcontinent.

==Preparation==
Chhena jilapi are made in a manner very similar to regular [[jalebi]]s which are popular throughout India. However, the basic ingredient is fresh curd cheese called [[chhenna]].<ref>{{cite web |url= https://timesofindia.indiatimes.com/travel/ |archive-url= https://web.archive.org/web/20130201000615/http://articles.timesofindia.indiatimes.com/2012-07-02/travel/32507631_1_odisha-sweet-dish-sugar |url-status= live |archive-date= 1 February 2013 |title=Discover Odisha's 'sweet' magic |first=Deepika |last=Sahu|year=2012 |quote=chenna jilapi (A jalebi made with cheese) |work= [[The Times of India]] |access-date=3 July 2012}}</ref>
Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jilapis are served either hot or chilled.

==See also==
{{portal|Food}}
*[[Khira sagara]]
*[[Oriya cuisine]]
*[[Bangladeshi cuisine]]

==References==
{{Reflist}}

==External links==
*[https://web.archive.org/web/20090215230331/http://orissadiary.com/orissa_cusine/Chhena%20Jilabi.htm Orissadiary: Chhena Jilabi]
*[http://www.surfindia.com/recipes/chhena-jilabi.html Chhena Jalebi]

{{Cheese dishes}}
{{Bangladeshi dishes}}
{{Indian Dishes}}

[[Category:Indian cheese dishes]]
[[Category:Indian desserts]]
[[Category:Cuisine of Odisha]]
[[Category:Cheese desserts]]

{{India-cuisine-stub}}

Khira sagara

2025-10-27T19:20:45Z

108.20.150.174:

{{short description|Odia sweet dish made from Indian cheese}}
{{Infobox prepared food
| name = Khīrå sāgårå
| image = Khira sagara.jpg
| caption = Khirå sāgårå
| alternate_name = Kheersagar
| country = India
| region = [[Odisha]]
| national_cuisine = [[Indian cuisine|Indian]]
| creator =
| course = [[Dessert]]
| served = Room temperature or chilled
| main_ingredient = [[Milk]], [[sugar]], [[chhena]], [[saffron]], [[cardamom]]
| variations =
| calories =
| other =
}}
'''Khīrå sāgårå''' ({{langx|or|କ୍ଷୀର ସାଗର}}) is an [[Cuisine of Odisha|Odia]] sweet dish that literally translates to ''[[Samudra Manthan|ocean of milk]]'' in Odia language.<ref name="Rath1987">{{cite book|author=Asoka Kumar Rath|title=Studies on some aspects of the history and culture of Orissa|url=https://books.google.com/books?id=BS9uAAAAMAAJ|year=1987|publisher=Punthi Pustak}}</ref> The sweet has depiction in [[Hindu]] scriptures about [[Lakshmi]] serving [[Vishnu]] and Madhusudana with it.<ref name="Rath1987"/><ref>{{cite book|title=The Orissa Historical Research Journal|url=https://books.google.com/books?id=iw5DAAAAYAAJ|year=1990|publisher=Superintendent of Museum}}</ref>

Khīrå sāgårå consists of marble-sized balls of [[chhena]] cheese soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish. Khirå sagårå is typically served either at room temperature or slightly chilled.

However, the milk base in khirå sāgårå is thicker, acquiring the consistency of [[rabri]].

==See also==
{{div col|colwidth=30em}}
*[[Chhena gaja]]
*[[Chhena jalebi]]
*[[Chhena kheeri]]
*[[Chhena poda]]
*[[Kheer]]
*[[Rasabali]]
*[[Rasagolla]]
{{div col end}}

== References ==
{{reflist}}

{{Cheese dishes}}
{{Indian Dishes}}

[[Category:Indian desserts]]
[[Category:Cuisine of Odisha]]
[[Category:Indian dairy products]]
[[Category:Cheese desserts]]

Basundi

2025-10-27T19:19:02Z

108.20.150.174:

{{Short description|Indian sweet}}
{{refimprove|date=April 2012}}
{{Use dmy dates|date=January 2020}}
{{Use Indian English|date=January 2020}}
{{Infobox prepared food
| name = Basundi
| image = Basundi in Maharashtrian style.jpg
| alt =
| caption = Basundi in Maharashtra
| alternate_name =
| country = [[Maharashtra]], [[India]] [[Gujarat]] , [[India]]
| region = [[Maharashtra]], [[Tamil Nadu]], [[Andhra Pradesh]], [[Gujarat]], [[Karnataka]], [[Telangana]]
| creator =
| course = [[Dessert]]
| served =
| main_ingredient = [[Milk]], [[sugar]], [[cardamom]], [[saffron]]
| variations =
| calories =
| other =
}}
'''Basundi''' ({{langx|gu|બાસુંદી}}, {{langx|kn|ಬಾಸುಂದಿ}}, {{langx|mr|बासुंदी}}, {{langx|ta|பாசந்தி}}, {{langx|te|బాసుంది}}) is an [[Indian cuisine|Indian]] [[Indian sweet|sweet]] mostly in [[Maharashtra]], [[Gujarat]], [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]] and [[Karnataka]]. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''[[rabri]]''.

It is often made on Hindu festivals such as [[Naraka Chaturdashi|Kali Chaudas]] and [[Bhai Dooj|Bhaubeej]] (Bhai Dooj).

Different styles of basundi are also prepared, such as ''sitaphal'' ([[custard apple]]) ''basundi'' and ''angoor basundi'' (basundi with smaller kinds of ''[[rasgulla]]s'').

==Preparation==
[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, [[Buchanania lanzan|charoli]], and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents ''[[malai]]'' from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web|last=Dalal|first=Tarla|title=Basundi ( Gujarati Recipe)|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r|publisher=Tarladalal.com|access-date=16 May 2012|archive-date=7 June 2012|archive-url=https://web.archive.org/web/20120607014419/http://tarladalal.com/Basundi-(-Gujarati-Recipe)-633r|url-status=dead}}</ref><ref>{{cite web|last=Dalal|first=Tarla|title=Basundi ( Gujarati Recipe)|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r|publisher=Tarladalal.com|accessdate=16 May 2012|archive-date=7 June 2012|archive-url=https://web.archive.org/web/20120607014419/http://tarladalal.com/Basundi-(-Gujarati-Recipe)-633r|url-status=dead}}</ref><ref>{{cite web|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html|title=Basundi recipe-Indian dessert recipes|website=www.chitrasfoodbook.com|date=14 February 2014|access-date=20 April 2020}}</ref> The addition of condensed milk gives a nice flavour and richness to basundi.<ref>{{cite web | url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html | title=Basundi Recipe - How to make basundi | date=1 January 2015 | archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html | archive-date=4 January 2015}}</ref>

==How to serve==
Basundi can be served hot, warm or chilled. It is often served with [[Puri (food)|puris]] (fried Indian flatbread).

==Ingredients==
[[File:A matka full of frozen Saffron Basundi.jpg|thumb|A matka full of frozen Saffron Basundi]]
This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.<ref>{{Cite web|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html|title=BASUNDI RECIPE-INDIAN DESSERT RECIPES}}</ref> The addition of condensed milk gives a nice flavour and wealth to basundi.<ref>{{cite web |url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html |title=Basundi Recipe - How to make basundi | Sharmis Passions |accessdate=2015-04-21 |url-status=dead |archiveurl=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html |archivedate=2015-01-04 }}</ref>

==Nutritional value==
* Milk - Milk provides daily allowance of [[Calcium]]. The calcium in milk protects teeth and bones. [[Protein]] is another key nutrient which milk is rich in - 8.6g.
* Almonds - Almonds are rich in B complex vitamins such as [[Vitamin B1]], [[Vitamin B3]], [[Thiamine]], [[Niacin (substance)|Niacine]] and [[Folate]] which plays an important role in brain development.<ref> {{cite web|url=https://m.tarladalal.com/calories-for-basundi--gujarati-recipe-recipe---how-to-make-basundi-633|title=Nutritional value in Basundi}}</ref>

==Regional variants==
===Narsobawadi===
'''Narsobawadi Basundi''' is a variant from [[Narsobawadi]], [[Maharashtra]]. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced.<ref>{{Cite web|url=https://www.maayboli.com/node/19676|title=||website=www.maayboli.com}}</ref><ref>{{Cite web|url=http://www.misalpav.com/node/27489|title=नरसोबाची वाडी | मिसळपाव|website=www.misalpav.com}}</ref><ref>[http://archive.prahaar.in/collag/69187.txt Narsobawadi Basundi] {{webarchive|url=https://web.archive.org/web/20170510155818/http://archive.prahaar.in/collag/69187.txt |date=2017-05-10 }}</ref><ref>{{Cite web|url=http://www.mahalaxmikolhapur.com/index.php?option=com_content&view=article&id=58&Itemid=83|title=Shree Karveer Niwasini Ambabai Mahalaxmi|website=www.mahalaxmikolhapur.com}}</ref>

==See also==
*[[Rabri]], a thicker variant

==References==
{{reflist}}

[[Category:Indian desserts]]
[[Category:Gujarati cuisine]]
[[Category:Indian dairy products]]
[[Category:Maharashtrian cuisine]]
[[Category:Karnataka cuisine]]
[[Category:Milk desserts]]