Channar Puli

Introduction to Channar Puli

Channar Puli is a delectable Bengali sweet treat known for its unique taste and texture. This traditional dessert originates from the rich culinary heritage of Bengal, where sweets play a pivotal role in the cuisine. Channar Puli is particularly popular during festive seasons and is a symbol of celebration and joy in Bengali households.

The heart of Channar Puli lies in its main ingredient, chhena, which is fresh, unaged cheese curd popular in South Asian cooking. This dish is often flavored with cardamom and sweetened with sugar, making it a delightful treat for those with a sweet tooth. The chhena provides a tender texture that perfectly complements the sweetness, creating an unforgettable experience for the palate.

Ingredients

• Milk - 1 liter
• Lemon juice - 2 tablespoons
• Sugar - 1 cup
• Water - 1 cup
• Cardamom powder - 1 teaspoon
• Flour - 2 tablespoons
• Ghee for greasing
• Pistachios for garnish (optional)

Preparation of Channar Puli

Making the Chhena

1. Start by boiling milk in a large pan. Once it reaches a rolling boil, remove it from heat.
2. Gradually add lemon juice to the milk, stirring gently until it curdles completely.
3. Strain the curdled milk through a clean muslin cloth to separate the chhena from the whey. Rinse the chhena with cold water to remove any traces of lemon.
4. Hang the muslin cloth for about 30 minutes to drain excess water. The chhena should be moist but not watery.

Preparing the Dough

1. Transfer the chhena to a bowl and knead it well to make it smooth.
2. Add flour and knead together until the mixture forms a soft dough.

Cooking the Channar Puli

Preparing the Sugar Syrup

1. In a separate pot, combine sugar and water.
2. Heat the mixture until the sugar completely dissolves and forms a syrup.
3. Add cardamom powder to the syrup for flavor.

Shaping and Cooking the Puli

1. Grease your hands with ghee and shape the chhena dough into small, cylindrical rolls.
2. Heat ghee in a pan and fry the rolls until they are golden brown.
3. Immediately immerse the fried chhena rolls into the warm sugar syrup and let them soak.
4. Allow the rolls to soak in the syrup for at least 30 minutes to achieve a rich flavor.

Serving Channar Puli

Once the chhena rolls have absorbed the sugar syrup, they are ready to be served.

Arrange them on a serving plate and garnish with chopped pistachios for a touch of color and added taste.

Enjoying Channar Puli

Channar Puli is best enjoyed warm or at room temperature. It's a perfect dessert to accompany a cup of tea or coffee. This sweet can also be served as a finale to a traditional Bengali meal, where it is sure to leave a lingering impression of sweetness and satisfaction.

Ensure that you use the cooking timer effectively to maintain the texture and flavor, making each bite a delight.