Chhena Poda

Name: Chhena Poda
Total time: 3300 s
Cuisine: American
Ingredients: 250 grams Paneer (Homemade Cottage Cheese); 4 tablespoons Sugar, powdered; 1-1/2 tablespoons Ghee; 4 tablespoons Milk; 2 tablespoons Sooji (Semolina/ Rava); 1/2 teaspoon Cardamom Powder (Elaichi); few Cashew nuts, broken; for caramelising:; 1 tablespoon ghee; 2-3 tablespoons Sugar

Subhamshree Sahu @cook_17413434

Bangalore , India

#favcuisine
Chenna Poda is a cheese dessert from the state of Odisha in the Eastern India which means Roasted Cheese in Odia. It is made of well-kneaded homemade fresh cheese chenna, sugar, cashew nuts and raisins and is baked for several hours until it turns brown. Chenna Poda is the only well known Indian dessert whose flavour is predominantly derived from the caramelization of sugar. It is a soft and pillowy dessert loaded with the goodness of chenna, which is a rich source of protein too.
Cuisine: Oriya Recipes

Subhamshree Sahu @cook_17413434

Saved

Ingredients

55 mins

250 gramsPaneer (Homemade Cottage Cheese)
4 tablespoonsSugar, powdered
1-1/2 tablespoonsGhee
4 tablespoonsMilk
2 tablespoonsSooji (Semolina/ Rava)
1/2 teaspoonCardamom Powder (Elaichi)
fewCashew nuts, broken
for caramelising:
1 tablespoonghee
2-3 tablespoonsSugar

Saved

Steps

55 mins

1

To begin making Chenna Poda, firstly take fresh paneer or homemade chenna and mash it well with your hands. Add powdered sugar and cardamom powder and mix all together properly.
Add sooji/rawa, ghee and milk and mix it properly till everything incorporates well.
In a separate pan fry the broken pieces of cashews and few raisins and add it to the chenna mix as well.
2

In a baking pan or a tin, add 1 tablespoon of ghee and spread all over the base. Add sugar and hold the pan or baking tray firmly on the gas top and heat the pan base till the sugar starts to caramelize. Turn off the gas and transfer the chenna mix over the caramelized sugar evenly.Tap the pan to settle the mix well and bake the chenna in a pre-heated oven at 180 degree C for 40-45 mins or till the toothpick inserted comes out clean.
3

Take out the baked chenna poda and cool it on a wire wrack for 2 hours approximately. Hold the pan upside down on a serving tray and remove the chenna poda carefully. Cut into slices and serve !!
4

Equipments Used: Ceramic Rectangular Baking Pan (Lasagne/ Gratin), Convection Microwave Oven