Desserts > Indian Desserts > Odia Desserts

Almond Chhena Poda Recipe

Ingredients with Measurements:
- 2 cups of freshly made chhena (cottage cheese)
- 1 cup of sugar
- 1/2 cup of almond powder
- 1/4 cup of semolina
- 1/4 cup of all-purpose flour
- 1/4 cup of ghee
- 1 teaspoon of baking powder
- 1 teaspoon of cardamom powder
- A pinch of salt
- Sliced almonds for garnish

Special equipment needed:
- A 9-inch round cake pan
- Parchment paper
- A blender or food processor

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Grease the cake pan with ghee and line the bottom with parchment paper.

3. In a blender or food processor, blend the chhena until it becomes smooth.

4. In a mixing bowl, combine the blended chhena, sugar, almond powder, semolina, all-purpose flour, ghee, baking powder, cardamom powder, and salt. Mix well until everything is combined.

5. Pour the mixture into the prepared cake pan and spread it evenly.

6. Garnish the top with sliced almonds.

7. Bake in the preheated oven for 45-50 minutes or until the top turns golden brown.

8. Remove from the oven and let it cool down for 10-15 minutes.

9. Run a knife around the edges of the cake pan to loosen the cake.

10. Invert the cake onto a plate and remove the parchment paper.

11. Cut into slices and serve.


Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 slices

Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 42g
Protein: 8g

Substitutions for ingredients:
- Almond powder can be substituted with cashew powder or pistachio powder.
- Ghee can be substituted with unsalted butter or coconut oil.

Variations:
- Add saffron strands to the mixture for a unique flavor.
- Add raisins or chopped dates to the mixture for some sweetness and texture.

Tips and tricks:
- Make sure the chhena is fresh and not too dry.
- Use a blender or food processor to blend the chhena for a smooth texture.
- Grease the cake pan well to prevent sticking.
- Let the cake cool down before slicing to prevent it from falling apart.

Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.

Presentation ideas:
Serve the cake on a cake stand or plate and garnish with sliced almonds.

Garnishes:
Sliced almonds

Pairings:
Serve with a cup of hot tea or coffee.

Suggested side dishes:
None

Troubleshooting advice:
- If the cake is too dry, add a little more ghee or milk to the mixture.
- If the cake is too moist, reduce the amount of sugar or semolina in the mixture.

Food safety advice:
Make sure the chhena is fresh and not spoiled. Store the cake in the refrigerator to prevent spoilage.

Food history:
Almond Chhena Poda is a traditional dessert from the state of Odisha in India. It is made with chhena, sugar, and almond powder and is baked in a clay oven.

Flavor profiles:
Sweet, nutty, and aromatic

Serving suggestions:
Serve the cake as a dessert after a meal or as a snack with tea or coffee.

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Region: Indian

Taste: Sweet, Nutty, Creamy, Caramelized