Ingredients with Measurements:
- 1 liter of milk
- 1/4 cup of lemon juice
- 1/2 cup of sugar
- 1/4 cup of semolina
- 1/4 cup of chopped nuts (almonds, cashews, pistachios)
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of baking powder
- 1 tablespoon of ghee (clarified butter)
Special equipment needed:
- Cheesecloth
- Mixing bowl
- Blender or food processor
- 8-inch cake pan
- Aluminum foil
Step-by-step instructions:
1. Heat the milk in a heavy-bottomed pan over medium heat until it comes to a boil.
2. Turn off the heat and add the lemon juice. Stir gently until the milk curdles and the whey separates.
3. Line a colander with cheesecloth and strain the curdled milk. Rinse the curds under cold water to remove the lemon flavor.
4. Squeeze out the excess water from the curds and transfer them to a mixing bowl.
5. Add the sugar, semolina, chopped nuts, cardamom powder, baking powder, and ghee to the bowl. Mix well.
6. Blend the mixture in a blender or food processor until it becomes smooth and creamy.
7. Preheat the oven to 350°F (180°C).
8. Grease an 8-inch cake pan with ghee and pour the mixture into it.
9. Cover the pan with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for another 15 minutes until the top is golden brown.
11. Turn off the oven and let the Chhana Poda cool down to room temperature.
12. Cut the Chhana Poda into slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
8 slices
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 32g
Protein: 8g
Substitutions for ingredients:
- Lemon juice can be replaced with vinegar or citric acid.
- Semolina can be replaced with all-purpose flour or rice flour.
- Chopped nuts can be replaced with raisins or dried cranberries.
- Ghee can be replaced with butter or vegetable oil.
Variations:
- Add saffron strands to the mixture for a more aromatic flavor.
- Replace the nuts with grated coconut for a different texture.
- Add cocoa powder to the mixture for a chocolatey twist.
Tips and tricks:
- Make sure to squeeze out the excess water from the curds to prevent the Chhana Poda from becoming too moist.
- Blend the mixture until it becomes smooth and creamy to ensure a uniform texture.
- Cover the pan with aluminum foil to prevent the top from burning.
Storage instructions:
Store the Chhana Poda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the Chhana Poda for 30 seconds or until warm.
Presentation ideas:
Serve the Chhana Poda on a plate with a dusting of powdered sugar and a sprinkle of chopped nuts.
Garnishes:
Garnish the Chhana Poda with sliced almonds or pistachios.
Pairings:
Serve the Chhana Poda with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Chhana Poda with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the Chhana Poda is too dry, add a tablespoon of milk to the mixture before baking.
- If the Chhana Poda is too moist, reduce the amount of sugar or semolina in the mixture.
Food safety advice:
Make sure to use clean utensils and equipment when making the Chhana Poda to prevent contamination.
Food history:
Chhana Poda is a traditional dessert from the Indian state of Odisha. It is made from chhana, a type of cheese made from curdled milk.
Flavor profiles:
Chhana Poda has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the Chhana Poda as a dessert or as a snack.
Related Categories
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Region: Indian
Taste: Sweet, Rich, Creamy, Caramelized, Spicy