Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/2 cup semolina
- 1/2 teaspoon cardamom powder
- 1/4 cup chopped cashews
- 1/4 cup chopped raisins
- 1/4 cup ghee (clarified butter)
Special equipment needed:
- Cheesecloth
- 8-inch cake pan
- Oven
Step-by-step instructions:
1. Heat the milk in a heavy-bottomed pan and bring it to a boil.
2. Add lemon juice to the milk and stir until the milk curdles.
3. Strain the curdled milk through a cheesecloth to remove the whey.
4. Tie the cheesecloth and hang it for 30 minutes to remove excess water from the chhena.
5. Preheat the oven to 180°C (350°F).
6. In a mixing bowl, add the chhena, sugar, semolina, cardamom powder, chopped cashews, and raisins. Mix well.
7. Grease an 8-inch cake pan with ghee.
8. Pour the chhena mixture into the cake pan and spread it evenly.
9. Bake the chhena poda for 45-50 minutes until the top is golden brown.
10. Remove the chhena poda from the oven and let it cool down to room temperature.
11. Once cooled, remove the chhena poda from the cake pan and cut it into desired shapes.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 180°C (350°F)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 50mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be replaced with vinegar or citric acid.
- Semolina can be replaced with all-purpose flour.
- Cashews and raisins can be replaced with any nuts or dried fruits of your choice.
Variations:
- Chhena poda can be flavored with saffron or rose water.
- Chocolate chips or cocoa powder can be added to the chhena mixture for a chocolatey twist.
Tips and tricks:
- Make sure to remove all the excess water from the chhena to avoid a soggy cake.
- Use a heavy-bottomed pan to avoid burning the milk.
- Add sugar according to your taste preference.
- Add ghee to the cake pan generously to avoid sticking.
Storage instructions:
- Chhena poda can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Chhena poda can be reheated in the oven for 5-10 minutes at 180°C (350°F) before serving.
Presentation ideas:
- Serve the chhena poda with a dollop of whipped cream and a sprinkle of chopped nuts.
Garnishes:
- Garnish the chhena poda with chopped nuts or dried fruits.
Pairings:
- Chhena poda can be paired with a cup of hot tea or coffee.
Suggested side dishes:
- Chhena poda can be served as a dessert on its own.
Troubleshooting advice:
- If the chhena poda is undercooked, bake it for a few more minutes until the top is golden brown.
- If the chhena poda is too dry, add a little bit of milk to the chhena mixture before baking.
Food safety advice:
- Make sure to use fresh and clean ingredients.
- Wash your hands and utensils before preparing the recipe.
Food history:
- Chhena poda is a traditional dessert from the state of Odisha in India.
Flavor profiles:
- Chhena poda has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
- Serve the chhena poda as a dessert after a meal.
Related Categories
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Region: Indian
Taste: Sweet, Creamy, Nutty, Caramelized, Spiced