Ingredients with Measurements:
- 2 cups of chhena (cottage cheese)
- 1 cup of mango pulp
- 1 cup of sugar
- 1/2 cup of semolina
- 1/2 cup of all-purpose flour
- 1/2 cup of ghee (clarified butter)
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of cardamom powder
- A pinch of salt
Special equipment needed:
- A mixing bowl
- A blender or food processor
- A baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the chhena, mango pulp, sugar, semolina, all-purpose flour, ghee, baking powder, cardamom powder, and salt. Mix well until all the ingredients are combined.
3. Blend the mixture in a blender or food processor until it becomes smooth.
4. Grease a baking dish with ghee and pour the mixture into it.
5. Cover the baking dish with aluminum foil and bake for 45-50 minutes.
6. After 45-50 minutes, remove the aluminum foil and bake for another 10-15 minutes until the top turns golden brown.
7. Once done, remove the baking dish from the oven and let it cool down.
8. Once cooled, cut the Mango Chhena Poda into desired shapes and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- Instead of chhena, you can use ricotta cheese.
- Instead of mango pulp, you can use any fruit pulp of your choice.
- Instead of ghee, you can use unsalted butter.
Variations:
- You can add chopped nuts like almonds, cashews, or pistachios to the mixture for added crunch.
- You can also add saffron strands to the mixture for added flavor and color.
Tips and tricks:
- Make sure to blend the mixture well to get a smooth texture.
- Covering the baking dish with aluminum foil helps to retain the moisture and prevent the top from burning.
- You can adjust the amount of sugar according to your taste preference.
Storage instructions:
- Store the Mango Chhena Poda in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- To reheat, microwave the Mango Chhena Poda for 30-40 seconds or until warm.
Presentation ideas:
- Serve the Mango Chhena Poda on a plate garnished with chopped nuts and saffron strands.
Garnishes:
- Chopped nuts like almonds, cashews, or pistachios
- Saffron strands
Pairings:
- Serve the Mango Chhena Poda with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the top of the Mango Chhena Poda is not turning golden brown, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils while preparing the Mango Chhena Poda.
Food history:
- Mango Chhena Poda is a traditional dessert from the state of Odisha in India.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve the Mango Chhena Poda as a dessert after a meal.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Creamy, Nutty, Fruity, Caramelized