Ingredients with Measurements:
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee
- 1 tablespoon chopped pistachios
Special equipment needed:
- Pressure cooker
- Mixing bowl
- Cheesecloth
- Baking dish
Step-by-step instructions:
1. Heat the milk in a pressure cooker until it comes to a boil.
2. Add lemon juice to the milk and stir well. The milk will curdle and form chhena.
3. Strain the chhena through a cheesecloth and rinse it under cold water to remove any lemon flavor.
4. Squeeze out the excess water from the chhena and transfer it to a mixing bowl.
5. Add sugar, saffron strands, cardamom powder, and ghee to the chhena and mix well.
6. Grease a baking dish with ghee and transfer the chhena mixture to it.
7. Preheat the oven to 180°C and bake the chhena poda for 30-40 minutes or until it turns golden brown.
8. Once done, remove the dish from the oven and let it cool down to room temperature.
9. Garnish with chopped pistachios and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 180°C
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 30mg
- Sodium: 50mg
- Total carbohydrates: 35g
- Dietary fiber: 1g
- Sugars: 30g
- Protein: 8g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Ghee can be substituted with butter or oil.
- Pistachios can be substituted with almonds or cashews.
Variations:
- Instead of saffron, you can use rose water or kewra water for a different flavor.
- You can add raisins or chopped dates to the chhena mixture for added sweetness.
Tips and tricks:
- Make sure to rinse the chhena well to remove any lemon flavor.
- Use a baking dish that is deep enough to hold the chhena mixture.
- You can cover the baking dish with aluminum foil to prevent the chhena poda from drying out.
Storage instructions:
- Store the saffron chhena poda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the saffron chhena poda in the oven at 180°C for 5-10 minutes or until warm.
Presentation ideas:
- Serve the saffron chhena poda on a decorative plate.
- Garnish with chopped pistachios or almonds.
Garnishes:
- Chopped pistachios or almonds.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or raita.
Troubleshooting advice:
- If the chhena poda is too dry, add a little bit of milk to it before baking.
- If the chhena poda is too moist, bake it for a few more minutes until it turns golden brown.
Food safety advice:
- Make sure to use fresh ingredients and store the saffron chhena poda in the refrigerator.
Food history:
- Chhena poda is a traditional dessert from the state of Odisha in India.
Flavor profiles:
- Sweet, creamy, and aromatic.
Serving suggestions:
- Serve the saffron chhena poda as a dessert after a meal.
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Region: Indian