Popular recipe from Odisha by Hebbars Kitchen. For video go to source link below.
Ingredients
- 2 litre milk
- 2 tbsp lemon juice
- ¼ cup sugar
- 2 tbsp rava / semolina / suji, fine
- 3 tbsp water
- 1 tsp ghee / clarified butter
- 5 badam / almonds, chopped
- 5 cashew / kaju, chopped
- 2 tbsp raisins / kishmish
- ¼ tsp cardamom powder
Instructions
- take the crumbled paneer into a large mixing bowl.
- crumble and mash slightly, making sure the texture is uniform.
- further, add ¼ cup sugar and 2 tbsp rava.
- mix well until the sugar melts completely.
- now add water or as required and prepare a smooth cake batter consistency.
- mix for atleast 5 minutes, to have a uniform consistency.
- further, add 1 tsp ghee, 5 badam, 5 cashew, 2 tbsp raisins and ¼ tsp cardamom powder.
- mix well making sure everything is combined well.
- transfer the chenna poda batter into the mould and tap twice.
- cover and cook on medium flame for 25 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
- finally, chhena poda is ready to serve or refrigerate for a week in an airtight container.