Chenna Poda

For this month's Indian Cooking Challenge, Srivalli selected a sweet from the state of Orissa. Chenna poda is prepared from freshly prepared Paneer/Chenna. The name literally translates to burnt cheese. Th sweet is baked in oven until it gets nice brown colour. To get the brown on top, caramelized sugar is used. When I finished preparing the sweet, I was arranging the table to take the snaps. By the time, hubby entered the room and before I could react, tried out a piece. He liked it so much that he took another piece out and all this happened before I could take the snaps. So there will be two pieces missing. It was so delicious and we couldn't stop eating it. I served it for the Tamil New year to our guests. If you are an ardent fan of milk sweets, then it is the sweet for you. The preparation is quite easy and the taste is great.



Recipe Source: Shibani of Any One Can Cook
Ingredients:
Crumbled Paneer-500gm
Semolina/ Rava/ Sooji-1/4cup
Castor Sugar-1cup
Cardamom Powder-1/2tsp
Broken Cashew-1/4cup
Raisins-1/4cup (I omitted it)


Procedure:
1. Prepare fresh paneer ( click on the link for the procedure) and crumble it.
2. Take it in a bowl and knead it until soft.
3. Add all the other ingredients and mix well.
4. Grease a square tin with ghee and sprinkle one table spoon of sugar.
5. Place the tin directly on the stove and wait until the sugar melts and turns brown.
6. Remove from fire and rotate the tin to spread it evenly.
7. Pour the prepared batter into the tin.
8. Preheat  oven to 220C.
9. Bake the cake for 25-30minutes or until the sides are brown. The top will remain white. 
10. Insert a tooth pick and see if it comes out clean.
11. Remove from oven and allow it to cool for 2-3hours.
12. Flip the cake on to a serving plate and slice it.
13. Serve and enjoy. 





Knead the paneer until soft.


Add the other ingredients


Sprinkle sugar on a greased tin.


Keep it on stove until caramelizes.


Pour the batter into the tin.


Bake until brown and the toothpick comes out clean.


Slice and serve

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