Step-by-step
1
firstly, in a large vessel boil 2 litre milk on medium flame.
2
once the milk comes to a boil, add in 2 tbsp lemon juice.
3
stir continuously till the milk curdles keeping the flame on low to medium.
4
feel free to add more lemon juice or curd/vinegar to coagulate milk and water separate completely.
5
drain the curdles milk over a cloth-lined over a colander. you can use leftover water to make soup or knead the dough as they are very nutritious.
6
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
7
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
Chhena poda prepartion
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take the crumbled paneer into a large mixing bowl. you can use store brought paneer weighing 250 grams.
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crumble and mash slightly, making sure the texture is uniform.
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further, add ¼ cup sugar and 2 tbsp rava.
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mix well until the sugar melts completely.
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now add water or as required and prepare a smooth cake batter consistency.
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mix for atleast 5 minutes, to have a uniform consistency.
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further, add 1 tsp ghee, 5 badam, 5 cashew, 2 tbsp raisins and ¼ tsp cardamom powder.
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mix well making sure everything is combined well.
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now in a small vessel grease with ghee and place a butter paper.
- transfer the chenna poda batter into the mould and tap twice.
- to prepare chenna poda in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a stand above it.
- close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
- place the batter tin into cooker.
- now cover and cook on medium flame for 25 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
- once the chenna poda is cooled completely, scrape from sides and cut.
- finally, chhena poda is ready to serve or refrigerate for a week in an airtight container.
Video
Notes
- firstly, bake on medium flame, else the batter will not be cooked from inside.
- also, get a dark golden colour on sides of the chhena poda for more flavours.
- furthermore, sugar can be replaced with jaggery for healthy alternative.
- additionally, if using store brought paneer, make sure to crumble well.
- finally, chhena poda recipe tastes great when burnt and prepared spongy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chenna-poda-recipe-chhena-poda/