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# Chenna Poda Recipe
## Step-by-step
firstly, in a large vessel boil 2 litre milk on medium flame.
once the milk comes to a boil, add in 2 tbsp lemon juice.
stir continuously till the milk curdles keeping the flame on low to medium.
feel free to add more lemon juice or curd/vinegar to coagulate milk and water separate completely.
drain the curdles milk over a cloth-lined over a colander. you can use leftover water to make [soup](https://hebbarskitchen.com/recipes/soup-recipes/) or knead the dough as they are very nutritious.
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
## Chhena poda prepartion
1. take the crumbled paneer into a large mixing bowl. you can use store brought paneer weighing 250 grams.
2. crumble and mash slightly, making sure the texture is uniform.
3. further, add ¼ cup sugar and 2 tbsp rava.
4. mix well until the sugar melts completely.
5. now add water or as required and prepare a smooth cake batter consistency.
6. mix for atleast 5 minutes, to have a uniform consistency.
7. further, add 1 tsp ghee, 5 badam, 5 cashew, 2 tbsp raisins and ¼ tsp cardamom powder.
8. mix well making sure everything is combined well.
9. now in a small vessel grease with ghee and place a butter paper.
10. transfer the chenna poda batter into the mould and tap twice.
11. 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.
12. 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.
13. place the batter tin into cooker.
14. now cover and cook on medium flame for 25 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
15. once the chenna poda is cooled completely, scrape from sides and cut.
16. 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/](https://hebbarskitchen.com/chenna-poda-recipe-chhena-poda/)
## Step-by-step
2. crumble and mash slightly, making sure the texture is uniform.
3. further, add ¼ cup sugar and 2 tbsp rava.
4. mix well until the sugar melts completely.
5. now add water or as required and prepare a smooth cake batter consistency.
6. mix for atleast 5 minutes, to have a uniform consistency.
7. further, add 1 tsp ghee, 5 badam, 5 cashew, 2 tbsp raisins and ¼ tsp cardamom powder.
8. mix well making sure everything is combined well.
9. now in a small vessel grease with ghee and place a butter paper.
10. transfer the chenna poda batter into the mould and tap twice.
11. 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.
12. 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.
13. place the batter tin into cooker.
14. now cover and cook on medium flame for 25 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
15. once the chenna poda is cooled completely, scrape from sides and cut.
16. 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.