Chenna Poda /ODIA Special
v Fresh cheese: 1 kg
v Sugar: 400-450 gm
v Semolina (Suji / Rawa): 50-75 gm
v Cashew nuts: 200-250 gm
v Raisins (Kishmish): 50-75 gm
v Green cardamom (Elaichi): 12-15 pcs, powdered
v Deshi ghee: 150-200 gm
Method for chenna poda :-
·
To make fresh cheese
you need 4-5 litre milk and 2-3 tbsp curd.
·
Boil milk and add the
curd. Let it boil till cheese and water starts separating. Simmer till water
quantity reduces to more than half.
·
Drain excess water by
putting a lid over the container.
·
Fry cashew nuts and
Kishmish lightly in ghee till light brown. Keep aside.
·
Take a big bowl. Mix
cheese, sugar, semolina.
·
Add roasted cashew
nuts, raisins and cardamom powder.
·
Knead to make soft
dough. If you can make little balls out of it then it is ready to be baked.
·
Warn a baking tray.
·
Line the base and
sides of the tray with ghee.
·
Put banana leafs (or
Shal tree leafs – Shorea robusta) cut neatly to fit
the inside of the tray.
·
Again, brush the leaf
cover with ghee.
·
Sprinkle some sugar in
the ghee-brushed leaf-coated tray all around to caramelise the Chhena Poda.
·
Pour the dough in the
tray. Spread evenly and put to bake.
Traditional method of baking
·
Once the baking tray
is ready with the mixture, cover it with 4/5 layers of plantain leaf or an
aluminium foil.
·
Put burning charcoal
over that. Else, you can put a lid on the tray and then put burning charcoal.
·
Put the tray on
earthen oven with low intensity flame. Let it be there for 1½ – 2 hours. You
can check the status of baking by piercing a small knife or a clean toothpick.
If it is done, the toothpick/knife would come out clean.
Modern method of baking
1. Once the baking tray is ready with the
mixture, put it in the microwave oven. Set the cooking time to 30-45 minutes.
2. After the baking time is over, open the over
door. Leave the tray in the oven to cool down.
3. Your delicious Chhena Poda is ready to be
served.
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