Follow these steps for perfect results
Milk
Sugar
Ghee
Sooji (Semolina/ Rava)
Cashew nuts
broken
Sugar
powdered
Paneer (Homemade Cottage Cheese)
Cardamom Powder (Elaichi)
Raisins
Ghee
Mash paneer well with hands.
Add powdered sugar and cardamom powder and mix well.
Add sooji/rawa, ghee, and milk; mix until incorporated.
Fry cashew pieces and raisins; add to chenna mix.
Grease a baking pan with ghee.
Add sugar to the pan and heat until caramelized.
Transfer chenna mix evenly over the caramelized sugar.
Tap the pan to settle the mix.
Bake at 180°C for 40-45 minutes or until a toothpick comes out clean.
Cool on a wire rack for approximately 2 hours.
Invert the pan onto a serving tray.
Remove the chenna poda carefully.
Cut into slices and serve.
Expert advice for the best results
Ensure the paneer is fresh and well-drained for best results.
Adjust sugar according to your preference.
Allow the Chenna Poda to cool completely before serving for a firmer texture.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve chilled, garnished with chopped nuts.
Serve as a dessert after a traditional Oriya meal.
Pair with a scoop of vanilla ice cream.
The spice complements the sweetness of Chenna Poda.
Discover the story behind this recipe
A traditional sweet dish often prepared during festivals and celebrations.
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