( Read 13007 Times)

16 Sep, 17 07:52
Share |
Print This Page

Chenna squeezed (freshly curdled) – 1 kg
Suji / Semolina – 50 Gm
Castor Sugar – 200 Gm
Cardamom powder – 1 teaspoon
Raisins – 100 Gm

 Once you make the Paneer / Chenna, you need not press it as you normally do. Let it stand on the sieve for 10 mins.
 Roast the raisins and cashew nuts in ghee and keep it aside.
 Then take the Chenna in a big bowl and mash it thoroughly.
 Next add semolina and sugar. Mix the chenna, semolina and sugar well. It will turn very soft and crumbly. Now add the cardamom powder, roasted nuts and raisins. Mix again.
 For getting the caramelized effect on the top, apply a tablespoon of ghee to the baking tin. Sprinkle a tablespoon of sugar on the tin. Hold the tin slightly above gas stove for few mins to melt the sugar. Spread the melted sugar evenly.
 Then transfer the chenna mix over the caramelized sugar.
 Preheat the oven at 185 deg c. Then bake the chenna for 30 mins insert a toothpick to check. It is cooked well if the tooth comes out clean.
 Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.

Chef Satish Comments
Chenna poda can be made in different flavored with lot of variation
यह खबर निम्न श्रेणियों पर भी है: Receipes
Your Comments ! Share Your Openion
Editor : Mr. Virendra Shrivastava
For any queries please mail us at : For any content related issue or query email us at, CopyRight © All Right Reserved. Royal Harbinger