Chhena Poda

From Shiva H., Mumbai, India

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Ingredients:

• 2-liter milk
• 2 tbsp lemon juice
• ¼ cup sugar
• 2 tbsp Rava/Semolina/Suji, fine
• 3 tbsp water
• Pinch of baking soda
• 1 tsp ghee/clarified butter
• ¼ tsp cardamom powder

Instructions:

Boil 2 liters of milk. Once it's slightly boiling, add 2 tbsp lemon juice in 50 ml of water. Slowly add lemon water into the milk and make chhena/paneer from it.

Strain the chhena/paneer and keep the water aside.

Take a pan and add 2 tsp of sugar. Caramelize it.

Take chenna in a bowl and add caramel sugar.

Add ¼ cup sugar, 2 tbsp rava, and a pinch of baking soda.

Mix well until the sugar melts completely.

Add water as required. Prepare a smooth cake batter consistency.

Mix for at least 5 minutes for a uniform consistency.

Add 1 tsp ghee and ¼ tsp cardamom powder.

Mix well, ensuring everything is combined well.

Apply some ghee to a baking module. Add some banana leaf or dry leaf into it. Transfer chhena poda batter into module and tap twice.

Cover and cook on medium flame for 25 minutes. Alternatively, preheat and bake at 180 degrees celsius for 20 minutes.

Finally, Chhena Poda is ready to serve or refrigerate for a week in an airtight container.

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