Chenna Poda - Oriya Special for ICC
Getting back into the Indian Cooking Challenge with this favourite dessert of Lord Jagannnath of Puri, Orissa. For some reason or the other I have been missing out on all these lovely challenges. This time I made the dish finally and am hoping I can still link it in.
It was truly a delight. I have adapted from Shibani page though I also referred to Nikki's. Thank you Valli for a lovely choice.
Fresh home made Paneer - 250 grams
Rava - 3 Tbsp
Sugar - 5 Tbsp
Raisins - 3 Tbsp
Cardamom Powder - 1 pinch
Ghee - 1 tsp
Sugar for caramel - 4 tsp
Preheat oven to 180*
Crumble the moist paneer in a basin and add the sugar, cardamom powder and rava.
Mash with your fist until the sugar dissolves in and the mixture is smooth.
Heat ghee in a small pan and roast the raisins. Mix into paneer mixture.
Grease the base of the mould with a touch ghee. Sprinkle sugar and place the mould over a slow flame until it caramelises. Cool for a minute.
Spread the paneer mixture on top.
Bake in pre-heated oven for about 15 minutes, until done (A toothpick inserted should come out clean). Cool and invert on to a plate and serve.