Chenna Poda/ Paneer Sweet/Paneer Peda |
I heard about this from a friend and went for it....It is a traditional Oriya sweet. Made up with Home made Paneer. just 4 ingredients and super easy process...its little crispy outside and spongy soft inside...I would say a must try recipe...
Ingredients:
3 cups of Milk - This gives approx. 150gm of Paneer
1/2 Lemon's juice
5 gm Semolina
40gm Sugar
powder of 1 cardamom
To try at first time, take this much quantity, when you are happy with it,increase the quantity of milk in order to increase quantity of Paneer. For 800gm of paneer take 20gm of Semolina(Sooji/Rava)
Procedure:
- In a non stick pan keep mil for boiling on medium flame. Keep stirring so that milk doesn't stick at the bottom of the pan.
- Once the mil come to the proper Boil, switch off the stove.
- Add the lemon juice. Give a stir.
- Milk will start to curdle. Let it settle for couple of minutes and you will see the total separation of curdle milk and water.
- Keep the oven to preheat at 160 deg.C
- Drain the water through a muslin/cotton cloth and collect the curdled milk. Flow cold water on the Paneer/Chenna.
- Remove the Paneer from the cloth totally and put it in a bowl.
- Add semolina,add sugar,add cardamom powder and knead the paneer for 5-7 minutes until it becomes soft.Consistency of the paneer will be very soft. It is not a fluid batter consistency nor like a Chapati Dough. Something in between.
- Oven must have been reached a decent hot temperature now.
- Grease a pan with butter or Ghee and keep the Paneer mixture in it and keep for baking.
- Bake for 30 minutes or until the upper layer turns light golden brown. After 30 minutes switch off the oven but keep the pan inside oven to get baked in that heat.
- Remove after 5 minutes and cover the pan with aluminium foil airtight.
- After almost 30 minutes, see if it has cooled down.
- Remove the paneer from the pan and slice it with knife.
It is not at all a heavy dessert. Treat yourself with a nice soothing paneer Poda :-)
Tag: Paneer,Chenna
Paneer from 3 cups of Milk |
2 comments:
Can we use cooker instead?
Hello
I am not sure as pressure cooking will make it like a rasgulla ( puffed up sponge effect )
Traditionally it is cooked in " Chulha" on the heat for overnight once the cooking is done for the day.
But no harm in trying :)
Thanks for visiting my blog ..
Good luck
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