Chhena Poda Recipe

(For Mixture)
½ cup Sugar
1 tsp Green cardamom powder
8-10 Cashewnut, chopped
5-6 Almonds, chopped
6-8 Pistachios, blanched, chopped
2 tsp Semolina
A pinch of baking soda
½ tp Oil
1 tbsp Remaining chenna water
A pinch of salt

(For Baking)
1 cup Salt,
pressure cooker , cake tin

Other Ingredients
Sal leaves, (Optional)

Process
In a large sauce pot, add milk and bring it to boil.
Add lime juice. Keep on stirring and you will see the milk getting curdled.

Onces the milk gets curdled, pour the curdled milk into a bowl lined with a thin cotton napkin or muslin cloth.

Gently squeeze out the remaining whey from it. Keep the remaining whey for further use.
In a parat or bowl, add the prepared chenna crumble and mash slightly, making sure the texture is uniform.

Add sugar, green cardamom powder and mix well until the sugar melts completely.
Add all dry fruits, semolina and mix it well.

In a small bowl mix oil and baking soda together, transfer it into a parat and mix it well.
Add little remaining whey water and prepare a smooth cake batter consistency.

Preheat the oven at 200° C.
Grease a cake mould with oil. Place the sal leaves into the cake mould.

Pour the chenna poda mixture into the mould and tap twice. Cover the mould with a lid.

Bake in the preheated oven for 1 hour or 50 minutes in the pressure cooker.
Bake chena poda till the top crust gets a dark golden color.

Remove from the oven once done.

Then check with a bamboo skewer or toothpick and it should be clean. There should be no sticky batter on the toothpick.

Let the chenna poda cool completely in the pan. Then remove it.
Cut into pieces. Transfer into a serving plate and serve.