The Chhena Poda is a recipe typical of Orissa which is usually prepared during festivals, and great to taste and has the same shape of the cake, rather than opens it to be sweet is salty and has a much more spongy consistency. The preparation of Chhena Poda is handed down from generation to generation and each family has its own little secret in the kitchen that makes the recipe unique and is therefore difficult to determine and report a unique recipe and universal Chhena Poda.
The Chhena Poda, a very flavorful and moist cake is a viable alternative to bread and original classic which your guests cannot say no, kids included. Who can resist a slice of Chhena Poda accompanied with tea or coffee. You do not always have the time to prepare elaborate meals and special, often after a day of work is still nice to have friends for a drink and while the cake is baked in the oven you can prepare sandwiches, creams of cottage cheese. It is important to use a good fresh soft cheese.
Prep Time: 50 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 40 mins ♥ Yield: 4 servings
10 cups milk
1 tsp vinegar
1 cup water
1 tsp baking powder
1 tsp cardamom powder
1 cup sugar
1 cup semolina
1 tbsp cashew nuts and raisins
Bring the milk to boil and let it boil for 2 minutes. Dilute the vinegar with a cup of water. Pour the diluted vinegar over the boiling milk slowly and when the milk curdles and the water separates, turn off the heat and pour the ice cubes. Filter through cheesecloth and let the cheese hang for 15 minutes.
Take the cottage cheese on a big bowl and finely crumble it. Add half of the sugar, cardamom, baking powder and semolina and finely mix it. Add cashew nut and raisins and mix it till the mixture is absolutely smooth.
Caramelize a little sugar and pour in the baking dish. Transfer the entire cheese mixture in the bowl and bake it on 200 degrees celsius for an hour.
Now turn it over in a plate and let it cool completely before slicing and your chhena poda is ready to serve.