Chhenapoda

Ingredients

For the Chhena

• 2.5 L Full-cream cow's milk
• 3–4 tbsp Lemon juice or vinegar

For the Chhenapoda Batter

• 500 g Fresh Chhena
• 60 g Semolina (suji)
• 250 g Sugar or jaggery
• 50 g Ghee
• 100 ml Milk
• ½ tsp Cardamom powder
• 30 g (optional) Chopped cashews and raisins
• 25 g White miso, dissolved in warm milk
• 2 g (approx. ½ tsp) MSG

For the Caramel Base

• 50 g Sugar
• Ghee – for greasing

Method of Preparation

Chef Ajay Chopra

1. Make the Chhena

   Boil 2.5 L milk and gradually add the lemon juice or vinegar. Stir until the milk curdles. Strain through muslin, rinse under cold water to remove the sourness and gently squeeze. Keep the Chhena moist rather than too dry. This should yield approximately 500 g of Chhena.

2. Prepare the Caramel Base

   Grease a round tin. Melt 50 g sugar until golden brown and pour it into the tin. Swirl to coat the base.

3. Prepare the Batter

   In a wide bowl, mash the Chhena with your palm until smooth. Add sugar or jaggery, ghee, semolina and milk and knead well. Mix in cardamom, cashews and raisins. Add the dissolved miso and MSG and blend evenly. The batter should be thick, sticky and spoonable.

4. Bake

   Pour the batter into the caramel-lined tin. Traditionally, Chhenapoda is baked in a covered earthen oven with charcoal above and below. For home preparation, cover the tin with foil and bake at 180°C for 50–60 minutes, until set and browned. For charred edges, uncover during the final 10–15 minutes and bake at 190–200°C.

5. Rest and Serve

   Allow the Chhenapoda to cool for at least 1 hour. Unmould upside down so that the caramel glaze is on top and the smoky edges surround the dessert. Serve at room temperature.