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Chhena Poda (Paneer Cake) – For my 2nd blog anniversary

by 59 Comments

Today is my blog’s 2nd year anniversary and I am so happy about it. I want to thank all the blogger/non-blogger friends and followers, without whom, I would have not continued this blog. Also a special thanks to my Mom, who takes care of my 2 little kids, when i sit in blog. (Though she shouts at me sometimes, when I say plz…. she leaves me and take care of my kids…. Mom is always Mom).

For this blog anniversary, I thought of doing something special…(what-else nothing but a sweet… but not a regular one… ) Saw many our blogger friends doing Chenna Poda last month for the ICC challenge. It was a very new recipe for me and finally decided to make this and it came out good.

Ingredients

  • Milk – 2 litres ( I used full cream milk)
  • Lemon juice/Vinegar – 2 tsp
  • Semolina/Rawai/sooji – 1/4 cup
  • Raisins – 3 tsp
  • Cashews and Pistachios – 2 tsp
  • Milk – 1/2 cup
  • Ghee – 4 tsp
  • Sugar – 1 cup + 1/4 cup
  • Water – 2 tsp

Method

  • Boil the milk and when it is boiling, add the lemon juice/vinegar.
  • The milk gets curdled and strain the curdled milk in a muslin cloth and add plenty of water to remove the sourness of the lemon.
  • Allow the water to drain from the chhena/paneer for 1 hr. or keep a heavy bottomed pan on this cloth for 30 min or till most of the water drains from the chhena (paneer) (its nothing but preparing paneer – crumbled paneer).
  • To the chhena, add the rawa/semolina/sooji, sugar and 2 tsp of ghee and mix well.
  • Meanwhile, in a small pan, add 1 tsp of ghee and fry the cashews, pistachios and raisins till golden brown colour and pour to the chenna mixture.
  • Add the milk and mix well, to form a dough.

  • In order to prepare the caramel, 2 ways can be choosen (this is a bit tricky part)

                  1. In a pan, add 1/4 sugar and water and bring to single thread consistency and pour immediately to the greased (with 1 tsp ghee) baking pan and spread it.

                  2. Add the 1 tsp ghee, water and sugar to the baking pan itself and show on the stove stop/keep in oven, till the sugar melts and spread it.

(I chose the 2nd method and since it has to be done quickly, cannot able to take the picture)

  • After making the caramelized sugar, transfer the chenna mixture to this baking pan and bake it for 50 to 60 min. 
  • By inserting a toothpick, check if it comes out clean without any dough sticking on it. 
  • Allow the cake to cool, invert it, cut into slices and serve the delicious dessert. 
  • Can be refrigerated and used within a week. (Thought of doing so, but got over within a hour)

Reader Interactions

Comments

  1. Namita Tiwari says

    Hi Akila, I have been trying out chena poda recipes from different blogs. Every recipe is a little different from the other. I came across your lovely blog searching for chenna poda. Loved this recipe. At what temperature did you bake chenna poda?
    Will try out this recipe soon. Love!

    Reply

  7. Ambreen says

    Congratulation Akila on your blog's 2nd anniversary and wishing you many more. This cake looks fabulous & tempting. Thanks for following. Now following you 🙂

    Reply

  33. Navaneetham Krishnan says

    Congrats on your 2nd anniversary and will look forward to more wonderful recipes from your blog.

    Anything made with semolina is my fav and similarly, this cake will be another one of it.

    Reply

  46. Ushnish Ghosh says

    Dear Akila
    How are you? I feel good seeing your note at my blog and came rushing to your page. Congratulation on blog anniversary and many happy returns of the day for all of us. Really you have given great recipes to us.
    Chhena Poda is a great choice to celebrate the occasion. I have a special weakness for this sweet because this sweet and I come from Orissa. I like the recipe and your method. Traditionally the mix is wrapped in dry Sal leaves and burnt in wood fired oven which gives this sweet a smoky flavor. But with Oven baking in, the traditional method is gone from most part of Orissa.
    I am sorry I cd not access your blog or most blogs since October last. Nowadays I work in Sahara desert area and there is hardly any net access. I am home now for few days and can read all blogs .
    Have a nice weekend ahead

    Reply

  50. Shirley Tay says

    Hey, thks for leaving your lovely comments @ Shirley's Luxury Haven! What a lovely blog you've got here. I'm also happy to see Jay of Tasty Appetite in your Blogroll, who drops by often.

    Looking fwd to sharing, not just on our love for food 🙂 Let's stalk each other more often!

    Reply

  54. Tina Bk says

    This cake does look delicious. I love the texture and that close up there is really making me hungry! I have never used semolina in baking a cake, but after seeing this I am inspired. Delicious post, have a great day!

    Reply

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