Name: Baked Chhana (with Coconut & Jaggery) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: Chhena/Paneer - 200 gms; Grated coconut - 100 gms (some extra for garnish); Jaggery/Gur Powder - 100 gms (Adjust as per sweet preference); Ghee - 2 tbsp + a bit for greasing pan; Milk - 1/4 cup; Almond flakes - a handful

ABOUT Baked Chhana (with Coconut & Jaggery) RECIPE

A healthy way to indulge in some sweets; try this baked goodie. Made with homemade chhena/paneer, coconut and jaggery, with the goodness of milk and ghee...

Ingredients Serving: 8

Chhena/Paneer - 200 gms
Grated coconut - 100 gms (some extra for garnish)
Jaggery/Gur Powder - 100 gms (Adjust as per sweet preference)
Ghee - 2 tbsp + a bit for greasing pan
Milk - 1/4 cup
Almond flakes - a handful

Instructions

Grease a baking tin and preheat oven to 170 degree centigrade.
Wring out the chhena well to release all the whey (do this prior to making the dish, and keep it tied in a muslin cloth for about 30 to 60 mins).
Now in a large plate or bowl, start to knead the chhena for about 3 to 4 minutes, until it begins to turn smooth.
Add the coconut, and ghee, and mix well. Now add the jaggery powder. (If using normal jaggery, melt it, strain it and let it cool to room temp.)
Add the milk, 1 tbsp at a time. Knead the mixture thoroughly until everything is well-combined.
Pour the mixture into the greased baking tin and spread it evenly with a spatula/spoon.
Bake for 35 to 40 mins, or until chhena is firm enough and doesn't wobble any more.
Let cool, and turn out on to a serving plate. Garnish with flaked almonds and coconut, and cut into pieces, and serve.

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