Name: Falahari Chhena Poda recipe by Sangeeta Chandra at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Milk 2 litres which will yield 450 grms of Chhena( cottage cheese); sugar 1 cup; Lemon juice 2 tbsp; Rajgira/ Amarnath flour (atta); Ghee 1 tbsp; Cardamom powder 1/2 tsp; Raisins 1 tbsp; Cashews 1 tbsp

ABOUT Falahari Chhena Poda RECIPE

Chhena Poda is an Odishi dessert made from Chhena ( cottage cheese) and it's divinely tasty. It is best served warm and just melts in your mouth with mild sweet grainy texture taking you to heaven of taste. I made this as a cake for fasts so instead of traditional suji I have used Rajgira/Amarnath flour ( atta).

Ingredients Serving: 8

Milk 2 litres which will yield 450 grms of Chhena( cottage cheese)
sugar 1 cup
Lemon juice 2 tbsp
Rajgira/ Amarnath flour (atta)
Ghee 1 tbsp
Cardamom powder 1/2 tsp
Raisins 1 tbsp
Cashews 1 tbsp

Instructions

Boil the milk in a heavy bottomed pan. When the milk is about to get boiled slowly add the lemon juice and stir slowly.
As you see that all the milk has curdled nicely, turn off the heat.
Now strain the curdled milk into a clean strainer or muslin cloth to separate the whey water. Keep it pressed very lightly to remove the excess whey water. Don't press it hard.
Meanwhile when the chhena is getting strained, in a pan take 1 tbsp desi ghee and roast the raisins and cashews. Keep aside.
Now in the strained Chhena add the rajgira atta, sugar and mix well. Now also add desi ghee, cardamom powder, raisins and cashews.
Take a baking dish. Grease it with desi ghee and pour the chhena poda batter into it.
Now bake this at 160°C in a preheated oven for 50 to 60 minutes.
Check the chhena poda with a toothpick or knife. If it comes out clean then your chhena poda is ready.
The top of the chhena poda will be dark due to caramelized sugar and tastes divine.
Enjoy after cooling for 10 minutes.

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