Name: Mango Chhenapoda- the indian cheesecake recipe by Ipsita Choudhury at BetterButter
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: Milk 2litres; Sugar 1cup; Sooji 1tbsp; Cardamom powder 1tsp; Raisin 1tbsp; Ghee 1tbsp; Almond and cashews chopped 1 tbsp; Vinegar/ lemon juice; Mango pulp 1cup; Cream 1cup; Cream cheese 1cup; Gelatin 14g

ABOUT Mango Chhenapoda- the indian cheesecake RECIPE

Chhenapoda is an Oriya sweet dish, probably the only known Indian cheesecake. In my recipe, i gave it the mango flavor, a total Indian cheesecake

Ingredients Serving: 8

Milk 2litres
Sugar 1cup
Sooji 1tbsp
Cardamom powder 1tsp
Raisin 1tbsp
Ghee 1tbsp
Almond and cashews chopped 1 tbsp
Vinegar/ lemon juice
Mango pulp 1cup
Cream 1cup
Cream cheese 1cup
Gelatin 14g

Instructions

Take 2litres of milk, boil it and curdle it using vinegar or lemon juice.
Strain the water and wash the chhana under running water to remove the tanginess
Take the chhana on a plate and add sugar and start mixing with the hand for a smooth consistency
Add the semolina and keep on mixing. It tastes around 20minutes for a smooth consistency. Add 2tbsp of milk, ghee, raisin, almond and cashew and mix.
Take a greased pan, pour the mix into it and bake it either by putting it in the oven at 180C/40min or steam inside pressure cooker for 1hour. Check with toothpick if it is cooked.
Take cream in a pan and heat it on a low flame. Dissolve gelatin in cold water and after sometime add it to the cream and heat the mixture till the gelatin dissolves completely.
Meanwhile, whisk the cream cheese with little sugar, add the Mango pulp and fold it in the cream
When the cream gelatin mix cools a bit, add the Mango mix and mix well using a hand blender for smooth consistency so that there are no lumps. Pour it over the Chhenapoda and let it set in the fridge for at least 4hours. Take it out and cut pieces to serve.

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