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1.5 cup - fresh
( made from 2 kg
1/2 cup -
2 tbsp -
A pinch of
1 tbsp -
How to Make Chhena Poda
Make fresh paneer and keep it aside for 10-15 minutes.
Do not squeeze it very hard, a spongy texture with a little moisture is good enough.
Heat little ghee in a pan, roast cashews and keep it aside.
Now, take paneer in a bowl and mix it with semolina and cardamom.
Start kneading it till you get a very mashed quality, this will take 3-4 minutes.
Add sugar and nuts and again mix it with paneer thoroughly to get a crumbly mixture finally.
Now, in the ramekins, spread a little ghee and keep them on low flame to melt it properly.
Add sugar to it and let it caramelise for a minute.
Pour in the paneer mix over the caramelised sugar.
Press it with fingers to form an even surface.
Cover it with a foil paper and bake the ramekins for 25-30 minutes.
Insert a toothpick to check if it is cooked.
Cool it for a while, and take it out from the ramekin.
Serve it warm.
Recipe courtesy: UK Rasoi
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.