Mango Chhena Poda
a fusion of the extremely popular smoky flavored sweet delicacy of Odisha, Chhena Poda using the king of fruit Mango.
Ingredients
- ½ kg Chhena (cottage cheese)
- ¾ cup Mango pulp
- 2 tbsp Sooji (semolina)
- ½ cup Sugar
- 1 tsp Cardamom powder
- 2 tbsp Dryfuits (chopped)
- 3 tbsp Ghee + for greasing
Instructions
- Grease the mini molds with ghee and keep aside.
- Preheat the oven at 180° C.
- Now take chhena in a mixing bowl and mash it gently by hand (not too fine texture).
- Then add sugar, sooji, cardamom powder, chopped dryfruits and mix well till everything incorporates well.
- Transfer the chhena mixture into the mini molds evenly (fill upto 3/4th of the molds).
- Tap the molds a bit and bake at 180° C for 30-35 mins / till a toothpick inserted comes out clean.
- Take out the molds, allow to cool down completely.
- On a plate, turn the molds upside down to get the deliciously soft mango chhena poda.
- Serve as it is or cold as a sweet snack or dessert after meal !
Notes
- In the dryfruits I have used cashew and raisin. Any other can be opted.
- Adjust the quantity of sugar depending upon the sweetness of mango.
- This mango chhena poda can stay fresh for up to 1-2 days in refrigerator.
- Usually there is a caramelized effect on top of chhena poda like I did here. But in this mango chhenapoda I have skipped that.