CHENAPODO Recipe
CHENAPODO Recipe
Susmita Patnaik
CHENAPODO is an authentic sweet from Odisha. Offered to Lord Jagannath, it's importance gets enhanced. Obviously it's po ... Read More
Cooking Time
50 minutes
Meal Type
DESSERT
Ingredients For CHENAPODO Recipe
1 l full fat milk
1 lemon
130 g jaggery powder (adjust as per taste)
30 g sooji (semolina)
3-4 cardamoms ( powdered fine)
Handful of Cashewnuts (roughly broken)and kishmish
Whey water as needed to adjust consistency
Ghee for greesing the baking dish
How to make CHENAPODO Recipe?
- First keep a heavy bottom large wide pan having lid for preheating. The pan must have a cup of salt and a stand upon it. Keep the flame slow.
- Next take a baking dish. Greese the base with ghee. Upon that put a sized parchment paper. Greese it too with ghee.
- Next take a large pan with milk. Bring it to boil. As it boils keep the flame slow and add into it juice of one lemon gradually. Side by side, continue stirring and mixing.
- You can find the milk gets curdled. The chena and whey water gets separated. At this point, switch the flame off.
- Take a strainer and strain down to separate chena and whey water.
- Do not throw the whey water, keep it aside.
- Let the chena be in the strainer for sometime. We want a moist chena.
- Next take a parath or plate and on that put the chena which is still manageably hot.
- Mash the chena with your fingers and then with the bone of your wrist. But need not mash much. Let it remain bit grainy
- Next add the jaggery powder into the chena. Mix it well.
- Next add the cardamom powder and sooji. Mix all well.
- Add little little whey water to adjust consistency.
- The consistency must not be runny, neither should it be very thick. Take the middle path.
- After adding sooji, it's important that the mixture must be rested. So cover the parath and rest the mixture for 15 minutes.
- After resting, you can find sooji must have absorbed moisture.
- Add the cashewnut bits and kishmish into the mixture. Mix it well.
- Next add whey water to adjust and bring our batter to a perfect consistency.
- As it's ready, take the batter and put it into the baking dish.
- Level it up. Tap nicely. Keep it for baking in the preheated vessel.
- Bake in slow flame. Do not disturb while baking atleast upto 45 minutes. Then check once. Cover and bake for 5 to 10 minutes more till you get a desirable deep golden brown colour and crispy texture.
- CHENAPODO must be dark golden from outside and soft, moist and juicy from inside.
- My CHENAPODO got baked in 50 minutes.
- Take out the CHENAPODO and let it cool down a bit to hold on to it's structure.
- Then carefully demould it on to a plate and remove the parchment paper.
- The colour and aroma is awesome
- CHENAPODO is ready to serve...some like it warm some like it cool.
- This is a sugar free recipe. But if you want you can certainly make it using sugar.
- I love it anyways:)