A delicious dessert from Odisha. Made with fried paneer or cottage patties dipped in rich creamy thickened milk. And flavoured with cardamom.
Odisha is famous for Jagannath temple of Puri and it’s kitchen.
According to Wikipedia Odisha has a culinary tradition spanning centuries. The kitchen of the Shri Jagannath Temple, Puri is reputed to be the largest in the world, with 1,000 chefs, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people each day.
The syrupy dessert Pahala rasagola made in Odisha is known throughout the world.Chhenapoda is another major Odisha sweet cuisine, which originated in Nayagarh.
Except these Pakhala is considered as traditional food of every Odia family . Chhena Jhilipi of Nimapada, Mudhi Mansa of Baripada, Aloodum Dahibara of Cuttack, various pancakes prepared during festivals are some important cuisine of the state. With this Santula and Dalmaa are some of the cuisine of the state .
You may like one more recipe from Odisha cuisine on this blog.
Chhena poda or baked cottage cheese
Rasabali is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.
It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.
Source – Wikipedia
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Orissa cuisine.
This month my partner is Mayuri Patel who blog at Mayuri’s Jikoni.
We gave each other two secret ingredients. Mayuri gave me semolina and milk. And I gave her mustard seed and ginger. Check out her space for the recipe she shared with these ingredients. She has a vast collection of different types of traditional and baked recipes.
Now coming to the recipe. To make cottage cheese or paneer/chhena patties best to use fresh soft paneer or cottage cheese. I have used homemade fresh paneer. Make thin patties. Thin patties will soak the thickened milk easily and becomes melt in mouth texture.
Chhena/paneer or cottage cheese – 1 cup tightly packed, crumbled
Refined flour or maida – 1 tablespoon
Semolina or suji – 1 tablespoon
Powdered sugar – 2 tablespoon
Cardamom powder – 1/2 teaspoon +1 teaspoon
Baking soda – 1/4 teaspoon
Oil for frying
Milk – 6 cup
Sugar – 1/3 cup
Cardamom powder – 1 teaspoon
Pistachios to garnish
1. Boil milk in a heavy bottom pan. When it starts to rolling boil reduce the heat. You can add a pinch of saffron or kesar.
2. Cook on low heat till the milk becomes semi thick and change it’s colour. Stir occasionally.
3. Add 1/3 cup sugar and cook till sugar dissolved and milk thickened.
4. Add 1 teaspoon cardamom powder, mix and remove from heat.
5. Mash the crumbled paneer Well with your fingers and heel of your palm. Better to use fresh paneer. Get the paneer recipe here.
6. Add powered sugar, refined flour or maida, semolina or suji, 1/2 teaspoon cardamom powder and soda. Knead well to make smooth.
7. Make small balls with it. I have made 10 balls. Flatten the balls with your palm. Make thin patties.
8. Heat sufficient oil to fry the patties. Fry the patties from both sides till golden brown. Place the fried patties on paper towel.
9. Add the paneer patties in the thickened milk. Cook on simmer for 2 minutes. Turn over the patties and cook again for 1 minute. Remove from heat.
10. Garnish with pistachio. Serve room temperature or chilled. Enjoy the heavenly taste.
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