Paneer Cake

9 Apr

paneer_cake
Chenna Poda Peetha.

Chenna poda is a Oriya dish made with paneer. Fresh paneer is mixed with sugar and kneaded into very soft dough. This paneer is then baked till its golden brown outside and thoroughly cooked inside. Here is a home version of the famous Orissa chenna poda made with small quantity of paneer.
Makes: Two 5 X 1 Paneer Cakes.

Ingredients:

Home Made Paneer 2 Cups
Sooji 1 tbsp
Sugar 1 1/4 Cups
Cardamom 2
Salt a small pinch
Ghee 1/2 tsp

Method of preparation:

Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.
Notes: Use a pound cake tin or cake tin to bake a bigger cake, which takes more time to bake.

Suggestions: Taste the paneer mixture and adjust the sugar according to your preference. Make sure to test the cake very often during the last stage to prevent it from burning.
Variations: Also add cashews and raisins to the paneer before baking. A quarter tsp of baking powder can also be added for better results.
Other Names: Paneer Cake, Chenna Poda Peetha.

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8 Responses to “Paneer Cake”

  1. Poorva April 9, 2010 at 1:23 pm #

    This seems to be an Indian version of the ‘all American’ cheesecake!

  2. Raji April 20, 2010 at 11:34 am #

    it sure is

  3. preeti June 30, 2010 at 5:42 am #

    only just saysssss hhhhhmmmmmmmmmh..//////

  4. alia August 15, 2010 at 1:52 am #

    superb website…..im malaysian but i do like this website which is shows all indians recipes….and if you can pls do email or add to this website paani puri .

    i have a suggestion if any chance we from malaysia can buy any sweets by online and delivery as well.

    maybe you can sell by online on mlaysian currency.

    thank you.

  5. anjali October 10, 2010 at 12:23 am #

    its awesome!! i’m totally in love with it…

  6. minu November 3, 2010 at 11:54 pm #

    hello my mom is 4m orrisa she use to make dis dish………………………… its very gud taste

  7. anjali June 10, 2011 at 10:39 pm #

    i tried it & really tastes awsome……..all the paneer, rasgulla, rasmalai, chamcham lovers will truly adore this recipe…………. its a must try & taste recipe ……… i gaurantee once you taste it there soon will be a next time.
    my family praised it highly specially my neice….ALL THANKS TO YOU!!!!

  8. shashi prabha sahu June 19, 2012 at 6:07 am #

    this is so tasty & thanks

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