Chhena Poda in Pressure Cooker

Picture of Chhena Poda in Pressure Cooker

Ingredients

  •         Milk (cow or full cream) - 1.5 litres
  •         Lemon - 3
  •         Sugar - ¾ cup (150 grams)
  •         Semolina - 3 tbsp (40 grams)
  •         Ghee - 2 tbsp
  •         Raisins - ¼ cup
  •         Cashews - ¼ cup
  •         Cardamoms - 4

Instructions

  1.       For Chenna
  2.       - Take 1.5 liters of cow’s milk in a vessel and boil it.
  3.       - Take ¼ cup of cashews and chop them.
  4.       - Take 4 green cardamoms, peel and grind them coarsely ground.
  5.       - Take 3 medium-sized lemons, chop them, and extract their pulp.
  6.       - Switch off the flame after boiling the milk.
  7.       - Mix some water to the lemon juice and add it to milk in the intervals.
  8.       - Stir and mix well until whey water separates from it.
  9.       - Filter and strain the Chenna separately.
  10.    - Mash the Chenna well to make it soft.
  11.    - Add 3 tablespoons of semolina and a ¼ cup of sugar to it.
  12.    - Stir and mix them well.
  13.    - Keep it aside for 15 minutes to ferment.
  14.    - It has fermented after 15 minutes, mix 2 tablespoons of Ghee, and chopped cashews to it.
  15.    - Add a ¼ cup of raisins and cardamom powder to it.
  16.    - Preheat ½ kg of salt in a pressure cooker for 6 to 7 minutes on high flame.
  17.    - Take a container, grease it with Ghee, and spread a butter paper over its base.
  18.    - Spread some Ghee over it too and add the mixture in it.
  19.    - Tap it to spread it evenly.
  20.    - Place the container inside the cooker and bake it for 30 minutes on medium flame.
  21.    - Bake it again for 15 minutes on low flame.
  22.    - After 15minutes, remove it from the container and let it cool down.
  23.    - 55 minutes was acquired to bake it whole.
  24.    - After baking it, remove it from the corners and flip it upside down.
  25.    - Tap, remove it from the container, and separate the paper from it.
  26.    - The Chenna Poda is ready to be served.