Mango Chhenapoda, a vibrant and beloved dessert hailing from the eastern Indian state of Odisha, is a testament to the region's rich culinary heritage. This delightful sweet treat masterfully combines the luscious sweetness of ripe mangoes with the creamy texture of chhena, a type of Indian cheese similar to ricotta. The result is a harmonious blend of flavors and textures, creating a dessert that's both refreshing and deeply satisfying. Its relatively simple preparation belies the intense pleasure it delivers, making it a perfect treat for both novice and experienced cooks.
The unique combination of sweet mango and subtly tangy chhena makes Mango Chhenapoda a truly special dessert. Its aromatic spices and delicate sweetness make it a perfect ending to any meal or a delightful snack. Ready to embark on a culinary journey to Odisha and create this delectable dessert yourself? Let's dive into the step-by-step instructions below to make your own batch of this irresistible Mango Chhenapoda.
Tools Needed
- Pressure cooker
Ingredients
- Milk: 1 liter
- Lemon
- Semolina (Sooji)
- Mango pulp
- Cardamom: a little
- Sugar
- Baking powder
- Salt
- Ghee
- Oil
- Leaves (for baking)
Step-by-Step Instructions
Step 1. Prepare the Chenna
- Cook 1 liter of milk.
- Add lemon to curdle the milk into chenna.
- Drain the chenna and wash it gently with water, maintaining an 80/20 ratio of chenna to water.
- Add semolina to the chenna.
Step 2. Mix in Mango and Spices
- Blend mango pulp and add it to the mixture.
- Add a little cardamom, sugar, baking powder, salt, and ghee. Mix well.
Step 3. Shape and Prepare for Baking
- Oil a leaf and place the mixture on it.
Step 4. Bake and Cool
- Bake in a pressure cooker on low flame for 1 hour.
- Remove from cooker, let cool, and enjoy!
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Nutrition
- N/A
FAQs
1. Can I use frozen mangoes for this recipe?
Yes, but make sure to thaw them completely and drain off any excess liquid before using. Frozen mangoes might result in a slightly icier texture.
2. What can I substitute for chhena if I can't find it?
Ricotta cheese is the closest substitute for chhena. However, the taste might be slightly different.
3. How long can I store the Mango Chhenapoda?
Store it in an airtight container in the refrigerator for up to 2-3 days. It's best enjoyed fresh.
With its delightful blend of sweet mango and creamy chhena, this Mango Chhenapoda recipe is a true taste of Odisha. We hope you enjoyed making and savoring this simple yet exquisite dessert. Now go ahead and impress your friends and family with this authentic Odia delight!