7/27/2019 Sweet Dishes From Orissa

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CHHENA PODAIngredients:3 cups(850 gms) ricotta cheese(chenna)(or home made cheese)3 tbsp semolina (sooji)1 cup sugar(chini) cup brown sugar/Jaggery (guda)1 teaspoon cardamom powder(gujarati)

8 pieces roasted cashew nuts (kaju)15 raisins (kismis)100 gms butter-unsalted (optional)

Method:Mix the ricotta cheese, semolina, sugar and brown sugar in a big bowl. Use a hand mixer to make asmooth batter. Then add a butter stick (optional). Mix it again; add cardamom powder, roasted cashewnuts, and raisins to the smooth batter. Pre heat the oven at 350 C, grease the container with butterand pour the smooth batter to the container and bake the cheese for 40-45 mins until the top turnslight brown in color at 350 C . Then use broil for 2-3 mins to get a baked (podo) look on the top. Takeout the container and allow it to cool down. Cut into pieces and serve.(Tips: 1. Adding brown sugar or jaggery gives a typical authentic look and taste to the chenna podo.2.While cooling down the chenna podo, make sure to cover the container with a foil, so that the chennapodo will remain moist).

CHANDRA KANTIIngredients:200gm split green gram (mung dal / muga dali)200gm sugar (chini)50gm rice (chaula)1 cup milk (khira)1 teaspoon cardamom - powdered (aleicha) litre refined oil (rifain tela)

Method:Soak mung dal and rice in water for about 3 hours. Wash them thoroughly and then grind finely and

make a batter. At first pre-heat the pan. Put the milk in the pan and add sugar to it. Stir the milk so that

the sugar coagulates with the milk. Add the batter to the pan. When the batter gains its consistency, add

elaichi powder and stir well. Now apply a coat of oil on a plate and pour the mixture into it. Keep the plate

unaltered for 15 minutes so that the mixture hardens and attains the shape of the plate. Cut the settled

mixture into desired shapes. Pre-heat the oil in a frying pan. Fry the cut tikkis on low flame till they

become golden brown. Now the chandrakanti pieces are ready to serve .CHITAU PITHA

Ingredients:500 gm rice (chaula)1 coconut (nadia) tea-spoon baking powder (baking powder)1 cup milk (khira)1 cup sugar (chini)8 teaspoon ghee (ghia)6 cardamom (aleicha)Salt to taste (luna)

Method:

Soak the rice in water for about 2 to 3 hours. Grate the coconut. Grind the cardamom. Wash the rice

properly and then add milk and coconut to it. Grind the mixture of rice , milk and grated coconut to

form a batter. Add sugar, baking powder, cardamom powder and salt to it and thoroughly whip thesame. Then keep the batter aside for 2 hours. Pre-heat the frying pan with tea-spoon ghee. After the

pan is heated put 2 table-spoon of batter and spread to give it the shape of a pancake. Cover the lead.

Put the pan on low flame for about 2 minutes. Thereafter open the lid and take out delicious Chitau

Pitha. This way you may prepare the pithas one after another, and serve hot soon after preparing the

same This pitha is offered to Lord Jagannath in Puja on Chitalagi Amabasya