Would you be surprised if I tell you that I have never tasted this dessert before. True. The fact that it comes from the province of Orissa, famous for the temple of Lord Jagannath, have always made me curious. I checked a few recipes and gave it a try.
Traditionally milk is curdled to make the cheese ( chhena), which is then used to make the sweet. I tried it out with Ricotta cheese which is very close to chhena ( chena), in its consistency.
The fact that the cheese is already available ready made makes this dessert very easy in terms of the time needed. Just assemble all the ingredients and throw it in the oven.
The result is nothing less than spectacular. Give it a try friends, you may be hooked!
Recipe: Followed recipe from Saltspicemore.com with some changes
Ricotta cheese 2 cups
Sugar 1 cup
Semolina 4 Tbsp
Ghee 2 Tbsp
Baking powder 1/2 tsp
Cardamom powder 1/4 tsp
Raisins 1 tbsp
Pistachio slivers 1 tbsp
Almond slices 1 tbsp
Cashew pieces 1 tbsp
Water 2 Tbsp
Pre heat oven to 350 degrees F
In a bowl mix the Cheese, Semolina, Sugar, baking powder, raisins, nuts, ghee nicely. Add a few tbps water bring it to a cake batter consistency. Let it rest for 15 minutes.
Grease the inside of a cake pan and line with a parchment paper. Pour the batter. Bake at 350 degree F preheated oven for 50 minutes, crank up the temperature to 360 degrees for the last twenty minutes..
A tooth pick inserted should come out clean.
Put the oven off.
Take the cake out of the oven then out of the pan. Divide in pieces and enjoy.