Chennapoda ,The Indian Cheesecake
Servings Prep Time
6people 20minute
Cook Time
1hour
Servings Prep Time
6people 20minute
Cook Time
1hour
Ingredients
Instructions
  1. Pre heat oven for 10 minutes at 170 C
  2. Boil the milk in a heavy bottom pan.when milk starts to boil , reduce the flame. Add lemon juice slowly stirring the milk with a spatula.
  3. Once it starts curdling , switch off the flame and leave it for 2 minutes.
  4. When You can see the whey is separate , the process is complete. In a Muslin cloth strain the milk collecting the Chenna.
  5. Wash the Chenna under running water for 30 seconds. It will remove the sourness that you may get from lemon juice.
  6. Press and squeeze gently the cloth to take out water from Chenna. Transfer the Chenna from the cloth into a bowl.
  7. Add sugar powder ,Semolina and mix well.
  8. Take a round baking 6 inch tin and sprinkle one tablespoon Sugar at the bottom.
  9. Heat the tin until the sugar melt and form a golden colour caramel. Switch off the flame and let it cool.
  10. Now mix baking powder, cardamom powder and fried cashew nuts to Chenna mixture. Your batter is ready. It should not be liquid.
  11. Pour this into the cool tin and bake for 45-50 minutes at 160 C.
  12. Let the cake in the tin for 15 minutes after it is baked.
  13. Take it out and cut into slices and Serve. Keep at room temperature for a day.