Ingredients
1 lb ricotta cheese
1.5 tbsp rawa
½ lb sugar (abt 10 tbsp)
¼ tsp baking powder
½ cup water
¼ cup cashew
Sliced pista
¼ cup raisins
Elaichi powder
1 tsp of ghee
Method
Preheat oven to 350F or 180C.
Lightly fry the cashew in ghee and set aside.
Mix the rawa with the ricotta cheese and knead thoroughly.
Add fried cashew, raisins, sugar, water and cardamom powder and mix well.
Pour into a greased pan, you may lightly caramelise the pan if you want to.
Bake for 1.15 hr, till top is browned.
Remove from oven.
Garnish with sliced pista, chill and njoy!
Happy Diwali once again!!
Folks there is this interesting website on Oriya food from which I got the above picture. You can try out some of the recipes in it.
This is the link....
http://recipe.fullorissa.com/GoodCooking.aspx?categ=Courses&kind=Sweets&recpId=61
12 comments:
Slurp, slurp! I can't resist..my taste buds are itching for a bite!
Pudo Pitha is my favourite sweet, and also my wife's. If I ever return from a trip to Orissa without it, I face the wrath of my better half!
The best of the sweet can be bought from Pudamari, near Digapahandi, about 12 kms before you reach Taptapani.
Hey Tas....
Thanks a ton! Looks yummilicious too. Will definitely give it a try. Have you tried it out? But kya yaar...bake it for one and a half hours? Isn't that a bit too much...You sure it said that? CONFIRM....if not I'll end up having no chenna only podo peetha....hahahaha!
Aa Aa Nargis wait a min b'fore u make the poda peetha....with rawa,cashew and pista.I doubt if this z the Podamari peetha.Tho I had it years ago the taste lingers
Sorry Tasneem, z this the Chenna Pod Peetha - The Millinium Version!
God knows which version it is. I learnt it from my Oriya pal here and I've made it once. Came out quite well except that it didn't have the flavour of the burnt leaves as in the authentic one you get in Orissa since this one is baked in an electric oven.
Nargis, it is not one and a half hours, but 1 hr 15 min. Actually you can start peeping in for a looksee after 50 mins or so and then keep it till it reaches the desired colour.
Garnishes are optional and are meant only to make it more attractive & exciting.
Bang on Venu. Thatz where you get the right stuff! But then know what?? These days (in Berhampur) they add fillers to reduce the qty of chenna. And the filler is "sabudana" (Inglish??) - Eeeeks!
How about a short cut? Grill sandesh on a tawa till golden brown...
Talking about being creative, try making buttermilk (chhass) with chilled soda in place of water!
Chenna Poddo or Chennai Poddo!
OMG.....I've heard of adding maida but sabudana? Did you know in rasgullas they add blotting paper..eeeesh! Btw...what is ricotto cheese. Cottage cheese se nahi hoga kya? And hey Vim....sabudana is called Sago in Inglees.....:-}
Tas,
Cheese, ghee, sugar!!! Thodaa sa, maida ya sabudaana daal diya to usme buraii kya hai?
Perhaps heart healthy "chhenna podo" - maybe whole grain wheat instead of maida. Hey, thats an idea ;-)
Speaking of Digapahandi - 1970!. Sis was posted as a doctor, before PG. One particular shop (or maybe 2) close to the "bus stand", oh lordy what rabidi (or rabdi in Hindi) - to die for! Would anyday, trade in 1 year in 60s (2 years in 70s, u get the idea) for one "soraa" (clay cup) of it ;-)
Vimal,
Grilled Sandesh wud be too... soft.I bet even if Shekar Kapoor gets trained at Pudamari he can never get the right taste,the authetic finish of burnt leaves as Tas rightly said.
Faiyaz!
Chennai podda...those invisible creatures after dark...they have no sense of taste,no dress sense.The great privilege I got at Chennai z,I was categorised as fairest...ha..ha..ha..!Loui and Ashu can u beleive this...
Mohatarrama Tasneem
No time to go thru the recipe, and equally the calories to prepare one.
Please do send your yummy stuff by courier ( ensure weather proof, ant proof, human rodents proof, packaging)to my place.
We want to see your culinary 'charisma '
All of you come over home when I'm back in India.
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