Nobody likes accidents in their life but what if I told you that some accidents could turn out really delicious? This recipe was accidentally discovered by a baker in Nayagarh, Orrisa when he accidentally forgot Cheena (a crumbled and moist form of unripened curd cheese made from cow or buffalo milk) in a tandoor(clay oven) and then something delicious came out. With some more trials and errors, he eventually modified the recipe so well that it is served as Prasad (food offered to a deity or a saint and then distributed in His/Her name to the followers) in Jagarnath Mandir(Temple) in Puri. This recipe is made from Chenna, the initial stage of paneer where the milk solids are not incorporated together.
The recipe I have listed below is for approximately 3 to 4 servings with a preparation time of around 5 to 7 minutes and a cooking time of approximately 30 to 40 minutes.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Ingredients
Chenna/Milk Solids - 1 kg (follow Paneer)
Gur/Jaggery - 3 cups (grated)
Elaichi powder/Cardamom powder - 3-4 pods/half a tablespoon
Ghee - 2 tbsp (you can add more or less as per you desire)
Cashews, Almonds, and Pistachios - 5 each (blanched and chopped)
Fermented whey liquid while making Paneer - 50 ml
Suji/Semolina- 1-2 tbsp
Process
In a bowl add Chenna, Gur, Cardamom powder, and Fermented whey Liquid and mix thoroughly with a big wooden spoon till it forms a thick grainy batter.
If you are planning to eat it hot then add Suji in the first step and if you plan to eat it cold then no need to add Suji at all.
Mix the cashews, almonds, and pistachios in the batter.
Grease a baking tray with a good amount of ghee and transfer the batter into the baking tray.
After the batter is spread evenly top it with some more nuts and grated Jaggery.
Preheat the oven to 365F, transfer the baking tray into the oven, and bake it for 30 mins.
Take it out and slice it into desired shapes.