The Indian (from Orissa) version of the baked cheese cake. A mix between a classic western dessert and an Indian mithai. Loved this version with a caramelized sugar top! The term translates to burnt cottage cheese!
Ingredients
1/2 kg fresh Paneer (use 2 litre full cream milk to get fresh paneer)
2 tbsp suji
1/2 cup milk
1 tsp cardamom powder
1/2 cup cashews chopped
1/2 cup raisins
3/4 cup + 1/4 cup icing sugar (you may add more sugar to adjust sweetness as per your liking)
4-5 tbsp Ghee
Method
1. Boil 2 litre milk and add 1 tbsp lemon juice to it and allow it to curdle. Strain paneer from it
2. Meanwhile, ghee roast cashews and raisins and keep it aside
3. For caramelising effect on it, In a mould, add 1.5 tbsp ghee and add 1/4 cup sugar to it.
4. Keep mould in oven at 210 degree C for 5 mins and then keep it aside to cool down
5. Knead paneer to make it more soft while it is warm
6. Add sugar and cardamom powder and mix it well
7. Now add suji, milk, cashews, raisins and ghee (3 tbsp) and mix it really well
8. Transfer it to mould and in a pre heated oven at 180 degree, bake this for 35-40 mins. Insert a tooth pick to check if it is done
9. Take out a mould and leave it for 2 hours and then take it out
10. You may serve it upside down or let it cool for few hours in fridge
Enjoy Baked cottage cheesecake
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