Chenna poda & lemon mango coulis

Chenna pod ("burnt cheese") is a cheese dessert from Odisha, an Eastern state of India. A type of cheesecake, that utilises paneer in a sweet, rather than savoury application, this cake is richly flavoured with cardamom and lemon. This version by Sarah Todd is served with a lemon-infused mango coulis, inspired by her love of Queensland mangoes.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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Ingredients

• 2 tbsp melted ghee, plus extra for greasing
• 500 g fresh chena (paneer)
• ½ cup sugar
• 1 tsp ground cardamom
• 1 lemon, finely zested
• 2 tbsp semolina
• Salt
• ⅓ cup (80 ml) milk (or cream)
• Vanilla cream, to serve (see Note)

For the coulis

• 1 mango, diced
• ¼ cup sugar
• 1 lemon, juiced and finely zested

Instructions

1. Preheat the oven to 175°C. Grease a 1.2 litre loaf tin with ghee, or line with baking paper.
   
2. In a large mixing bowl, crumble the paneer with your hands and massage for 5 minutes. Add the sugar, cardamom, lemon zest, semolina and melted ghee with a pinch of salt and massage for a further 5 minutes, or until well combined. Add the milk (or cream) and mix to create a smooth paste-like consistency.
   
3. Transfer the chenna poda batter to the prepared loaf tin and use a spoon to ensure the mixture is level. Bake for 35 – 40 minutes, or until the top is golden brown. Remove from the oven and allow to cool completely before removing from the tin.
   
4. While the chenna poda is baking, make the coulis. In a small saucepan, combine the ingredients for the coulis and cook over medium heat, stirring until the mango softens and the mixture becomes a thick sauce. Remove from the heat and allow to cool before using.
   
5. To serve, remove the chenna poda from the loaf tin and cut into thick slices. Divide slices between serving plates, spoon over the lemon mango coulis and serve with a dollop of vanilla cream (see Note).

Note

• Whip 250ml thickened cream with 2 tbsp sugar and½ tsp vanilla extract until stiff peaks form.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Divine Desserts

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G