CHHENA PODA

Contributed by   Saroj Mishra

This recipe has been written to suit the ingredients available outside Orissa)

Ingredients:
2 lbs part-skim Ricotta cheese
3 tbs Sooji
13-15 tbs of sugar
 1/4 tsp of vanilla essence
1 cup water

Process:
1. Pour  all  ingredients  in a container mix it properly using a spoon or a hand blender
2. Transfer the batter into it leaving about a 1 inch from top empty
3. Pre-heat the oven at 350 F and bake it for 45-50mts till the top turns to light brown
4. Cool it after taking out from the oven
5. Then cut into peices like cakes and serve

SIRNI

Ingredients:
1 lb wheat flour (Atta)
10oz jaggery or sugar
Salt to taste
oil or ghee for frying

Process:
1. Heat a fry pan and 1tsp of ghee and add wheat flour and  fry until the flour turns brown and leave it aside to turn cold
2. After it gets cold, add water to make a good dough like puri or roti
3. Roll it like thick roti and make small sirni (3-inch diamond shaped pieces)
4.  Heat oil in a fry pan  and fry the sirnis pithas prepared in step 3
5. Heat a fry pan in medium heat and then put some water with  Jaggery until it
becomes a thick chasni (syrup)
6. Add the fried sirnis of step 4 to the chasni and stir it properly until it becomes dry

GULAAB JAMUN
Contributed by   Nibedita Swain  Los Angeles, CA

Ingredients:

Carnation Dry (Non fat) Milk Powder - 3 Cups
Self Rising Flour - 1 Cup
Heavy Whipping Cream - 473 ml
Sugar - 3 Cups
Corn Oil to fry

Process:

1. Mix the milk powder, flour and cream into a smooth dough
2. Divide and prepare the dough into small balls
3. Heat oil in a pan
4. Deep fry the balls in slow heat
5. Heat another pan in medium heat and put some water with sugar until it
becomes a thick syrup
6. Put the fried balls to the syrup.

KALAKAND

Contributed by  Suman Samal of Reno, NV

Ingredients:

2 lbs Ricotta cheese
 Milk Powder - 1 Cup
Butter -1/2 Cube
Sugar - According to taste
10-15 Almonds grated

Process:
1. Heat a fry pan on medium heat
2. Add  Ricotta cheese, Butter, Sugar, Milk Powder into
3. Stir it continuously till the mixture is little thick ( SHOULD NOT BE TOO DRY OR TOO WET)
5. When it starts getting golden brown remove the pan from gas.
6. Then Spread it on a greased bottom surface ON A GREASED BOTTOM SURFACE.
7. Let it cool for few minutes and then cut it into 1.5 inch square pieces and put it in the refigerator

When cold  and ready to serve  garnish it with grated almonds
 
 
 
 

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