Baked Chaena Bread With Rabdi
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About Baked Chaena Bread With Rabdi
This Chaena (paneer) bread, also known as podo or cake, is a beloved sweet from Odisha, traditionally made with chaena, sugar, suji, a touch of ghee, and aromatic cardamom powder. In this innovative recipe, I've given the classic an exciting, healthy twist by swapping out suji for nutritious quinoa and oats powder, making it a guilt-free indulgence.
Paired with rich, creamy rabdi, this baked chaena bread offers a delightful fusion of authentic flavors and wholesome ingredients. Whether you're craving a comforting dessert or looking to impress guests with a unique treat, this healthier version of Odisha's famous sweet is sure to win hearts at your table.
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Recipe Time & More
Ingredients
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Instructions
- Pre heat the oven at 180' for 15 minutes.Then take the Chaena and crumble it very well. Add khoya , sugar , Cardamom powder, oats powder and Quinoa powder. Continue to mash and knead the Chaena. In case the mixture looks dry then you can add a few
- Tbsp of milk. Once you get a cake batter like consistency in the Chaena mixture, add dry fruits in it. In a greased baking pan, pour the mixture and shake the pan gently so that the mixture spreads evenly. Place the pan in the oven and place a
- tray of water over it to bake for 30-40 minutes. Then let the Chaena bread cool completely in the pan. For Rabdi - Reduce the Milk to half, add sugar, Cardamom powder and cook again for 5 min. Rabdi is ready.
- Raddi can be eaten either hot or cold with chaena bread. Remove the chaena bread from oven and cut into pieces, pour some rabdi with it and its ready to be eaten and enjoyed.
Recipe Notes
Additional Tips
- For an added layer of texture and flavor, lightly toast the cashews in desi ghee before sprinkling them over the chaena bread mixture prior to baking.
- If you prefer a dairy-free version, substitute the chaena with well-drained silken tofu and use plant-based ghee alternatives; the texture will be slightly different but still delicious when paired with vegan rabdi (made from almond or oat milk).
- Allow the baked chaena bread to cool completely before cutting, as this helps it set and prevents crumbling, especially with the addition of oats and quinoa powders.
- When serving, drizzle warm rabdi over individual slices just before presentation and garnish with a pinch of extra cardamom powder or edible silver leaf for a festive touch.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 322kcal | Carbohydrates: 30g | Protein: 8g | Fat: 21g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 12.6g | Fiber: 2g | Sugar: 18g
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Sushree Satapathy
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Such a lovely dish! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
Aap ne to traditional recipe ko ek naya look dediya, Very good recipe especially using oats and quinoa.
I’m thrilled to try this recipe!