Baked Chhena Bread with Rabdi: A Healthier Twist on an Odisha Classic
1 hour 5 minutes
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About Baked Chhena Bread with Rabdi: A Healthier Twist on an Odisha Classic
Experience the exquisite flavors of Odisha with a healthy, irresistible twist on chhena poda—a baked fresh cheese delicacy. Imagine the warm, comforting aroma of cardamom-infused chhena, baked to golden perfection and drizzled with creamy rabdi.This recipe elevates tradition by swapping semolina for nutritious quinoa and oats, creating a guilt-free indulgence. The result? A melt-in-your-mouth dessert that bursts with authentic Indian flavors while nourishing your body.Whether you're craving a sweet escape or aiming to impress your guests, this baked chhena bread with quinoa and oats offers a truly unforgettable culinary adventure.
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Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
Chhena Bread
- 1 cup Chhena fresh cheese
- 1/3 cup Sugar
- 1 Tbsp Quinoa Flour
- 1 Tbsp Oats Flour
- ½ tsp Cardamom ground
- 1 Tbsp Ghee
- 5 Cashews or raisins
- 2 Tbsp Milk
Instructions
- Preheat oven to 350°F (175°C). This temperature ensures even baking.
- Crumble the chhena into a bowl. Add the khoya, sugar, ground cardamom, oats flour, and quinoa flour.
- Mash and knead the mixture thoroughly. If the mixture appears too dry, add milk, 1 tablespoon at a time, until it reaches a cake batter consistency.
- Fold in the cashews (or raisins).
- Grease a baking pan. Pour the chhena mixture into the pan and gently shake to spread evenly.
- Place the pan in the preheated oven. Place a tray of water on a lower rack to create a humid environment, which helps the bread bake moistly.
- Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the chhena bread cool completely in the pan before cutting and serving.
- In a saucepan, bring the milk to a simmer over medium heat. Reduce the milk to half its original volume. This concentrates the milk's flavor and creates a richer rabdi.
- Add the sugar and ground cardamom to the reduced milk. Cook for another 5 minutes, stirring constantly, until the sugar dissolves and the rabdi thickens slightly.
- Cut the cooled chhena bread into pieces. Serve warm or cold, drizzled generously with the prepared rabdi.
Recipe Notes
Good To Know
- 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.
Expert Tips
- Soaking the oats and quinoa powders in warm milk for about 15 minutes before adding them to the chaena mixture will help create a softer, more cohesive texture in the final baked bread.
- For a richer flavor, consider adding a pinch of saffron strands to the warm milk used for soaking the oats and quinoa or to the rabdi itself.
- Experiment with different nuts and seeds like pistachios, almonds, or chia seeds for added crunch and nutritional value.
Storage Instructions
- Store leftover chaena bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Gently reheat individual slices in a microwave or oven before serving.
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Recipe Nutrition
Calories: 322kcalCarbohydrates: 30gProtein: 8gFat: 21gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gFiber: 2gSugar: 18g
Sushree Satapathy
Articles: 8
4 Comments
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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!