Bangladeshi Banquet part 2

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Unusual Fact 2: The Royal Bengal Tiger is Bangladesh’s national animal.

When we made the banquet we didn’t have time for the dessert, so I made it today. You will have to source out some special cheese, it is called chenna or paneer. I found the mashing really hard so I ended up putting it in a food processor. Suji is semolina flour, but we couldn’t find any so we ended up using fine italian “00” flour. When you mix in the sugar and flour it will be really dry and look as if it won’t come together, but after leaving it for about 10mins (while waiting for the oven to preheat) it went quite sticky and came together a bit. Chenna doesn’t really taste like anything, so once this was cooked it just tasted like sugar and cashew nuts. Because it was so rich it would have been nice to have had it with some fruit. After being cooked the chenna had the texture of a cashew. It was really sweet, it wasn’t easy to pick up though. Unlike in other pictures i’ve seen of this recipe, mine fell apart, so we had crumbly Chenna Poda.

Mum: 7 (for flavour but needed something with it)

Dad: 8

Me: 7

Paneer / Chenna – made from 1 liter milk (comes to app 250 gms)
Castor Sugar – 1/2 cup
Soji – 2 tsp
Cardamom a small pinch
Ghee – 1 tbsp
Raisins and Cashew nuts few

Roast the raisins and cashew nuts in ghee and keep it aside.

Then take the Chenna in a big bowl and mash it thoroughly.

Next add Suji and sugar. Mix the chenna, suji and sugar well. It will turn very soft and crumbly. Now add the cardamom powder, roasted nuts and raisins. Mix again.

For getting the caramelized effect on the top, apply a tablespoon of ghee to the baking tin. Sprinkle a tablespoon of sugar on the tin. Hold the tin slightly above gas stove for few mins to melt the sugar. Spread the melted sugar evenly.

Then transfer the chenna mix over the caramelized sugar.

Preheat the oven at 185 deg c. Then bake the chenna for 30 mins Insert a toothpick to check. It is cooked well if the tooth comes out clean.

Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.

After cooking chenna poda
After cooking chenna poda
Served Chenna Poda
Served Chenna Poda


4 thoughts on “Bangladeshi Banquet part 2

      1. Sure Elly 🙂
        You can try “Chringri Maacher Malaikari” – this dish has indigenous Bengali roots, but its heavy use of coconut milk is a testament to the European colonial influence that is paradigmatic of colonial India 🙂
        I found an authentic recipe at Bong Mom’s Kitchen:
        I have found that her recipes always turn out wonderfully 🙂

        You can also try lamb vindaloo (the lamb may be substituted with the meat of your choice). Many of my fellow Indians tend to mistakenly add potatoes in their vindaloos (as “aloo” is the general word for “potato”). Potatoes are actually not meant to be added in vindaloo…the name vindaloo comes from the Portuguese “carne de vinha d’alhos”, which means “meat with wine and garlic” — and because the dish of vindaloo is an Indo-Portuguese dish that was widely prepared by Luso-Indians and Portuguese settlers alike during 1600s Portuguese India, adding potatoes rather inauthenticates the dish 🙂
        Vindaloo is meant to be made with a meat (pork, lamb, beef etc., but rarely chicken), garlic, spices, red wine vinegar, etc.
        This seems to be a good recipe:
        I would substitute the apple cider vinegar in this recipe for the more authentic red wine vinegar 🙂
        As you can see, the Portuguese colonial history of this meal makes for a rich background, and accordingly a rich taste 😛

        Shonali 🙂

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