Baked Chhana (with Coconut & Jaggery) | How to make Baked Chhana (with Coconut & Jaggery)

By Trisha Rudra  |  13th Sep 2016  |  
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  • Baked Chhana (with Coconut & Jaggery), How to make Baked Chhana (with Coconut & Jaggery)
Baked Chhana (with Coconut & Jaggery)by Trisha Rudra
  • Prep Time

    10

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

85

0





About Baked Chhana (with Coconut & Jaggery) Recipe

A healthy way to indulge in some sweets; try this baked goodie. Made with homemade chhena/paneer, coconut and jaggery, with the goodness of milk and ghee...

Baked Chhana (with Coconut & Jaggery) is one dish which makes its accompaniments tastier. With the right mix of flavours, Baked Chhana (with Coconut & Jaggery) has always been everyone's favourite. This recipe by Trisha Rudra is the perfect one to try at home for your family. The Baked Chhana (with Coconut & Jaggery) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Baked Chhana (with Coconut & Jaggery) is 10 minutes and the time taken for cooking is 40 minutes. This is recipe of Baked Chhana (with Coconut & Jaggery) is perfect to serve 8 people. Baked Chhana (with Coconut & Jaggery) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Baked Chhana (with Coconut & Jaggery). So do try it next time and share your experience of cooking Baked Chhana (with Coconut & Jaggery) by commenting on this page below!

Baked Chhana (with Coconut & Jaggery)

Ingredients to make Baked Chhana (with Coconut & Jaggery)

  • Chhena/paneer - 200 gms
  • Grated coconut - 100 gms (some extra for garnish)
  • jaggery/Gur Powder - 100 gms (Adjust as per sweet preference)
  • ghee - 2 tbsp + a bit for greasing pan
  • milk - 1/4 cup
  • almond flakes - a handful

How to make Baked Chhana (with Coconut & Jaggery)

  1. Grease a baking tin and preheat oven to 170 degree centigrade.
  2. Wring out the chhena well to release all the whey (do this prior to making the dish, and keep it tied in a muslin cloth for about 30 to 60 mins).
  3. Now in a large plate or bowl, start to knead the chhena for about 3 to 4 minutes, until it begins to turn smooth.
  4. Add the coconut, and ghee, and mix well. Now add the jaggery powder. (If using normal jaggery, melt it, strain it and let it cool to room temp.)
  5. Add the milk, 1 tbsp at a time. Knead the mixture thoroughly until everything is well-combined.
  6. Pour the mixture into the greased baking tin and spread it evenly with a spatula/spoon.
  7. Bake for 35 to 40 mins, or until chhena is firm enough and doesn't wobble any more.
  8. Let cool, and turn out on to a serving plate. Garnish with flaked almonds and coconut, and cut into pieces, and serve.

My Tip:

You can replace the jaggery with sugar, adjust sweetness as per your preference. This can be baked in individual moulds as well.

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