Chenna poda (Oriya cheesecake)

This recipe from Orissa is apparently the only cheesecake made in India. Really.

1/2 pound Chenna (paneer), freshly curdled - the recipe below makes exactly enough
1/2 cup semolina (cream of wheat)
2 cups powdered sugar
1 teaspoon cardamom powder
1/2 cup raisins
a sprinkling of cashew pieces

In a big bowl, mash paneer thoroughly. Add semolina, sugar, cardamom, raisins, and cashews. Mix it well using your hands.

To get a caramelized effect on the top, apply a tablespoon of ghee (clarified butter) or unsalted butter to the bottom of the baking dish; sprinkle with sugar and then hold it slightly above a gas stove for a few minutes to melt the sugar. Spread the melted sugar evenly.

Pour the paneer mixture over the sugar; Bake in a preheated oven of 325 for one hour. Insert a toothpick; it's done when the toothpick comes out clean.

For the "authentic Oriya experience," Anshuman says to pour sugar syrup over the cake as soon as you get it out of the oven, then pop it right in the fridge.

Cool for 2-3 hours, then turn it upside down. It should stay fresh for a week in the fridge.

Cococut-Cocoa-Cashew Cake Cubes

Another amazing-sounding recipe courtesy of Anshuman . . . .

for the cake:
Cream of Wheat: 1.5 cup
Sugar: 1- 1.5 cup
Yogurt: 1 cup
Coconut: 1 cup
Butter : 1 cup unsalted
Beaten Eggs: 3
Baking powder: 1.5 tsp


Mix coconut and cream of wheat. In a separate bowl, mix sugar and butter
Now add yoghurt to the coconut-cream of wheat (sooji!) mixture. Add everything to beaten eggs and mix well. Keep for 1 hr in the fridge.

Pre-heat oven and bake at 350 till done.

Let the cake cool, then cut it into cubes.

for the frosting!
2 cups powdered sugar
1/4 cup cocoa powder
1/3 cup milk
1 tbs butter

Combine all above ingredients in a saucepan and cook on medium fire till it gets an icing consistency. While still warm, dip the cake cubes into the icing mix and then roll them over a plate of crushed cashews.

Carrot halwa

One of my favorite Indian sweets . . . and it’s made with veggies, so you can even pretend it’s healthy! (Note: this is not to be confused with halva, the sesame sweet from the Middle East. I admit I wasn’t sure what to think when someone told me they were giving me halva and then handed me a bowl o’ carrots).

Carrots, finely grated
Milk – just enough to cover the carrots
Sugar
Ground cardamom
Cashews, chopped
White raisins

Boil the carrots in the milk till they’re basically soft (they can have a bit of a crunch, for texture). Add sugar and cardamom to taste; toss in some raisins if you like. Boil for a few more minutes, to blend the flavors.

In a pan, toast the cashews; add them to the carrot mixture. Let it cool before serving.