This week’s theme I have chosen is quite interesting. When I read about single serve sweets, I was immediately hooked. Ever since I have been on diet, I have learnt to make smaller batches of any recipe so that I don’t have left overs. And when I started weighing the ingredients for recipes, I also learnt to make it for just one person, either a sweet or a meal. I make different meals for myself, hubby and Sruti on the same day without leaving any left overs. So the theme gave me a perfect opportunity to try three different sweets for myself. I am usually lazy and stick to basic recipes for my day to day food. Only if I have to blog about, I make something different. Otherwise I won’t do it. The whole paleo recipe index was built only because of my blogging for themes in BM. So a great thanks to Valli for making me do things in my life.
When I blogged about Indian sweets during the April Mega Marathon, I tried so many recipes from Odisha. And my readers loved it so much. And I also got so many suggestions to try Chenna Poda. I have made chenna poda previously but it was during my earlier blogging days. So most of my readers didn’t know about it. I promised them that I will post it again. So for the single serve sweets, I made the sugar free version for myself and I must say, I loved it. I am a great fan of paneer based sweets and I am allowed upto 75 gm of paneer a day. Guess what, I make sweet every day with paneer. Enjoying my favourite food and still losing weight is my long time dream come true.
Malai Paneer – 50 gm
Milk – 2 tbs
Stevia – 1/4 tsp
Cardamom Powder – a pinch
Coconut Flour – 1 tsp
Almond – 2
Preheat oven to 180°C.
Grease the ramekin with ghee and sprinkle a pinch of stevia inside. Place it in the baking tray and heat it while preheating the oven.
In a bowl mix all the ingredients except almonds.
Mash it well to form a smooth dough.
Place the mixed dough inside the hot ramekin and top it with chopped almonds.
Bake for 15 minutes or until the top is golden.
Remove from oven and allow it to cool a bit.
Gently remove the chhenna poda from the ramekin and serve it at room temperature.