Pudding has long had a big place at afternoon tea, at weddings and when entertaining guests. Few people dislike this pudding made from eggs, milk and sugar, and it is made to much the same recipe in many countries as a popular dessert.

Here is how to make a creamy chhana delight with a different flavour, using a new method.

First knead drained chhana (fresh cottage cheese) with the heel of your hand, or blend it until very fine and smooth. Then put eggs, the prepared chhana, thickened milk, milk cream (sor), sugar, ghee and cardamom powder together in a blender jug or large bowl. Blend everything well for two minutes so there are no lumps and the mixture is completely smooth and creamy.

Take a steel bowl or heatproof container to set the pudding in, and brush a little ghee well over the bottom and sides. As there is no caramel, the ghee helps the pudding come away easily once set and gives it a lovely aroma. Pour the blended mixture into the ghee-brushed bowl, tap it lightly to release air bubbles and cover it with a lid.

Heat 2 to 3 cups of water in a large karai or pan and place a steamer stand in the water. Carefully set the covered pudding bowl on the stand; the water should come halfway up the bowl without getting inside it. Cover the karai with its own lid and steam on medium heat for 25 to 30 minutes.

Test by inserting a toothpick or knife into the middle of the pudding; if it comes out clean, the pudding is done. Take it off the heat and let the bowl cool to room temperature. For a fully soft and creamy texture, chill it in the fridge for 1 to 2 hours. Then loosen the edges with a knife, turn it out on to a plate, slice and serve your delicious creamy chhana delight.

Source: Jagonews24. First published in Bengali on The Agro News.