Indian cottage cheese cake

    1 hour 20 min

    This Indian cake is made with fresh cottage cheese, semolina and ghee. The addition of raisins and nuts add interest. A famous cake from the state of Orissa.


    5 people made this

    Serves: 6 

    • 1 litre whole milk
    • 1 tablespoon vinegar or lemon juice
    • 200g caster sugar
    • 2 tablespoons semolina
    • 1 tablespoon ghee
    • 1/4 teaspoon baking powder
    • 30g raisins
    • 30g cashews and/or pistachios

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Line a small baking dish (20-23cm square or similar) with parchment.
    2. Prepare the cottage cheese: heat the milk in a saucepan. The second it starts to boil, add vinegar or lemon juice. Remove from heat and wait for the milk to curdle. Separate the curds from the whey by passing through a piece of muslin set in a colander. Reserve 2 tablespoons of the whey.
    3. Transfer the cottage cheese (the curds) to a bowl and mash with the semolina and sugar. The mixture should be soft and moist. Continue to mash and add the reserved whey, ghee, baking powder, raisins and nuts. Transfer mixture to prepared dish.
    4. Bake in the preheated oven for 50 minutes. Remove from oven and cool before slicing and serving.

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