Chhena Mandua
Chhena Mandua pairs fresh chhena with mandua, or finger millet flour, for a rustic Indian sweet. The mixture is cooked with jaggery, ghee, cardamom, and nuts into soft brown laddus or squares that taste nutty, milky, and lightly caramelized.
π Recipe adapted from Wikidata (Dessert)
Toast the finger millet flour in ghee until it smells nutty and darkens slightly.
Add crumbled chhena and cook gently until the mixture looks cohesive and lightly roasted.
Melt jaggery with a splash of water, then strain and add it to the pan.
Stir in coconut, cashews, raisins, cardamom, and salt until the mixture thickens.
Shape while warm into laddus or press into a tray and cut into squares.
π· Perfect Pairings
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