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Saffron Chenna Pie recipe | Baked Saffron Chenna Pie |
Tarla Dalal
07 April, 2015
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Saffron Chenna Pie recipe | Baked Saffron Chenna Pie |
Saffron Chenna Pie is an exquisite dessert that offers a modern, sophisticated take on traditional Indian sweets. Unlike many calorie-laden Indian desserts, this pie is crafted with a focus on lightness and flavour, making it a perfect treat for those who are health-conscious. The recipe uses low-fat milk and curdsto create the chenna, a soft, fresh cheese that forms the delightful base of the pie. This method ensures the dessert is rich and creamy without being heavy, allowing the natural flavours to shine through. The beautiful golden hue and delicate aroma of saffron are infused directly into the chenna mixture, giving the pie its signature luxurious touch.
The process of making the Chenna Mixture is a simple yet crucial step. It begins with curdling low-fat milk with beaten curds to produce fresh, soft chenna. The chenna is then blended with a saffron-infused milk mixture, powdered sugar, and a touch of baking powder. This blending process is what gives the pie its smooth, melt-in-your-mouth texture. The baking powder helps the pie to rise slightly, creating a lighter consistency. This carefully crafted mixture is the heart of the dessert, ensuring a delicate and aromatic flavour profile that is both comforting and unique.
What makes this a true Saffron Chenna Pie is the addition of an unexpected fruit layer. The pie is built upon a base of unpeeled apple slices, which are arranged at the bottom of a baking bowl and sprinkled with a small amount of sugar. As the pie bakes, the apples become tender, and their natural sweetness and slight tartness provide a wonderful contrast to the creamy, saffron-laced chenna. This fruit layer not only adds a new dimension of flavour but also introduces a pleasant textural element, making each bite a delightful surprise. The combination of baked apples and the soft chenna mixture is a testament to the recipe's clever and creative design.
The baking process is the final step in bringing this elegant dessert to life. The baking bowls, filled with the layered chenna and apple mixture, are placed in a pre-heated oven. After about 20 minutes, the pie bakes to perfection, becoming firm yet maintaining its delicate texture. The aroma of baked apples and saffron fills the kitchen, signaling that the pie is ready. Once baked, it's essential to let the pies cool slightly before carefully de-moulding them. This ensures the structure holds together, presenting a beautiful, individual dessert that looks as good as it tastes.
To complete the experience, the baked Saffron Chenna Pie is garnished with a simple yet elegant topping. A sprinkle of almond slivers adds a light crunch and nutty flavour, while a dash of cardamom powderenhances the aromatic profile of the saffron. This final touch brings all the flavours together, creating a perfectly balanced dessert. The Saffron Chenna Pie is best served immediately, when it is warm and the aromas are at their peak. It’s an ideal dessert for a special occasion, showcasing a fusion of traditional Indian flavours with a modern, healthy baking technique.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
10 Mins
Baking Time
25 Mins
Baking Temperature
200°C (400°F)
Sprouting Time
0
Total Time
50 Mins
Makes
4 servings
Ingredients
For The Chenna Mixture
3 cups low fat milk , 99.7% fat free
1 1/2 cups low fat curds (dahi) , beaten
1/4 tsp saffron (kesar) strands
4 tbsp warm low fat milk , 99.7% fat-free
2 1/2 tbsp powdered sugar
1/2 tsp baking powder
Other Ingredients
8 sliced apple , unpeeled
1 tsp sugar
For The Garnish
2 tsp almond (badam) slivers
1/4 tsp cardamom (elaichi) powder
Method
For the chenna mixture
- Combine the saffron and milk in a small bowl and mix well. Keep aside.
- Boil the milk in a deep non-stick pan, while stirring occasionally.
- When it starts boiling, switch off the flame and wait for 1 minute.
- Add the curds, while stirring gently and wait for 2 minutes.
- Once the milk has curdled, strain using a muslin cloth. This is the chenna.
- Combine the chenna, saffron-milk mixture, powdered sugar and baking powder in a mixer and blend to a smooth paste.
- Divide it into 4 equal portions and keep aside.
How to proceed
- Arrange 2 apple slices in a 50 mm. (2”) diameter baking bowl, and sprinkle ¼ tsp sugar over it.
- Pour a portion of the chenna mixture over it and spread it evenly.
- Repeat steps 1 and 2 to make 3 more bowls.
- Place the bowls on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Cool slightly and de-mould on a serving dish.
- Serve immediately garnished with almonds and cardamom powder.
Saffron Chenna Pie recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 148 cal |
| Protein | 8.5 g |
| Carbohydrates | 27.4 g |
| Fiber | 1.6 g |
| Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 134 mg |
Click here to view Calories for Saffron Chenna Pie
The Nutrient info is complete
Sananda
Dec. 29, 2020, 4:22 p.m.
When I combine chenna and other ingredients in mixer grinder, it turns into liquide. looks like milk. can you please tell me what''s wrong I''ve done _x0001F62D_ _x0001F62D_ _x0001F62D_
n_katira
Sept. 20, 2020, 2:44 p.m.
Paneer based dessert presented in a different style to gain some calcium and protein... loved it..
Foodie #603414
April 2, 2017, 10:58 p.m.
CB very tasty but too time consuming to make
