Saffron Chenna Pie recipe - How to make Saffron Chenna Pie
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.
Nutrient values (Abbrv) per serving
| 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 |