Chhena Poda Standalone (Baked, SF)
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
2
Ingredients
0 of 8 ready
Step-by-Step Instructions
- 1
Preheat oven to 180°C (350°F) and lightly grease a small baking dish with butter.
- 2
Crumble the chhena into a bowl and mash until smooth.
- 3
Add almond flour, coconut flour, erythritol, baking powder, and ground cardamom to the chhena and mix well.
- 4
Stir in low-fat milk to achieve a batter-like consistency.
- 5
Pour the mixture into the prepared dish, smoothing the top.
- 6
Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- 7
Allow to cool slightly before serving; garnish with a few sliced almonds if desired.
*Pro Tips
- 1
Use fresh chhena for best texture
- 2
Almond and coconut flours keep the glycemic load low
- 3
Erythritol provides sweetness without raising blood sugar
- 4
Serve in small portions (about 100 g) to control carbohydrate intake
Why It's Diabetic-Friendly
Chhena provides high protein and low carbs, while almond and coconut flours are low‑glycemic fibers. Erythritol adds sweetness without affecting blood glucose. Portion control keeps total carbs under 15 g per serving.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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