Chenna poda & lemon mango coulis

Instructions

1. Preheat the oven to 175°C. Grease a 1.2 litre loaf tin with ghee, or line with baking paper.
   
2. In a large mixing bowl, crumble the paneer with your hands and massage for 5 minutes. Add the sugar, cardamom, lemon zest, semolina and melted ghee with a pinch of salt and massage for a further 5 minutes, or until well combined. Add the milk (or cream) and mix to create a smooth paste-like consistency.
   
3. Transfer the chenna poda batter to the prepared loaf tin and use a spoon to ensure the mixture is level. Bake for 35 – 40 minutes, or until the top is golden brown. Remove from the oven and allow to cool completely before removing from the tin.
   
4. While the chenna poda is baking, make the coulis. In a small saucepan, combine the ingredients for the coulis and cook over medium heat, stirring until the mango softens and the mixture becomes a thick sauce. Remove from the heat and allow to cool before using.
   
5. To serve, remove the chenna poda from the loaf tin and cut into thick slices. Divide slices between serving plates, spoon over the lemon mango coulis and serve with a dollop of vanilla cream (see Note).

• Whip 250ml thickened cream with 2 tbsp sugar and½ tsp vanilla extract until stiff peaks form.