Chhena Poda

Chhena Poda

Chhena Poda

Veg

Odisha's most celebrated sweet — fresh chhena (paneer) kneaded with sugar, cardamom, and a little semolina, packed into a leaf-lined vessel and slow-baked over a wood fire or in an oven until the exterior is deeply caramelised to a dark mahogany brown and the interior is dense and moist. The Odia word means 'burnt cheese'; the controlled burning produces a bitter-sweet, intensely caramelised crust unlike any other Indian sweet. Invented in Nayagarh district and now GI-tagged as an Odisha product; offered as prasadam at Jagannath temple.

Cuisines

Odia

Best for

Snacks Dessert

Recipe

Prep: 15 min Cook: 40 min Total: 55 min 2-3 servings

Ingredients

Chhena 250 grams Chhena , fresh
sugar 1 cup Sugar
Semolina 2 tablespoons Semolina , sooji
ghee 1 tablespoon Ghee , for greasing
cardamom 1/4 teaspoon Cardamom , powder
Cashew Nut 2 tablespoons Cashew Nut , chopped
Raisin 2 tablespoons Raisin
baking powder 1 teaspoon Baking powder
Banana Leaf — Banana Leaf , or parchment paper for lining

Instructions

  1. 1 Preheat the oven to 180°C (356°F).
  2. 2 In a mixing bowl, crumble the chhena and knead it gently to make it smooth.
  3. 3 Add sugar, semolina, ghee, and cardamom powder to the chhena and mix well.
  4. 4 Add chopped cashew nuts, raisins, and baking powder to the mixture and combine thoroughly.
  5. 5 Grease a baking dish with ghee and line it with banana leaf or parchment paper.
  6. 6 Pour the chhena mixture into the prepared baking dish and spread it evenly.
  7. 7 Place the dish in the preheated oven and bake for 30-40 minutes or until the top turns golden brown.
  8. 8 Remove from the oven and let it cool slightly before slicing.
  9. 9 Serve warm or at room temperature.

Tips

For a more authentic flavor, use a traditional charcoal oven to bake the Chhena Poda.