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
| 250 grams | fresh chhena (cottage cheese) |
| 1 cup | sugar |
| 2 tablespoons | semolina (sooji) |
| 1 tablespoon | ghee |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped cashew nuts |
| 2 tablespoons | raisins |
| 1 teaspoon | baking powder |
| — | banana leaf or parchment paper for lining |
| — | ghee for greasing |
Instructions
- 1 Preheat the oven to 180°C (356°F).
- 2 In a mixing bowl, crumble the chhena and knead it gently to make it smooth.
- 3 Add sugar, semolina, ghee, and cardamom powder to the chhena and mix well.
- 4 Add chopped cashew nuts, raisins, and baking powder to the mixture and combine thoroughly.
- 5 Grease a baking dish with ghee and line it with banana leaf or parchment paper.
- 6 Pour the chhena mixture into the prepared baking dish and spread it evenly.
- 7 Place the dish in the preheated oven and bake for 30-40 minutes or until the top turns golden brown.
- 8 Remove from the oven and let it cool slightly before slicing.
- 9 Serve warm or at room temperature.
Tips
For a more authentic flavor, use a traditional charcoal oven to bake the Chhena Poda.