Odisha’s Traditional Cheesecake
Chhena Poda, meaning “roasted cheese,” is a unique and delicious dessert from Odisha, India. This iconic dish “Chhena Poda” is made from fresh chhena (Indian cottage cheese), semolina, sugar, and aromatic cardamom, baked to perfection. Its top crust and soft interior make it an irresistible treat that can be served during festivals, celebrations, or even as a delightful dessert after meals.
Cuisine: Odisha (India)
Course: Dessert
Diet: Vegetarian
Difficulty Level: Easy to Moderate
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 1 hour | 1 hour 15 mins | 6-8 servings |
Main Ingredients:
- Milk: 2 litre
- Semolina (Sooji): 3 tablespoons
- Sugar: 4 tbsp (adjust to taste)
- Lemon / vinegar: 2 tablespoons
- Cardamom Powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Ghee / butter: 1 tablespoon (for greasing)
- Cashews and Raisins: 2 tablespoons (for garnish)`
Step-by-Step Instructions
1. Prepare the Chhena Base
How to Make Chhena from 2 Liters of Milk
Chhena is a key ingredient in many Indian sweets like rasgulla, sandesh, and chhena poda. It’s essentially fresh, homemade cheese made from curdled milk. Follow these simple steps to make chhena from 2 liters of milk:
Step-by-Step Instructions
A. Boil the Milk
- Pour 2 liters of milk into a large, heavy-bottomed pan.
- Heat it on medium flame while stirring occasionally to prevent burning.
- Bring the milk to a gentle boil.
B. Prepare the Curdling Agent
- While the milk is heating, take lemon juice or vinegar with an equal amount of water. This ensures the curdling process is smooth and doesn’t leave a strong acidic taste.
C. Curdle the Milk
- Once the milk starts boiling, reduce the flame to low.
- Gradually add the diluted lemon juice or vinegar to the milk, a little at a time.
- Stir gently until you see the milk separating into white curds (chhena) and a greenish liquid (whey).
D. Strain the Chhena
- Turn off the heat immediately once the milk has fully curdled.
- Place a muslin cloth or a clean kitchen towel over a strainer and pour the curdled mixture into it.
- Let the whey drain out completely.
- E. Rinse the Chhena
- To remove the sourness from the lemon juice or vinegar, rinse the chhena under cold running water while it’s still in the cloth.
- F. Drain Excess Water
- Gather the edges of the cloth and gently squeeze out the excess water.
- Hang the cloth for 30 minutes to ensure the chhena is soft but not too wet.
2. Assemble Ingredients
Put chhena in a big bowl add sugar, Semolina, Cardamom Powder, Ghee / butter,, Baking soda, Cashews and Raisins. Mix well all.
3. Prepare the Baking Dish and Bake
- Take a baking tray or any pan, grease it with ghee or butter.
- Pour the chhena mixture into the prepared baking dish and level the surface. Cover with lid and cook on gas stove for 15-20 minutes. Cook until the top layer is golden brown and firm.
- NOTE- you can also cook in oven, for this Preheat your oven to 180°C (350°F) put the chhena mixture and bake until the top layer is brown.
4. Cool and Serve
- Let the chhena poda cool completely before removing it from the dish.
- Slice into pieces and serve as a dessert or a festive offering.
Why You’ll Love This Recipe
Festive Delight: Perfect for special occasions or to treat your loved ones.
Authentic Taste: Captures the traditional flavor of Odisha in every bite.
Healthy and Wholesome: Made with fresh ingredients, it’s free from artificial flavors.
Simple Ingredients: Requires just a few pantry staples.
Conclusion
Chhena Poda is more than just a dessert; it’s a piece of Odisha’s rich culinary heritage. Its distinct caramelized flavor, combined with the softness of cheena ( made om milk ), makes it a dessert you’ll fall in love with. Whether you’re trying it for the first time or making it for a festive occasion, this simple yet exotic recipe is sure to impress. Give it a try , share with your love ones and relish the flavors of Eastern India! 😊
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