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A legendary Odia dessert, this baked cheese cake is made from fresh chhena, sugar, and semolina. It boasts a beautifully caramelized crust and a soft, melt-in-your-mouth texture, a true delight from Odisha.
Preheat your oven to 180°C (350°F). Grease a 7-inch round cake pan with ghee and line the bottom with parchment paper.
Knead the chhena. Place the crumbled chhena in a large bowl or on a clean work surface. Using the heel of your palm, knead the chhena for 8-10 minutes until it becomes smooth, creamy, and releases some of its fat. There should be no large grains left.
Mix the batter. To the smooth chhena, add the sugar, suji, melted ghee, cardamom powder, baking powder, and salt. Mix everything gently with your hands or a spatula until just combined. Do not overmix. Fold in half of the chopped cashews and all of the raisins.
Bake the Chhena Poda. Transfer the mixture to the prepared cake pan and spread it evenly. Sprinkle the remaining chopped cashews on top. Bake in the preheated oven for 40-45 minutes, or until the top is a deep golden brown and a skewer inserted into the center comes out clean.
Cool and serve. Once baked, remove the pan from the oven and let it cool on a wire rack completely. This can take about 1-2 hours. Once fully cooled, run a knife around the edges and carefully invert the Chhena Poda onto a plate. Slice and serve at room temperature.
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A legendary Odia dessert, this baked cheese cake is made from fresh chhena, sugar, and semolina. It boasts a beautifully caramelized crust and a soft, melt-in-your-mouth texture, a true delight from Odisha.
This odia recipe takes 65 minutes to prepare and yields 8 servings. At 245.78 calories per serving with 9.6g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Simply omit the cashews and raisins. The dessert will still be delicious on its own.
If you are short on time, use store-bought paneer. Crumble it thoroughly in a food processor before starting the kneading process.
Reduce the sugar to 150g and replace half of the suji with almond flour for a slightly lower-carb version.