odiaMediumvegetariannut freesoy free

Chhena Poda

Name: Chhena Poda
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: odia
Ingredients: 2 l milk (full-fat); 3 tbsp lemon juice (mixed with 3 tbsp water for curdling); 3 tbsp water (to mix with lemon juice for curdling); 0.75 cup sugar; 2 tbsp semolina; 3 pcs green cardamom (seeds powdered); 1 tbsp ghee (for greasing the pan); 1 pcs banana leaves (small piece, to line the pan if available)

RATING

4.6/5(178)

TASTE SCORE

9/10

A beloved Odia baked cottage cheese dessert with a caramelized top and soft, lightly grainy center. Fresh chhena is mixed with sugar, semolina, and cardamom, then baked until deep golden and fragrant.

PREP

25m

COOK

55m

SERVES

1 SLICE

257 cal

SERVINGS

INGREDIENTS

For 8 servings

2 lmilk · full-fat3 tbsplemon juice · mixed with 3 tbsp water for curdling3 tbspwater · to mix with lemon juice for curdling¾ cupsugar2 tbspsemolina3 pcsgreen cardamom · seeds powdered1 tbspghee · for greasing the pan1 pcsbanana leaves · small piece, to line the pan if available

NUTRITION · PER SERVING

257

CALORIES · 1 SLICE

Protein9g · 14%

Carbs34g · 53%

Fat10g · 35%

Fiber0g

Sugar31g

Saturated fat6g

Cholesterol30mg

Sodium111mg

Potassium399mg

Phosphorus217mg

How we calculate →

METHOD · 9 STEPS

prep · ~10 min
Prepare the pan and heat the oven.
Heat the oven to 180°C. Grease a small round or loaf pan with ghee. Line the base and sides with banana leaf if using, and lightly grease it too.
boil · ~15 min
Boil the milk.
Pour the milk into a heavy pot and bring it to a gentle boil over medium heat, stirring now and then so it does not catch at the bottom.
mix · ~4 min
Curdle the milk to make chhena.
1.Lower the heat and add the diluted lemon juice a little at a time.
2.Stir gently until the milk separates into curds and pale whey.
3.Stop adding lemon juice as soon as the whey looks mostly clear.
4.Let it stand for 2 minutes so the curds settle.
TIPDo not overboil after curdling or the chhena can turn rubbery.
prep · ~20 min
Drain and rinse the chhena.
Strain the curdled milk through a clean cloth or fine strainer. Rinse the chhena with 1 liter water to remove the lemony taste, then let it drain well for 15 to 20 minutes until moist but not wet.
mix · ~8 min
Mash the chhena with sugar and semolina.
1.Transfer the drained chhena to a wide bowl.
2.Mash it well with your fingers or palm until mostly smooth but still lightly grainy.
3.Add sugar, semolina, and powdered cardamom seeds.
4.Mix and mash again until the sugar starts dissolving and the mixture holds together.
TIPKeep a little texture in the chhena for the classic soft, grainy bite.
assemble · ~2 min
Spread the mixture in the pan.
Spoon the chhena mixture into the prepared pan and level the top gently without pressing too hard.
bake · ~45 min
Bake until deep golden and caramelized.
Bake for 40 to 45 minutes, until the top is richly browned and the edges look slightly darker. A skewer inserted in the center should come out mostly clean.
TIPThe dark top is the signature of chhena poda, so let it color well without burning.
rest · ~30 min
Cool the chhena poda in the pan.
Set the pan on a rack and let the dessert cool completely so it firms up and slices neatly.
serve
Unmold and cut into slices.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Stop adding lemon juice as soon as the whey turns pale greenish-clear; extra acid can make the chhena tough.
2
Drain the chhena until just moist, not dry; excess water makes the baked center pasty and slows browning.
3
Mash only until the mixture holds together; a little graininess is what gives authentic chhena poda its texture.
4
Do not pack the mixture tightly into the pan, or the dessert can turn dense instead of soft.
5
Bake until the top is deeply browned, not merely golden; that caramelized crust is the hallmark flavor.
6
Cool completely before unmolding so the semolina can set the center and the slices come out clean.
7
Banana leaf lining adds a subtle earthy aroma and also helps prevent sticking at the edges.