odiaMediumvegetariansoy free
Chhena Poda
POPULARITY
0.0/5
TASTE SCORE
9/10
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.
SERVINGS
8
INGREDIENTS
For 8 servings
NUTRITION · PER SERVING
263
263
CALORIES · 1 SLICE
Protein9g · 14%
Carbs33g · 50%
Fat11g · 38%
Fiber0g
Sodium268mg
Potassium114mg
Phosphorus126mg
INSTRUCTIONS
5 steps.
5 STEPS
- 1
Preheat your oven to 180°C (350°F)
- a.Grease a 7-inch round cake pan with ghee and line the bottom with parchment paper.
- 2
Knead the chhena
- a.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.
- 3
Mix the batter
- a.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.
- 4
Bake the Chhena Poda
- a.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.
- 5
Cool and serve
- a.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.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect Chhena Poda is well-kneaded chhena. Don't skip this step, as it ensures a smooth, non-crumbly texture.
- 2Use fresh, full-fat chhena for the best flavor and texture. If your chhena has excess water, squeeze it out before kneading.
- 3For a more traditional flavor, you can line the cake pan with banana leaves instead of parchment paper.
- 4Don't be afraid of the dark, caramelized top; that's the signature 'poda' or 'burnt' characteristic of the dessert.
- 5Allow the cake to cool completely before slicing. Cutting it while warm will cause it to fall apart.
RECIPE VARIATIONS
Adapt it for your goals.
nut free
Nut free
Simply omit the cashews and raisins. The dessert will still be delicious on its own.
quickQuick
If you are short on time, use store-bought paneer. Crumble it thoroughly in a food processor before starting the kneading process.
healthyHealthy
Reduce the sugar to 150g and replace half of the suji with almond flour for a slightly lower-carb version.
PAIRS WELL WITH