Chhena poda, literally 'burnt cheese', comes from Nayagarh district in Odisha, where a confectioner is said to have left sweetened chhena in a cooling wood-fired oven overnight in the 1940s. The result became the state's signature sweet and is also offered to Lord Jagannath. Traditional sweet shops still bake it in sal leaves over wood fire.
It tastes like a rustic Indian cheesecake. The outside is deep brown, caramelised and slightly chewy, while the inside stays soft, moist and spongy with the milky sweetness of fresh chhena and the warmth of cardamom. A little semolina holds it together. It is served in wedges, warm or at room temperature, and keeps well for a couple of days.
At a glance
| Region | Odisha |
|---|---|
| Cuisine | Odia |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 40 minutes |
| Cook time | 50 minutes |
| Total time | 90 minutes |
| Serves | 6 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | No |
| Key ingredients | chhena / sugar / semolina / cardamom |
Ingredients
- Chhena from 1.5 litres full-cream milk (about 300 g), drained
- 1/2 cup sugar
- 2 tbsp fine semolina (sooji)
- 1/2 tsp green cardamom powder
- 1 tbsp ghee plus extra for greasing
- 1 tbsp chopped cashews
- 1 tbsp raisins
- Banana or sal leaves for lining (optional)
Method
- Make chhena by curdling boiled milk with lemon juice, straining it through muslin, rinsing and hanging it for 1 hour so it is well drained.
- Crumble the chhena into a bowl and knead with the heel of your palm for 3-4 minutes until fairly smooth.
- Add sugar, semolina, cardamom powder and ghee and knead again for 2 minutes. Fold in cashews and raisins. Leave the mixture to rest for 20 minutes so the semolina absorbs moisture.
- Preheat the oven to 180 C. Grease a 15 cm round cake tin and line it with banana leaf if using, greased with ghee.
- Spread the mixture evenly in the tin and smooth the top.
- Bake for 45-50 minutes until the top and sides are deep golden brown and a skewer inserted in the centre comes out clean.
- Cool in the tin for 30 minutes, then unmould and cut into wedges.
Tips
- Without an oven, bake it in a heavy kadhai on a stand with salt underneath, covered, on low heat for about 1 hour.
- Sprinkle 1 tbsp sugar over the top before baking for a darker caramel crust.
- Chhena that is too wet makes a soggy centre; squeeze it well before kneading.
Serve with
Warm or at room temperature, on its own or after an Odia thali.