Chhena poda, meaning “burnt cheese” in Odia, is a delectable cheese dessert originating from the state of Odisha in eastern India. Don’t let the name fool you, this delicacy is anything but burnt! Imagine a creamy, cheesecake-like dessert with a caramelized, slightly browned crust and a subtle sweetness that lingers on your tongue. It’s a dessert that’s sure to impress your friends and family, and the best part is, it’s surprisingly easy to make at home!
Ingredients You’ll Need:
For this delightful journey into the heart of Odia cuisine, you will need the following:
For the Chhena:
- 1 liter full-fat milk (whole milk)
- 1/4 cup lemon juice or white vinegar
- 1/4 cup water
For the Dessert:
- 200 grams chhena (freshly made or store-bought)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup semolina (suji/rava)
- 1/4 teaspoon cardamom powder
- 1/4 cup chopped nuts (cashews, almonds, pistachios)
- 2 tablespoons ghee (clarified butter) + extra for greasing
Tools of the Trade:
- Heavy-bottomed saucepan
- Cheesecloth or muslin cloth
- Mixing bowls
- Baking dish (8×8 inch or similar)
Let’s Make Chhena Poda: A Step-by-Step Guide
1. Preparing the Chhena (Paneer):
- In a heavy-bottomed saucepan, bring the milk to a boil over medium heat.
- Once boiling, reduce the heat to low and slowly add the lemon juice or vinegar mixed with water. Stir gently until the milk curdles and the whey separates.
- Turn off the heat and line a colander with cheesecloth or muslin cloth. Place the colander over a large bowl to catch the whey. Pour the curdled milk into the lined colander.
- Rinse the chhena under cold water to remove any lingering sourness from the lemon juice or vinegar.
- Gather the edges of the cheesecloth and gently squeeze out excess water.
- Hang the cheesecloth for about 30-45 minutes to drain any remaining whey. You want a soft, crumbly chhena for this recipe.
2. Creating the Chhena Poda Batter:
- In a mixing bowl, crumble the chhena until it resembles bread crumbs. Avoid kneading it.
- Add the sugar, semolina, cardamom powder, and chopped nuts. Mix well until everything is combined.
- Gradually add the melted ghee to the chhena mixture, mixing gently with your hands or a spatula until you achieve a smooth and homogenous batter. The batter should be thick but pourable.
3. Baking the Chhena Poda:
- Preheat your oven to 350°F (180°C). Grease an 8×8 inch baking dish with ghee.
- Pour the chhena poda batter into the prepared baking dish and spread evenly. Gently tap the dish on the counter a couple of times to release any air bubbles.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the sides start to pull away from the pan. The center should be just set.
4. Cooling and Serving:
- Once baked, remove the chhena poda from the oven and allow it to cool completely in the baking dish. This allows it to set properly. The chhena poda will continue to cook slightly from the residual heat.
- Once cooled, cut the chhena poda into squares or diamonds. Serve it at room temperature for the best flavor and texture.
Tips for Chhena Poda Perfection:
- Freshness Matters: Using freshly made chhena yields the best results, but store-bought chhena works well too.
- Sugar Level: Adjust the sugar quantity to your preference. Some prefer it less sweet, while others enjoy a sweeter dessert.
- Nutty Variations: Experiment with different types of nuts like walnuts or pecans for a unique flavor twist.
- Doneness Check: To ensure the chhena poda is cooked through, insert a toothpick into the center. If it comes out clean, it’s ready.
- Caramelized Crust: For a more caramelized crust, broil the chhena poda for the last few minutes of baking. Keep a close watch to prevent burning.
FAQs About Making Chhena Poda:
Can I make Chhena Poda without an oven?
Absolutely! Traditionally, it is baked in a stovetop oven. Grease a heavy-bottomed pan, place the baking dish inside, and cook on low heat for about an hour, or until golden brown and set.
My Chhena Poda is too dry, what went wrong?
Overbaking can lead to dryness. Ensure you don’t bake it for longer than necessary. Additionally, using fresh chhena and not squeezing out all the moisture while preparing it helps retain moisture.
Can I store Chhena Poda?
Yes, you can store leftover chhena poda in an airtight container in the refrigerator for 2-3 days. To enjoy it warm, microwave it for a few seconds before serving.
A Taste of Tradition:
Chhena poda holds a special place in Odia culture. Often served during festivals and celebrations, it’s a dessert that brings people together. The simplicity of its ingredients and the unique caramelized flavor make it a timeless classic.
Chhena Poda Baking
Sliced Chhena Poda
I encourage you to try this recipe and experience the magic of chhena poda. It’s a dessert that will surely become a favorite in your household. Don’t forget to share your baking experience and photos with us in the comments below! Happy baking!
