Chenna Poda Recipe: The Traditional Odia Cheese Delight
Chenna Poda, a beloved dessert hailing from the state of Odisha in Eastern India, translates to “Roasted Cheese” in Odia. It is a traditional sweet made from chenna (homemade cottage cheese), sugar, and an assortment of aromatic spices, with cashew nuts and raisins adding texture and flavor. The dessert is slow-baked, allowing the sugar to caramelize, turning the dessert a beautiful golden-brown, which imparts a rich, caramel-like taste.
This soft, pillowy treat is a delightful fusion of flavors—rich, creamy, and subtly sweet—making it a favorite for many, especially during festive occasions. Uniquely, Chenna Poda is one of the few Indian desserts where the predominant flavor comes from the caramelization of sugar, making it stand out among other traditional sweets. Chenna Poda is not only delicious but also a great source of protein, thanks to the paneer (chenna), making it an indulgence with a touch of health.
Course:
Dessert
Cuisine:
Odia (Eastern Indian)
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams |
| Sugar (powdered) | 4 tablespoons |
| Ghee | 1-1/2 tablespoons |
| Milk | 4 tablespoons |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Cashew Nuts (broken) | Few pieces |
| Sultana Raisins | As required |
For Caramelizing:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Sugar | 2-3 tablespoons |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes
Servings:
8-10 slices
Instructions:
Step 1: Preparing the Chenna Mixture
Start by taking fresh paneer or homemade chenna, and knead it well with your hands to make it soft and pliable. This is the foundation of your dessert, so make sure the paneer is smooth and without any lumps.
Add powdered sugar and cardamom powder to the paneer. Mix them together thoroughly until all the ingredients are evenly incorporated. This step infuses the chenna with sweetness and fragrance, giving it the rich flavor profile characteristic of Chenna Poda.
Next, incorporate sooji (semolina), ghee, and milk into the mixture. The semolina helps bind the ingredients, while the ghee and milk add richness and moisture. Mix until all ingredients are well-combined.
Step 2: Preparing the Cashews and Raisins
In a separate pan, heat a small amount of ghee over medium heat. Once melted, fry broken cashew nuts and raisins until they turn golden brown and aromatic. Be careful not to burn them. Once fried, set them aside to cool for a moment before adding them to the chenna mixture. These will add texture and a subtle nutty flavor to the dessert.
Step 3: Caramelizing Sugar
Now, it’s time to prepare the base of the dessert by caramelizing the sugar. In a baking tray or tin, heat 1 tablespoon of ghee over the stovetop. Once the ghee is melted, add 2-3 tablespoons of sugar to the pan. Hold the pan carefully over the flame until the sugar starts to caramelize, turning golden brown. This caramelized sugar will form the base of your Chenna Poda, adding a deep, rich flavor.
Step 4: Assembling the Dessert
Once the sugar has caramelized, turn off the heat and immediately transfer the prepared chenna mixture into the pan over the caramelized sugar. Spread the mixture evenly across the pan and gently tap it to ensure it settles well.
Step 5: Baking
Preheat your oven to 180°C (350°F). Once the oven is ready, place the pan with the chenna mixture inside and bake for 40-45 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean. The slow baking process allows the flavors to meld together beautifully.
Step 6: Cooling and Serving
After baking, remove the pan from the oven and allow the Chenna Poda to cool for at least 2 hours on a wire rack. This cooling period is essential for the dessert to set properly and firm up.
Once it has cooled, carefully invert the pan onto a serving plate, gently removing the Chenna Poda. You’ll be left with a perfectly caramelized, golden-brown dessert.
Step 7: Cutting and Serving
Cut the cooled Chenna Poda into slices and serve as a delightful dessert for any occasion. This sweet treat pairs wonderfully with a hot cup of Masala Chai and Whole Moong Dal Vada, making for a perfect combination of flavors.
Tips & Variations:
- Texture: If you prefer a softer texture, reduce the baking time slightly. Keep an eye on the dessert while baking to avoid overcooking.
- Add Fruits: You can experiment by adding a handful of chopped fruits like mango or apple to the chenna mixture for a fruity twist.
- Sugar Caramelization: If you’re cautious about caramelizing sugar, make sure to use a heavy-bottomed pan and keep the heat low to avoid burning the sugar.
- Make it Vegan: For a vegan version, replace the ghee with coconut oil and the milk with any plant-based milk like almond or oat milk.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 grams |
| Carbohydrates | 20 grams |
| Fat | 8 grams |
| Fiber | 0.5 grams |
| Sugar | 15 grams |
Chenna Poda is a beautiful dessert with deep roots in Odia culture, combining rich flavors and textures into a single, satisfying dish. The caramelized sugar base, combined with the soft, protein-packed chenna, makes it a perfect choice for those looking to indulge in a comforting, traditional treat. Enjoy this delight with friends and family, and bring a taste of Odisha into your kitchen today!
