Chenna Poda

From Odisha with Love: Making Heavenly Chhena Poda in Your Kitchen

Have you ever craved a dessert so good it felt like a warm embrace? Chhena Poda, a cherished Odia delight, promises to take your taste buds on a journey of pure satisfaction.

Legend has it that Lord Jagannath, the principal deity of the Puri Jagannath Temple, holds a special fondness for Chhena Poda. In Odia, "Chhena" means "cottage cheese," and "Poda" means "baked," giving this dessert its simple yet evocative name: Baked Cheese!

The origin tale of Chhenapoda is one of pure, delectable destiny! It all began in the first half of the 20th century when Sudarshan Sahu, from the Odia village of Dasapalla, stumbled upon this delightful creation. Leftover chenna (cottage cheese) was given a new life with a twist of sugar and spice, then baked in a preheated chulha (clay oven), giving birth to a baked masterpiece: Chenna Poda. 

Sounds tempting, doesn't it? To quickly satisfy those taste buds, let's dive into the simple steps for making this delectable Chenna Poda sweet.

 
How to Make Chhena Poda: An Easy Recipe Guide for a Delicious Treat

While the ingredient list for Chenna Poda is commendably concise, the baking process itself requires a moderate time commitment. Traditionally, this delectable treat is prepared using a chulha, a small earthen, or a brick stove. However, for a more convenient home-based approach, an oven can be readily substituted. Hence, the resulting dessert bears some resemblance to a paneer cake.

Chenna Poda recipe's simplicity and ease of execution will likely surprise even novice cooks. Unlike many intricate baking recipes with numerous steps, Chenna Poda can be effortlessly prepared in a single bowl. Therefore, this inherent ease of preparation is a hallmark of this treasured recipe.

So, brace yourself for the ultimate indulgence with our easy Chhena Poda recipe guide!

Chhena Poda Ingredients (Serving 4 People):

For the Chenna:

1-litre whole milk
2 tablespoons lemon juice (or enough to curdle the milk)
For the Chhena Poda Batter:
250 grams fresh paneer (or chenna) - crumbled
½ cup sugar (granulated)
¼ cup semolina (sooji)
¼ teaspoon cardamom powder
2 tablespoons ghee (clarified butter), melted
A pinch of salt

For Baking:

Ghee or cooking spray (for greasing the baking pan)
Create your Chhena Poda by following the below step-by-step guide at home and indulge in its rich, creamy goodness:

Step-by-Step Guide:

Step 1: Making the Chenna:

Pour 1 litre of whole milk into a heavy-bottomed saucepan and heat it over medium flame. Once the milk starts simmering, add 2 tablespoons of lemon juice gradually, stirring gently until the milk curdles. Strain the curdled milk with the help of a cheesecloth-lined colander to separate the chenna (paneer) from the whey. Rinse the chenna under cold water to remove any trace of lemon juice and squeeze out excess water. Hang the chenna in the cloth for about 30 minutes to drain completely.

Pro Tip! For a clear separation of curd and whey, use freshly squeezed lemon juice to curdle the milk.

Step 2: Preparing the Chhena Poda Batter:

In a mixing bowl, crumble the freshly prepared paneer (chenna). Add ½ cup of granulated sugar, ¼ cup of semolina (sooji), ¼ teaspoon of cardamom powder, 2 tablespoons of melted ghee, and a pinch of salt to the crumbled paneer. Mix all the ingredients until well combined. The semolina adds texture, while cardamom powder enhances the flavour.

Now that your flavourful Chenna Poda batter is prepared, it's time to transform it into a golden delight! This recipe offers two baking methods: the traditional gas oven and the convenient microwave. Pick the technique that best suits your tools and preferences!

Step 3: Baking and Making

Note: For the baking pan, you have several options: line it with chopped banana leaves and then grease them with ghee (traditional method). Alternatively, use butter paper or parchment paper for lining, or grease the pan itself.

In a Gas Oven:

Preheat your oven to 180°C and lubricate the baking pan generously with ghee or cooking spray. Transfer the prepared Chhena Poda batter to the greased baking dish or pan, spreading it out evenly. Keep the baking pan in the preheated oven and bake for about 45-50 minutes until the top turns golden brown.

Do not forget to check if it's done; insert a toothpick into the centre, and it should come out clean. Once baked, remove the Chhena Poda from the oven and let it cool in the pan for about 10-15 minutes before slicing.

In a Microwave Oven:

Grease a microwave-safe baking dish with ghee or cooking spray. Transfer the Chhena Poda batter to the greased baking dish, spreading it out evenly. Microwave on high for about 6-7 minutes until the top turns golden brown. Watch over it to avoid overcooking. Let it stand in the microwave for a couple of minutes before removing it.

Some Tips!

Alter the sweetness as per your taste preference by adding more or less sugar.
Allow the Chhena Poda to cool completely before slicing to ensure it holds its shape.

For a better flavour, you can add a tablespoon of grated khoya (reduced milk solids) to the Chhena Poda batter.

With these clear instructions and professional tips, you'll be able to create a set of heavenly Chhena Poda that's certain to impress your taste buds and leave you craving for more!

Conclusion

Weave the magic of Odisha into your kitchen with this easy Chhena Poda recipe! Simple steps and handy tips guide you toward crafting your masterpiece. Savour the rich, creamy texture with a hint of caramel sweetness. Choose your baking method – gas oven or microwave – and be ready to be surprised by the ease and deliciousness of this traditional dessert.

FAQs

Is it possible to replace ingredients?

Of course! If paneer isn't available, substitute ricotta cheese. Replace a spoonful of grated khoya with some sugar for a more flavourful option.

Can I make Chhena Poda with store-bought paneer?

Absolutely! If fresh chenna (paneer) is not easily accessible, you can use store-bought paneer. On the other hand, in terms of flavour and texture, freshly prepared chenna usually produces the best results.

Can I store Chhena Poda in the freezer so I can eat it later?

It is possible to freeze Chhena Poda for later use. After the Chhena Poda pieces have completely cooled, encase each one individually in plastic wrap and keep them in an airtight freezer-safe container to keep fresh for up to one month. Before serving, just let them defrost at room temperature.