Chhena Poda, an exquisite dessert hailing from the Indian state of Odisha, stands out for its unique preparation and delightful taste. This baked cheese sweet, literally meaning “burnt cheese,” is a testament to the rich culinary traditions of Odisha. With its caramelized crust and soft, creamy interior, Chhena Poda is not just a treat for the taste buds but also a slice of Odisha’s cultural heritage.
What is Chhena Poda?
Chhena Poda, often referred to as the ‘Indian cheesecake,’ is a traditional sweet made from fresh paneer or chhena. The dessert is characterized by its distinctive caramelized flavor, which is achieved by baking chhena mixed with sugar, semolina, and cardamom until it develops a rich, brown crust. The result is a dessert that is both crunchy on the outside and soft on the inside, offering a harmonious blend of textures and flavors.
The Origins of Chhena Poda
The history of Chhena Poda is as intriguing as its taste. It is believed that this delicacy was accidentally discovered by Sudarshana Sahu, a confectioner in the small town of Nayagarh in Odisha. According to local lore, Sahu left some sweetened chhena in a warm oven overnight. The next morning, he found that it had developed a caramelized crust and an irresistible flavor, thus giving birth to Chhena Poda. Over the years, it has become an iconic sweet in Odisha, celebrated during festivals and special occasions.
Ingredients for Chhena Poda
To prepare Chhena Poda at home, you will need the following ingredients:
- Full Cream Milk (दूध) – 1.5 Litres
- Fine Semolina (बारीक सूजी) – 3 Tablespoons
- Sugar Powder (पिसी चीनी) – 3/4 Cup (150 grams)
- Salt (नमक) – 1 Pinch
- Chhena Water (छेना पानी) – 2-3 Spoons
- Cardamom Powder (इलायची पाउडर) – A pinch
- Ghee (घी) – 2 Tablespoons
- Baking Soda (बेकिंग सोडा) – 2 Pinches
- Dry Fruits (सूखे मेवे) – Chopped, as desired (e.g., cashews, almonds, pistachios)
- Sugar (चीनी) – Some for sprinkling
Rocky and Mayur in their journey through Odisha as they explore the legendary Chhena sweets
Step-by-Step Recipe for Making Chhena Poda
Preparing the Cake Mould
- Greasing the Mould: Take a cake mould and grease it with some oil. Place green leaves (banana leaves are traditional) inside the mould and apply a bit more oil on them. Set aside.
Preparing the Cooker
- Preheating the Cooker: Place a pressure cooker on the flame. Add some reused salt to the base, and place a steel ring inside the cooker. Remove the whistle and rubber gasket from the lid, cover the cooker, and allow it to preheat.
Making Chhena
- Boiling the Milk: Pour the full cream milk into a large pot and bring it to a boil. Once it starts boiling, turn off the flame.
- Curdling the Milk: Gradually add a mixture of vinegar and water to the boiled milk, stirring continuously until the milk curdles and separates into chhena (cheese) and whey.
- Straining the Chhena: Place a strainer over a bowl and line it with a clean cloth. Pour the curdled milk into the strainer, allowing the whey to drain out. Rinse the chhena under cold water to remove the vinegar taste and let it sit to drain excess water.
- Mashing the Chhena: Once the chhena is dry, transfer it to a plate (thali) and mash it thoroughly with your fingers until smooth.
Preparing the Chhena Poda Batter
- Mixing Semolina and Sugar: Add the fine semolina to the mashed chhena and mix well. Then add the powdered sugar and a pinch of salt, combining everything thoroughly. Cover the mixture and let it rest for 15 minutes.
- Adding Final Ingredients: After resting, add chhena water, cardamom powder, baking soda, ghee, and finely chopped dry fruits (such as cashews, almonds, and pistachios) to the mixture. Mix everything well.
Baking the Chhena Poda
- Preparing the Cake Tin: Sprinkle some sugar in the greased cake tin to create a caramelized layer on the bottom.
- Pouring the Batter: Pour the prepared batter into the cake tin, spreading it evenly. Sprinkle more finely chopped dry fruits on top.
- Baking: Place the cake tin inside the preheated cooker. Cover the cooker and bake the Chhena Poda on medium flame for 55-60 minutes. Check the cake by inserting a toothpick; it should come out clean when done.
- Cooling: Turn off the flame and allow the Chhena Poda to cool inside the cooker for about 30 minutes. This helps it to set properly.
Serving Chhena Poda
- Demoulding and Cutting: Once cooled, carefully remove the Chhena Poda from the cake tin. Cut it into pieces and serve. Enjoy the soft, spongy, and delicious Chhena Poda with your family and friends.
Tips for Perfect Chhena Poda
- Fresh Chhena: Always use fresh chhena for the best texture and flavor.
- Even Baking: Ensure the heat is evenly distributed while baking to avoid burning the bottom.
- Resting Time: Allowing the batter to rest helps in achieving a better texture.
Nutritional Value of Chhena Poda
Chhena Poda is not just a treat for the taste buds but also packs a nutritional punch. It is rich in protein due to the chhena, and the nuts add healthy fats and essential vitamins. However, it is also high in sugar and should be enjoyed in moderation as part of a balanced diet.
Chhena Poda in Festivals and Celebrations
In Odisha, Chhena Poda holds a special place in festive celebrations. It is particularly popular during the Durga Puja festival, where it is offered to the goddess as a part of the traditional bhog (offerings). The dessert’s unique flavor and texture make it a crowd-pleaser, and it is often served at weddings and other auspicious occasions.
Chhena Poda: A Culinary Treasure of Odisha
Chhena Poda’s journey from a small town in Odisha to becoming a cherished dessert across India is a testament to its irresistible appeal. Its rich flavor, unique texture, and cultural significance make it a true culinary treasure. Whether enjoyed in its traditional form or with modern twists, Chhena Poda continues to delight sweet lovers and food enthusiasts alike.
Chhena Poda recipe without oven | छेना पोडा बनाने का आसान तरीका | Chef Ranveer Brar
Chhena sweets by Rocky and Mayur
Join Rocky and Mayur in their journey through Odisha as they explore the legendary Chhena sweets in the latest episode of #RoadTrippinwithRnM. Experience the transformation of this region, from its quaint single-lane roads shaded by trees to its modern bustling streets. Delight in the unique smoky flavor of the traditional Chhena Poda and other Chhena-based sweets, cooked on wood fire and enjoyed by locals and visitors alike. Discover the rich history and unmatched taste that make these sweets an essential part of Odisha’s culinary heritage. Whether you’re a sweet lover or a travel enthusiast, this episode is a treat for all!
History and Transformation: The tradition of Chhena sweets, especially Rasgullas, in Odisha is old. Before 2011, the area had single-lane roads, shaded by trees, with small shops selling freshly made Rasgullas. The region has now modernized significantly and changed a lot compared to the past.
Unique Characteristics of Sweets: The Rasgullas here are not the traditional white ones but have a unique smoky flavor as they are cooked on wood fire. They are made from Chhena (cheese), and their quality and texture depend on the amount of sugar and semolina used.
Varieties of Chhena Sweets: Various types of Chhena sweets are made in Odisha, such as Chhena Poda and Chhena Gaja. These sweets have different textures and tastes. Chhena is prepared by removing water and hardening it, then mixed with semolina and cooked with sugar.
Popularity of Sweets: Odia people use these sweets during festivals and special occasions. They are very fond of Chhena-based sweets and enjoy them thoroughly. The popularity of these sweets is so high that they are often given as gifts.
Travel and Experience: Traveling through Odisha’s roads, one can enjoy numerous shops along the highway offering these sweets. The diversity and taste of the sweets here provide a unique experience. Tasting these sweets during a journey is an exciting experience, making the place a paradise for sweet lovers.
FAQs
What is Chhena Poda made of?
Chhena Poda is made from fresh chhena (paneer), sugar, semolina, ghee, cardamom powder, and nuts.
How is Chhena Poda different from other Indian sweets?
Unlike many Indian sweets that are fried or cooked on the stovetop, Chhena Poda is baked, giving it a distinctive caramelized crust and a soft interior.
Can Chhena Poda be stored for later consumption?
Yes, Chhena Poda can be stored in an airtight container in the refrigerator for up to a week. It is best served at room temperature or slightly warmed.
Is Chhena Poda gluten-free?
Traditional Chhena Poda contains semolina, which is not gluten-free. However, you can make a gluten-free version by substituting semolina with gluten-free flour or cornstarch.
What occasions is Chhena Poda typically served at?
Chhena Poda is commonly served during festivals, weddings, and other special occasions in Odisha. It is also a popular dessert to serve to guests.
Can I make Chhena Poda without an oven?
Yes, Chhena Poda can be made in a stovetop or pressure cooker by using a thick-bottomed pan and ensuring even heat distribution.
