Chena Poda is a traditional sweet from Odisha, India. It is made with homemade cottage cheese, sugar, and a few other ingredients. The cottage cheese is kneaded and mixed with semolina, powdered sugar, cardamom powder, and chopped raisins and cashew nuts. The mixture is then baked in an oven until it develops a golden-brown crust. Chena Poda has a caramelized flavor and a creamy texture. It is often served as a dessert during celebrations and special occasions in Odisha.
Chena Poda is a classic and much-loved sweet from Odisha, a state in eastern India. It holds a special place in the hearts of Odia people and is often considered a must-have dessert for celebrations and special occasions. The name “Chena Poda” translates to “burnt cheese” in Odia, which aptly describes its unique caramelized flavor and slightly smoky aroma.
The main ingredient in Chena Poda is homemade cottage cheese, also known as chena or paneer. This creamy and crumbly cheese forms the base of the dessert, providing a rich and indulgent texture. To make Chena Poda, you will need 1 and 1/2 cups of homemade cottage cheese. If you don’t have access to homemade cottage cheese, you can use store-bought paneer as a substitute.
In addition to the cottage cheese, the recipe calls for a few other ingredients to enhance the flavor and texture. These include suji or semolina, which adds a slight graininess and helps bind the ingredients together. You’ll also need powdered sugar to sweeten the dessert, giving it a delightful sweetness. Chopped raisins and cashew nuts are added for a touch of crunch and natural sweetness, while cardamom powder lends a fragrant and aromatic note to the dish.
To prepare Chena Poda, start by kneading the homemade cottage cheese until it becomes soft and smooth. This step helps to remove any lumps and ensures a creamy consistency. Next, add suji, powdered sugar, and powdered cardamom to the kneaded cottage cheese, and mix everything well. As the sugar is incorporated, you’ll notice the chena becoming moist and smooth, creating a cohesive mixture.
Once the base is prepared, it’s time to add the chopped raisins and cashew nuts, which provide delightful bursts of flavor and texture. If you prefer, you can also include chopped pistachios for an additional nutty element. Thoroughly mix all the ingredients together to ensure an even distribution of flavors.
Preheat your oven to 400°F (200°C) while preparing the chena mixture. Grease a baking tray with ghee or butter and dust it with brown sugar. The brown sugar adds a caramelized touch to the final product, giving the Chena Poda its characteristic deep brown color and a slightly caramelized crust.
If desired, you can add half a teaspoon of baking powder to the chena mixture just before transferring it to the baking tray. This ingredient helps the dessert rise and become slightly lighter in texture, though it is optional and not traditionally used in Chena Poda.
Spread the chena mixture evenly in the greased and dusted baking tray, ensuring a smooth and leveled surface. Bake the Chena Poda in the preheated oven at 400°F (200°C) for approximately 30 minutes. During this time, the chena will rise and develop a golden-brown crust, while the interior remains moist and creamy.
After the initial baking, cover the baking tray with a greased aluminum foil and continue baking at a lower temperature of 200°F (100°C) for an additional 20 minutes. This step allows the flavors to meld and ensures a uniform texture throughout the dessert. Take caution while handling the hot baking tray and foil.
To check for doneness, insert a toothpick or knife into the center of the baked chena. If it comes out clean, with no sticky chena mixture, the Chena Poda is ready. If necessary, bake it for a little longer until the toothpick or knife comes out clean.
Allow the Chena Poda to cool down before carefully transferring it to a plate. Cut it into slices and serve at room temperature. The dessert is best enjoyed
Chena Poda
Ingredients
- 1½ cup homemade cottage cheese (chena)
- 1 tablespoon suji/semolina
- 1½ cup powdered sugar
- 2 tablespoon chopped raisins
- 2 tablespoon chopped cashew nuts
- 1 tablespoon chopped pistachios (optional)
- 1 tablespoon powdered cardamom
- 1/2 teaspoon baking powder (optional)
- Ghee or butter for greasing
Instructions
- Take the homemade chena (cottage cheese) in a flat plate and knead it with your palm until it becomes soft.
- Add suji (semolina), powdered sugar, and powdered cardamom to the kneaded chena. Mix them well. The mixture will become moist and smooth.
- Add the chopped raisins, cashew nuts, and pistachios (if using), and mix again.
- Preheat the oven to 400°F (200°C). Grease a baking tray with ghee and dust it with brown sugar.
- Optionally, add baking powder to the chena mixture and mix well. Transfer the mixture to the greased baking tray, spreading it evenly. Flatten the surface with a knife or spatula.
- Bake for 30 minutes at 400°F (200°C). The chena will rise like a cake.
- Grease a piece of aluminum foil with butter and cover the baking tray. Continue baking at 200°F (100°C) for 20 minutes. Be cautious as the baking tray will be hot.
- To check if it's done, insert a toothpick or knife into the center of the baked chena. If it comes out clean, the Chena Poda is ready. If not, bake it for a little longer.
- Allow it to cool, then transfer it to a plate and cut into slices. Serve and enjoy!
Notes
- Homemade cottage cheese (1.5 cups): Approximately 315 calories
- Semolina (1 tablespoon): Approximately 30 calories
- Powdered sugar (1.5 cups): Approximately 720 calories
- Raisins (2 tablespoons): Approximately 60 calories
- Cashew nuts (2 tablespoons): Approximately 160 calories
- Ghee/butter (for greasing): Calorie content depends on the amount used and can vary significantly.
