Never in my life I was aware about the existance of this soulful mithai called Chhena Poda which literally translates into Burnt Cheese in Odiya . Chhena which is usually made with cow’s milk is softer version of Paneer. Chhena Poda had been on my mind ever since I saw Chef Ranveer @ranveer.brar make it on episode named Accidental Cuisines of Raja Rasoi aur Andaaz Anokha. Although I get to watch only snippets from each of the episodes on youtube, I have repeatedly binged watched them. Each episode charm in a different way, teaching something unique more so because of the warm story telling by Chef Ranveer. Also, in a discussion triggered on one of my posts on fresh paneer Anjali @annaparabrahma suggested I try making this dish. I cannot tell you how mesmerising this sweet/mithai is. Easy, rustic, molten, caramely, soulful it keeps you wanting for more. I have never made an Indian sweet as easy as this. Chhena Poda is an Odiya Cheese Cake that is crusty outside and crumbly inside, made from freshly made chhena or soft paneer. Mixed with some unrefined jaggery and baked to a molten brown shade, this grainy dessert is fit to feed the soul.
Chhena Poda is made during major festivities, always during the Rath yatra and , Durga Puja . It also features as a sweet on important familiy celebrations.
The recipe is pretty simple. Take care not to make initial mixture dry as Chhena Poda drys up as it bakes in the oven. Hence, do not drain all the whey from the Chhenna during the initial straining. Also keep the oven temperature low to 160 degrees C. The addition of semolina helps firm up the cake and can be avoided if you aren’t looking for firm slices. Chhena Poda is best eaten warm or at room temperature.
Chhena Poda
Ingredients
- 1 litre full-fat buffalo milk to make the chenna
- Lemon juice to curdle the milk.
- 2 tablespoons semolina (for the amount of chenna derived from 1 liter milk)
- Jaggery to taste, crumbled (amount will also depend on the sweetness of the jaggery)
- 1/2 teaspoon powder of green cardamom
- 3 tablespoons slivered almonds, pistachios
- 2 tablespoons toasted and chopped cashews
- 1 teaspoon Golden raisins
Instructions
Take a heavy bottom pan. Add the milk and bring it to a boil.
Add the souring agent either lemon juice or yogurt.
Turn off the flame, wait till the whey seperates from milk soilds.
Strain the curds through a muslin lined strainer.
Allow the curds/chhenna to drain.
You do not want to dry the chhena completely as you would for paneer. So do not hang/strain for too long.
Once the chhena has drained enough transfer into a large mixing bowl.
Meanwhile preheat the oven to 160 degress centigrade.
Beat the chhena with a wooden spoon. Add the crumbled jaggery to the beaten chenna. Mix well.
Now add the semolina, cardamom powder, cashew nuts and raisins.
Reserve some almond and pistachio slivers for garnish, add rest to the chenna mix.
Now give it a good mix.
Transfer to a baking dish.
Spread and level the chhena mixture well.
Decorate with almond and pistachio slivers.
Sprinkle somecrumbled jaggery over it.
Bake the Chhena Poda for 20-25 minutes at 160 degress centigrade until the top is pinkish brown in colour.
Cool, slice and serve.
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