Chhena poda
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Fresh chhena kneaded with sugar and semolina and baked until the outside caramelises. Odisha’s ‘burnt cheese’ sweet.
Region: Odisha (associated with Nayagarh district)Occasion: Festivals and temple offeringsTime: 1 hour 30 minServes: 6Vegetarian
Ingredients
- Chhena from 2 litres milk (about 400 g), lightly drained
- ½ cup sugar
- 2 tbsp semolina (suji)
- ½ tsp cardamom powder
- 1 tbsp chopped cashews and raisins
- 1 tsp ghee
- A sal or banana leaf to line the tin (optional)
Method
- Crumble the chhena and knead it with the sugar for 5 minutes until the sugar melts and the mixture is smooth.
- Mix in the semolina, cardamom, cashews and raisins. Rest for 15 minutes.
- Grease a small cake tin with ghee and line it with a leaf if available. Press in the mixture.
- Bake at 180°C for 45–60 minutes until the top and sides are deep brown. (Traditionally it is baked over a slow wood fire.)
- Cool completely before cutting into wedges.
History
Chhena poda means ‘burnt cheese’. It grew from the tradition of slow-baking sweetened chhena in wood-fired ovens in Nayagarh district and is now made all over Odisha.
Significance
According to tradition it is one of Lord Jagannath’s favourite sweets, and it is offered to him during festivals.