Chenna Poda Recipe
Chenna Poda, a popular traditional dessert from Odisha, is often referred to as the Indian cheesecake. Made with fresh paneer (chhena), sugar, and aromatic spices, it’s baked to perfection with a caramelized top that gives it a rich, decadent flavor. This blog will guide you step-by-step on how to prepare this mouth-watering dessert that’s perfect for Diwali celebrations.
Equipment
- Mixing bowl To combine all the ingredients like paneer, sugar, and spices.
- Spatula For evenly mixing the paneer mixture and smoothing the top of the batter.
- Baking dish A greased dish to bake the Chenna Poda. Use an oven-safe dish, preferably non-stick or lined with banana leaf.
- Oven Required for baking the Chenna Poda at a consistent temperature.
- Banana Leaf or Butter Paper To line the baking dish and prevent sticking (banana leaf adds a traditional touch).
- Whisk For smoothly mixing sugar and ghee into the paneer mixture.
- knife For cutting the baked Chenna Poda into serving pieces.
- Cooling rack To allow the baked Chenna Poda to cool evenly before cutting.
Ingredients
- 500g fresh paneer (chhena)
- 200g sugar (adjust as per sweetness preference)
- 2 tbsp semolina (sooji)
- 2-3 tbsp ghee (clarified butter)
- 1/2 tsp cardamom powder
- A handful of cashew nuts and raisins (optional)
- Banana leaf or butter paper (for lining)
Instructions
- Prepare the Paneer: Crumble the fresh paneer (chenna) into a large mixing bowl. Ensure there are no large chunks.
- Mix the Ingredients: Add sugar, semolina, cardamom powder, ghee, and a handful of chopped cashews and raisins to the paneer. Mix everything well until it forms a smooth dough-like consistency.
- Line the Baking Pan: Preheat the oven to 180°C (350°F). Grease a baking dish with ghee and line it with banana leaf or butter paper.
- Fill the Baking Pan: Pour the prepared chenna mixture into the lined baking dish. Even out the top with a spatula.
- Bake the Chenna Poda: Place the dish in the oven and bake for 45 minutes or until the top is golden brown and a skewer inserted in the center comes out clean.
- Cool and Serve: Let the Chenna Poda cool completely before cutting it into pieces. Serve warm or at room temperature.
Notes
- For a more festive touch, drizzle a bit of honey or sprinkle some saffron strands over the top before serving.
- If you don’t have fresh paneer, you can make your own by curdling milk with lemon juice or vinegar.
