Authentic Chhena Poda Recipe: A Traditional Indian Cheesecake Delight

Ingredients

  • 1 liter of Full Fat Milk
  • 2 tablespoons of Lemon Juice
  • 1/2 cup of Sugar
  • 2 tablespoons of Semolina (Sooji/Rava)
  • 4 Green Cardamoms (only the seeds)
  • 1 tablespoon of Raisins
  • 1 tablespoon of Chopped Cashews
  • 1 tablespoon of Chopped Almonds
  • 1 tablespoon of Ghee (Clarified Butter)

Steps and instructions

  1. Start by boiling 1 liter of Full Fat Milk in a large pot.
  2. Once the milk starts boiling, add 2 tablespoons of Lemon Juice. Stir the milk until the milk curdles completely.
  3. Drain the curdled milk in a muslin cloth and rinse it under cold water to remove the tanginess of the lemon.
  4. Hang the muslin cloth for an hour to let all the water drain from the chhena.
  5. In a mixer grinder, add 1/2 cup of Sugar, 2 tablespoons of Semolina, and the seeds of 4 Green Cardamoms. Grind the mixture to a fine powder.
  6. Take the chhena in a large mixing bowl and crumble it. Add the sugar-semolina mixture and knead it very well for approx 10 minutes until everything is well combined and the sugar is almost melted.
  7. Add 1 tablespoon each of Raisins, Chopped Cashews, and Chopped Almonds to the chhena mixture. Mix well.
  8. Grease a baking tin or any aluminium container with 1 tablespoon of Ghee.
  9. Transfer the chhena mixture to the greased tin and press well. Make sure to level it up and set it well.
  10. Bake it in a preheated oven at 180 degrees Celsius for about 20 minutes. Then reduce the temperature to 160 degrees Celsius and bake for another 15-25 minutes. If the top of the chhena poda is not getting enough color, then broil it for 2-3 minutes.
  11. Once the chhena poda is baked, let it cool down completely in the oven itself. Then remove it from the oven and let it cool down to room temperature
  12. Finally, cut it to slices and serve.

Tools for making

Recipe variations

  • Adding a pinch of Cardamom Powder or Nutmeg Powder to enhance the flavor.
  • Using Jaggery instead of Sugar for a more traditional and earthy taste.
  • Substituting Semolina with All-Purpose Flour or Wheat Flour for a different texture.
  • Adding a layer of Caramelized Sugar on top for an extra caramel flavor.
  • Adding a handful of desiccated coconut for a touch of coconut flavor.
  • Incorporating chopped pistachios or walnuts for added crunch and flavor.
  • Experimenting with different types of dried fruits like dates, figs, or cranberries.
  • Using a combination of ghee and butter for a richer taste.
  • Adding a teaspoon of Rose Water or Kewra Water for a floral aroma.
  • Trying a gluten-free version by using almond flour or coconut flour instead of semolina.

Recipe overview

Chhena Poda is a delightful dessert from the eastern Indian state of Odisha, often described as Indian Cheesecake. Its literal translation from Odia language means 'Roasted Cheese', which is essentially what this dish is. It's a simple yet delicious dessert made with freshly made paneer (Indian cottage cheese) mixed with dry fruits, sugar, and semolina, then baked until it gets a nice caramelized glaze on top. This dessert requires minimal ingredients and is fairly easy to prepare at home. Expect to enjoy a sweet, rich, and lightly spiced treat that is soft inside with a crispy caramelized exterior. Dive into this recipe to experience a truly unique and traditional Indian dessert!

Common questions

  1. Can I use low-fat milk instead of full-fat milk?
    Full-fat milk is recommended for this recipe as it provides a richer and creamier texture to the chhena poda. Low-fat milk may result in a less desirable texture and taste.
  2. Is it necessary to use lemon juice to curdle the milk?
    Lemon juice is commonly used to curdle the milk and obtain chhena. However, you can also use vinegar or curd as alternatives to curdle the milk.
  3. Can I skip adding semolina (sooji) to the chhena mixture?
    Semolina adds a slight grainy texture to the chhena poda. While it is not mandatory, omitting it may alter the final texture of the dessert.
  4. What can I use if I don't have a muslin cloth?
    If you don't have a muslin cloth, you can use a clean cheesecloth or a thin cotton kitchen towel as a substitute to strain the curdled milk.
  5. Do I need to preheat the oven before baking?
    Yes, it is important to preheat the oven to the specified temperature before baking the chhena poda. This ensures even baking and helps in achieving the desired texture and color.
  6. Can I refrigerate the chhena poda?
    Yes, you can refrigerate the chhena poda. It can be stored in an airtight container in the refrigerator for up to 4-5 days. It is best served at room temperature or slightly warmed.

Serving dishes and utensils

  • Baking Tin - A tin or aluminum container used for baking the chhena poda in the oven.
  • Muslin Cloth - A thin, breathable cloth used for draining the curdled milk and hanging the chhena to remove excess water.
  • Mixer Grinder - A kitchen appliance used to grind the sugar, semolina, and cardamom seeds into a fine powder.
  • Large Mixing Bowl - A bowl used for kneading the chhena mixture and mixing it with other ingredients.
  • Spatula - A flat utensil used for scraping and smoothing the chhena mixture in the baking tin.
  • Oven - A kitchen appliance used for baking the chhena poda to perfection.
  • Knife - A sharp tool used for cutting the cooled chhena poda into slices before serving.

Origin stories

Chhena Poda, often referred to as the Indian Cheesecake, originates from the state of Odisha in Eastern India, where its name translates to "roasted cheese." The culinary legend behind this sweet delicacy is that a confectioner named Sudarshana Sahoo accidentally invented it in the early 20th century. One night, Sahoo had a surplus of cottage cheese (chhena) and sugar, which he decided to wrap up and leave in an oven that was still warm from the day's fire. The next morning, a delectable aroma wafted from the oven. Intrigued, he discovered a brown caramelized dessert, which was the delicious Chhena Poda. This accidental delicacy soon became very popular and is now a traditional dessert enjoyed in many parts of India, especially during festivals and celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.