Chenna Poda (literally “Roasted Cheese”) is a traditional sweet from Odisha, India, known for its unique caramelized flavor. It’s made primarily from fresh chenna (cottage cheese), sugar, and semolina, and is often baked until golden and slightly charred.
Here’s a classic and easy Chenna Poda recipe:
🧁 Classic Chenna Poda Recipe
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Chenna (Paneer) | 500 grams | Homemade or store-bought |
| Semolina (Suji) | 2 tablespoons | Adds binding and texture |
| Powdered Sugar / Jaggery | 1 cup | Adjust to taste |
| Cardamom Powder | ½ teaspoon | For flavor |
| Chopped Dry Fruits | 2–3 tablespoons | Cashews, raisins, almonds, etc. |
| Ghee (Clarified Butter) | 1 tablespoon | For greasing and flavor |
| Baking Soda (optional) | A pinch | Helps fluffiness |
| Rose Water / Kewra Water | Few drops (optional) | Adds aroma |
| Banana Leaf / Parchment | As needed (optional) | For lining baking tin (optional) |
🔪 Preparation Steps:
Step 1: Prepare the Chenna
- If using milk, curdle 1.5 to 2 liters of full-fat milk using lemon juice or vinegar.
- Strain using a muslin cloth and hang for 30-40 minutes to remove excess water.
- Knead the chenna well until smooth.
Step 2: Mix the Ingredients
- In a mixing bowl, add kneaded chenna, sugar, semolina, cardamom powder, dry fruits, and baking soda (if using).
- Mix everything well for 4-5 minutes into a smooth batter-like consistency.
- Add rose or kewra water if using.
Step 3: Prepare the Baking Tin
- Grease a cake tin or steel bowl with ghee.
- Optionally, line it with banana leaf or parchment paper for an authentic aroma.
- Pour the batter into the tin and tap to remove air bubbles.
Step 4: Bake
- Oven method: Preheat oven to 180°C (350°F). Bake for 40–50 minutes or until golden brown on top.
- Stovetop method: Place a thick-bottomed pan or pressure cooker (without whistle) on low flame. Put a stand inside and place the tin. Cover and cook for ~1 hour.
Step 5: Cool and Serve
- Let it cool completely before unmolding.
- Cut into slices and enjoy!
🍬 Tips:
- Caramelize 1-2 tablespoons of sugar in the baking tin before pouring the batter for a rich crust.
- For a smokier taste, let the top darken slightly (as traditionally done in charcoal ovens).
- You can replace semolina with a little all-purpose flour (maida) if needed.
📝 Frequently Asked Questions (FAQ) – Chenna Poda Recipe
❓ What is Chenna Poda?
Chenna Poda is a traditional sweet from Odisha, India, made from fresh chenna (cottage cheese), sugar, semolina, and flavored with cardamom. It’s baked until caramelized, giving it a unique burnt top—hence the name “Roasted Cheese.”
❓ Can I make Chenna Poda without an oven?
Yes! You can make Chenna Poda on a stovetop using a thick-bottomed pan or pressure cooker (without the whistle). Place the batter-filled tin on a stand inside the pan, cover, and cook on low flame for 45–60 minutes.
❓ What is the texture and taste of Chenna Poda like?
It has a dense, soft, and slightly crumbly texture, with a rich caramelized flavor due to the sugar and slow baking. It tastes like a fusion between cheesecake and Indian sweets like sandesh or rasgulla.
❓ Can I use store-bought paneer instead of fresh chenna?
Fresh homemade chenna is best for texture and taste, but you can use store-bought paneer. Grate it finely and knead until smooth before using it in the recipe.
❓ How long can I store Chenna Poda?
Chenna Poda stays fresh in the refrigerator for 3–4 days. Store in an airtight container and reheat slightly before serving if desired.
❓ Is Chenna Poda healthy?
Chenna Poda is relatively healthier than many Indian sweets because it’s baked, not deep-fried. It contains protein-rich chenna and uses less fat. However, it still contains sugar, so moderation is key.
🔗 Internal & External Link Suggestions
✅ Internal Link (within your blog):
Pootharekulu (Paper Sweet) – Andhra Pradesh Special Sweet Recipe
🌐 External Link (with DoFollow):
Anchor Text: “Learn more about the cultural origins of Chenna Poda from Odisha Tourism.”
Link: https://odishatourism.gov.in
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