Baked Indian Cheesecake: Chhena Poda Recipe Explained
Chhena Poda
Today on the Takrecipe website, we bring you a delightful and authentic Odia dessert—Chhena Poda. This baked cheesecake from Odisha is made from fresh chhena (cottage cheese), sugar, and semolina, caramelized to perfection. With its unique smoky flavor and rich texture, this dish is a must-try for those who love traditional Indian sweets. Often prepared during festivals and special occasions, Chhena Poda is a simple yet irresistible delicacy that showcases the rich culinary heritage of India.
Ingredients (Serves 4-6)
- 500g fresh chhena (paneer)
- ½ cup sugar (adjust to taste)
- 2 tbsp semolina (sooji)
- ¼ cup milk
- 2 tbsp ghee (clarified butter)
- ½ tsp cardamom powder
- 2 tbsp chopped nuts (cashews, almonds, pistachios)
- 1 tbsp raisins
- 1 tsp baking soda
- Banana leaves or butter paper for lining
Prepare the Chhena
Take fresh chhena (paneer) and crumble it in a large bowl. Mash it well using your hands or a spatula until smooth and lump-free. Add sugar and mix thoroughly, ensuring the sugar dissolves into the chhena. This will help in caramelizing the cake properly.
Mixing the Ingredients
Add semolina (sooji) to the mixture, followed by warm milk, and mix well. The semolina helps in binding the cake and giving it structure. Pour in melted ghee and mix again to add richness and enhance the texture. Sprinkle cardamom powder for a delightful aroma and flavor. Fold in chopped nuts and raisins, ensuring they are evenly distributed. Add baking soda and mix well. This helps the cake rise slightly while baking.
Preparing the Baking Mold
Grease a baking tin with ghee and line it with banana leaves or butter paper. Traditionally, banana leaves are used as they impart a distinct aroma.
Pour the prepared chhena mixture into the tin and spread it evenly.
Baking the Chhena Poda
Preheat the oven to 180°C (356°F). Place the baking tin in the oven and bake for about 50-60 minutes, or until the top turns deep golden brown and a toothpick inserted comes out clean. If using a traditional method, place the tin inside a preheated clay oven and bake on low flame until the surface caramelizes.
Cooling and Serving
Once baked, remove the tin from the oven and let it cool completely. Carefully demold the Chhena Poda and cut it into slices. Serve warm or at room temperature with a garnish of extra chopped nuts.
Tips:
Use fresh chhena:
🟢The texture of the chhena should be soft and moist for the best results. If it’s too dry, add a little more milk.
Caramelization is key:
🟢To achieve the authentic taste, ensure the top is well caramelized but not burnt. Keep an eye on the baking time.
Traditional banana leaf lining:
🟢If possible, use banana leaves while baking, as they add an earthy aroma and enhance the overall flavor.