Odisha Chenna Poda Baked Cheese Sweet

Method

1. 1

   Make the chenna (fresh cottage cheese): Bring 1 litre full-fat milk to a full boil in a heavy pot. Once boiling, add 3 tbsp lemon juice or vinegar while stirring gently. The milk will immediately begin to curdle — the white solid (chenna) separates from the greenish-yellow whey (liquid). If it does not curdle fully, add 1 more tbsp lemon juice.

2. 2

   Strain the chenna: Line a strainer with a clean muslin cloth. Pour the curdled milk through the cloth. The chenna collects in the cloth and the whey drains through. Rinse the chenna in the cloth with cold water to remove the lemon taste.

3. 3

   Hang to drain: Gather the cloth and hang it over a bowl for 30 minutes to drain excess moisture. The chenna should be firm and slightly dry — not wet or crumbly.

4. 4

   Knead the chenna: Transfer the drained chenna to a wide plate. Knead with the heel of your palm for 5 to 6 minutes until it becomes smooth, soft and slightly elastic — like soft dough. This kneading is essential for the right final texture.

5. 5

   Add sugar, semolina and cardamom: Add sugar, semolina and cardamom powder to the kneaded chenna. Knead together for 2 more minutes until all are fully incorporated and the mixture is smooth.

6. 6

   Add cashews and raisins: Add cashews and raisins. Mix gently.

7. 7

   Grease a baking tin: Grease a small round or square tin (about 15 cm) generously with ghee on the bottom and sides.

8. 8

   Pour in the batter: Pour the chenna mixture into the greased tin. Spread evenly with a spoon. Pat smooth on top.

9. 9

   Bake at moderate temperature: Preheat oven to 180°C (350°F). Place the tin in the oven. Bake for 45 to 60 minutes. The outer surface will turn a deep caramel-brown — almost black in some places — while the inside remains soft. This dark outer surface with a soft interior is the characteristic of chenna poda. Check after 45 minutes — if the top is very dark brown and a skewer comes out clean, it is done.

10. 10

    Cool before unmoulding: Remove from oven. Cool in the tin for 30 minutes. Invert onto a plate — tap the tin firmly. The chenna poda will come out with the dark caramelised surface on top. Slice and serve at room temperature.

11. 11

    Note: Chenna Poda (chenna = cottage cheese, poda = burnt/roasted in Odia) is said to have been created accidentally by Lord Jagannath — according to legend, a devotee once left sweetened chenna near the temple fire overnight and it baked into this sweet. It is offered as prasad at the Jagannath Temple in Puri and is considered the most distinctly Odia sweet. The dark, caramelised exterior is the defining visual and flavour marker — under-baked chenna poda with a pale surface is not authentic.