chenna poda recipe | chhena poda | how to make oriya chhena poda

chenna poda recipe | chhena poda | how to make oriya chhena poda with detailed photo and video recipe. popular paneer or chenna based sweet recipe from the traditional oriya cuisine. basically the name of this dish literally means roasted cheese in the oriya language. the texture and appearance looks very similar to any baked sponge cake recipe, but has a unique burnt taste with goodness of sugary paneer.

chenna poda recipe | chhena poda | how to make oriya chhena poda with step by step photo and video recipe. bengali or odissa recipes are known for for their extensive use of milk and chenna in their dessert recipes. typically the chenna is shaped and boiled in sugar water or milk to make a classic dessert. but this dish is unique where sweetened chenna is baked and burnt to have a unique combination of taste.

the chhenapoda dessert has an interesting history to it and was discovered by accident. one of the bakery owner decided to preserve the sweetened chenna in a pre heated oven which later turned to be scrumptious cake-like dessert. since then, the recipe has taken over all over india and chenna poda recipe is one of the popular sweet in eastern states of india. the recipe has been experimented to form different varieties, by adding choice of nuts and raisins to make it more flavorful. i personally like the burnt flavour of paneer with the combination of mild sweet and crunchy nuts. i typically end up making this sweet when i have some left-over paneer or have curdled milk. but certainly it can be made for any occasions and does not need any specific reason.

some easy important tips, suggestions and variations to make a scrumptious chenna poda recipe. firstly, i would heavily recommend using full cream cows milk to prepare the chenna. the milk gets easily curdled and yields a thick and creamy chenna. never use skim or thin milk for any milk-based desserts. secondly, if you wish to skip the entire milk curdling and boiling, you can directly use crumbled paneer. make sure to use fresh and moist paneer for the same. lastly, in this recipe, i have baked the chenna in a pressure cooker, but i recommend to make it on oven if you have access to it. you can bake it at 180 degree celcius for 15 minutes.

finally, i request you to check my other indian sweet recipes collection with this post chenna poda recipe. it includes recipes like rasgulla, rasmalai, milk cake, sandesh, raj bhog, chum chum, palkova, basundi and kharvas recipe. in addition to these recipes, do visit my other related recipes collection like,

• dessert recipes collection
• eggless cakes recipes collection
• sandwich recipes collection

chenna poda video recipe:

recipe card for chhena poda recipe:

how to make chenna poda recipe:

chenna preparation recipe:

1. firstly, in a large vessel boil 2 litre milk on medium flame.
   
2. once the milk comes to a boil, add in 2 tbsp lemon juice.
   
3. stir continuously till the milk curdles keeping the flame on low to medium.
   
4. feel free to add more lemon juice or curd/vinegar to coagulate milk and water separate completely.
   
5. drain the curdles milk over a cloth-lined over a colander. you can use leftover water to make soup or knead the dough as they are very nutritious.
   
6. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
   
7. squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
   

chhena poda prepartion:

1. take the crumbled paneer into a large mixing bowl. you can use store brought paneer weighing 250 grams.
   
2. crumble and mash slightly, making sure the texture is uniform.
   
3. further, add ¼ cup sugar and 2 tbsp rava.
   
4. mix well until the sugar melts completely.
   
5. now add water or as required and prepare a smooth cake batter consistency.
   
6. mix for atleast 5 minutes, to have a uniform consistency.
   
7. further, add 1 tsp ghee, 5 badam, 5 cashew, 2 tbsp raisins and ¼ tsp cardamom powder.
   
8. mix well making sure everything is combined well.
   
9. now in a small vessel grease with ghee and place a butter paper.
   
10. transfer the chenna poda batter into the mould and tap twice.
    
11. to prepare chenna poda in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a stand above it.
    
12. close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
    
13. place the batter tin into cooker.
    
14. now cover and cook on medium flame for 25 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
    
15. once the chenna poda is cooled completely, scrape from sides and cut.
    
16. finally, chhena poda is ready to serve or refrigerate for a week in an airtight container.
    

notes:

• firstly, bake on medium flame, else the batter will not be cooked from inside.
• also, get a dark golden colour on sides of the chhena poda for more flavours.
• furthermore, sugar can be replaced with jaggery for healthy alternative.
• additionally, if using store brought paneer, make sure to crumble well.
• finally, chhena poda recipe tastes great when burnt and prepared spongy.