Chhena Poda | Baked Chenna Poda


Chhena Poda

A divine Cottage Cheese Cake or it’s higher to say true Indian Cake, Chhena Poda is a classical Candy from the state of Odisha! Initially Chenna Poda was ready by Steaming Cottage Cheese or Chhena (or Chana; see my earlier publish on Chanar Dalna) after mixing it with sugar and Cardamom powder together with little Semolina. Nevertheless, I’ve tried making or reasonably baking it utilizing the identical elements however the finish consequence was a catastrophe since I bought a flat Chhena Poda after baking!  Then I considered including a bit Baking Powder to the combination to lift the cake correctly and it really works! Final however not the least I’ve used home made Chana for making ready Chhena Poda…

Chenna Poda or Chhena Poda is a signature Indian Candy from the state of Odisha ready with Recent Chenna or Cottage Cheese

To make Chhena:
  • Full Cream Milk: 2 Liter
  • Lemon Juice or Vinegar: three Tbsp. (I favor to make use of Lemon Juice for curdling the milk)
For making Chhena Poda:
  • Cottage Cheese/ Chana/ Chhena: 2 Cup (Ready from 2 litre of milk)
  • Sugar: ⅔ Cup
  • Semolina: 2 Tbsp.
  • Ghee/ Clarified Butter: 1 Tbsp.
  • Inexperienced Cardamom: 8-10
  • Baking Powder: ½ Tsp.
  • Chenna Water: ½ Cup
  • Cashew Nut: Handful
  • Raisin: Handful



  • Begin boiling whole milk in a deep vessel until bubble comes from the milk after which scale back the flame.
  • Begin including Lemon Juice or Vinegar to the milk and stir with a ladle to combine the souring agent correctly to curdle the milk.
  • The Milk will begin curdling inside ½ minute or so and the water can even begin separating from the Curdled milk.
  • Swap the flame off and canopy the vessel with a lid and wait for five minutes.
  • Pressure Chhena utilizing a strainer however maintain ½ cup of the water separated from the Chana for future use.
  • Do not squeeze the Chhena a lot since we want a gentle combination for making Chhena Poda.
  • Take heat Chhena in a bowl and add Semolina, Baking Powder and Sugar and blend calmly and go away the combination for five minutes. This may assist the semolina to soak up water from Chhena.
  • Preheat the oven in 180 diploma C for 10 minutes.
  • Now begin kneading it utilizing your hand. I’ve kneaded the Chenna for about 5 minutes to make a easy paste till Sugar dissolve utterly.
  • Make a Powder of Inexperienced Cardamom Seed and blend with the Chhena Combination.
  • Now add little Chhena water to the combination. I’ve added round three Tbsp. water to make a semi-thick combination like a cake combination.
  • Now fry Cashew Nut and Raisin in little Ghee and add these to the Chhena combination and blend calmly.
  • Take a baking tin and line it with a parchment paper and pour the combination within the baking tin and bake it in 180 diploma C for 30-40 minutes. It took me 40 minutes to bake my Chhena Poda.
  • After 30 minutes of baking insert a toothpick in the course of the cake and test whether or not it’s executed or not and if required bake for some extra time. The toothPick ought to come out clear when the Chhena Poda executed utterly.
  • Take the tin out of the oven after which utilizing a knife open the perimeters of the Chhena Poda from the Tin after which simply the wrong way up it take away from the tin.
  • Let it cool for 30 minutes in room temperature and switch in to fridge if required nonetheless we favor to have it a bi scorching.
Allso Read  Kakharu Phula Bhaja Recipe Oriya (Pumpkin Flower Fritters)




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