Chhena Poda: Baked Indian Cheesecake with Cardamom and Almonds
55 minutes
1104 reads
About Chhena Poda: Baked Indian Cheesecake with Cardamom and Almonds
Indulge in the heavenly flavors of Chhena Poda, a traditional Indian cheesecake from Odisha. Imagine a melt-in-your-mouth texture infused with fragrant cardamom and the satisfying crunch of almonds.Unlike ordinary cheesecakes, Chhena Poda boasts a unique caramelized crust, a testament to the slow baking process. Made with fresh chhena (Indian cheese), this dessert offers a truly unforgettable experience.Follow our easy step-by-step guide to create this exquisite treat, perfect for celebrations or a sweet finale to any meal.
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Recipe Time & More
Prep25 minutes
Cook30 minutes
Total55 minutes
Ingredients
For the Chhena
- 2 ltr Milk
- 2 Tbsp Lemon Juice
For the Chhena Poda
- ½ cup Sugar
- 2 Tbsp Semolina
- 1 Tbsp Ghee
- ¼ tsp Cardamom Powder
- 1 Tbsp Almonds, slivered
Instructions
- In a heavy-bottomed pot, bring the milk to a rolling boil. This ensures the chhena sets properly.
- Once boiling, remove from heat and immediately stir in the lemon juice. Cover the pot and let it sit undisturbed for a few minutes until the milk curdles completely.
- Line a colander with a muslin cloth or cheesecloth. Carefully pour the curdled milk into the lined colander to strain the chhena (Indian cheese). Rinse the chhena under cool water 2-3 times to remove any residual lemon flavor.
- Gather the edges of the cloth and hang the chhena for about 30 minutes to allow excess whey to drain. This will result in a soft, pliable chhena, perfect for the recipe.
- Place the drained chhena in a mixing bowl and mash thoroughly until smooth. This ensures a creamy texture in the final Chhena Poda.
- Add the semolina to the mashed chhena and mix well. The semolina helps bind the mixture and adds a slight chewiness.
- Next, add the sugar, clarified butter, and cardamom powder. Mix thoroughly until all ingredients are well combined.
- Preheat your oven to 180°C (350°F). Grease a baking dish and pour the chhena mixture into it, spreading evenly.
- Sprinkle the slivered almonds evenly over the top of the chhena mixture. This adds a delightful crunch and visual appeal.
- Bake for approximately 30 minutes, or until the top is golden brown and the edges start to caramelize. The caramelization creates a beautiful crust and adds depth of flavor.
- Remove from the oven and let it cool slightly before serving. Enjoy the warm, melt-in-your-mouth Chhena Poda!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 466kcalCarbohydrates: 50gProtein: 19gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 235mgPotassium: 801mgFiber: 0.4gSugar: 50gVitamin A: 836IUVitamin C: 3mgCalcium: 642mgIron: 0.1mg
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I’m excited to try this recipe!
This looks fantastic! Appreciate the share.
This looks so tasty! Thank you.
This looks so inviting! Thank you.