Chhena Poda or Odisha Cake
Chenna Poda... another favorite of my husband's. This one could also be called Odisha Cake. In Odisha, sweets are mainly prepared with chenna, which is nothing but paneer. Usually, chenna poda is prepared by my husband. But one day, I decided to surprise him by making it myself. Seeing the smile on my husband's face made me so happy. It's super moist on the inside and crispy on the outside. Only an Odia who is staying outside of Odisha can understand how much we love to have this. Whenever someone is coming from Odisha, it's a must that they bring this. We eagerly await it, especially my husband. But from now on, no more waiting... we can easily prepare this at home.
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Ingredients
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Instructions
- First, boil the milk. When it is boiling, slowly add vinegar water to it and stir it gently. It starts to curdle, and chenna (paneer) separates from the water.
- Now strain the chenna water, but not completely. Some chhena water should remain, and the chhena should be fresh. This is the key ingredient of chenna poda.
- Don't discard this chenna water; we will use it later in the recipe.
- After some time, when the chhena is slightly warm, mash it and add the sugar. Due to the warmth of the chhena, the sugar starts to melt and adds extra moisture to the chhena.
- After 3 to 4 minutes, add semolina to this mixture and mix it properly. At the end, we will add baking powder and cardamom powder.
- Meanwhile, add chenna water to this. If you've already discarded it, don't worry; you can add normal water instead.
- The mixture should have a semi-thick consistency; this ensures that the chenna poda will remain moist from the inside.
- Finally, add ghee to give extra flavor to this.
- Meanwhile, preheat the oven to 220°C for 10 minutes and grease a baking dish with oil.
- Pour the chenna mixture into the baking dish and flatten it from all sides. Tap it gently to ensure there are no more air bubbles.
- Bake it for 60 minutes at the same temperature, then take it out from the oven.
- Insert a toothpick; if it comes out clean, it's done.
- But I want to make the upper part a little crispy and brown, so I kept it inside the oven in grill mode to achieve that color.
- Now, take it out from the oven and let it cool down.
- Remove it from the baking dish, cut it into pieces, and enjoy this delicious sweet from Odisha!
Recipe Notes
- The chenna should be fresh and moist.
- Another thing to note is that the temperature and duration of baking may vary from oven to oven, so keep an eye on it while you bake.
Recipe Nutrition
Calories: 139kcal | Carbohydrates: 31g | Protein: 1g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 0.4mg
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