Chhena Poda Recipe: Odisha’s Moist & Crispy Cheese Cake
1 hour 20 minutes
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About Chhena Poda Recipe: Odisha's Moist & Crispy Cheese Cake
Chhena Poda, also known as Odisha Cake, is a beloved Indian sweet treat. This recipe captures the delightful moist interior and satisfyingly crisp exterior that makes this cheese-based cake so irresistible. Inspired by a husband's love for this Odisha specialty, this homemade version recreates the flavors and textures you crave.Traditionally made with chhena (Indian cheese), this recipe simplifies the process while retaining the authentic taste. Discover how easily you can surprise your loved ones with this delicious cake, even if you're far from Odisha. Get ready to experience the joy of making – and sharing – this unforgettable dessert.
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Recipe Time & More
Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Ingredients
For the Cake Batter:
- 1 1/2 cup Chhena indian cheese, approximately 1 1/2 cups after draining, freshly made
- 3/4 cup Sugar granulated
- 1/2 cup chhena water reserved from cheese making; or substitute with water
- 2 tbsp Semolina rava
- 1/2 tsp Baking Powder
- 1/4 tsp Cardamom Powder
- 1/2 tsp Ghee
Other:
- 1 tsp Vegetable Oil for greasing the baking dish
Instructions
Making the Chhena (Indian Cheese)
- Boil the milk. Once boiling, slowly add the vinegar and water mixture, stirring gently. The milk will curdle, separating the chhena from the whey.
Draining and Preparing the Chhena
- Strain the mixture, reserving some of the chhena water (whey). The chhena should be moist but not watery. This is crucial for the cake's texture.
Mixing the Cake Batter
- Once the chhena is slightly warm, mash it thoroughly. Add the sugar and mix until it melts into the chhena. This adds moisture.
- Add the semolina, baking powder, and cardamom powder. Mix well.
- Incorporate the reserved chhena water (or substitute water) to achieve a semi-thick consistency. This is key for a moist cake.
- Stir in the ghee.
Baking the Chhena Poda
- Preheat the oven to 428°F (220°C) for 10 minutes.
- Grease a baking dish with oil.
- Pour the chhena mixture into the prepared dish and spread evenly. Gently tap the dish to remove any air bubbles.
- Bake for 60 minutes at 428°F (220°C).
- Check for doneness by inserting a toothpick; it should come out clean.
- For a crispier top, broil for a few minutes (optional).
- Remove from the oven and let cool completely.
- Once cooled, remove from the baking dish, slice, and serve.
Recipe Notes
Expert Tips for Perfect Chhena Poda
- Fresh Chhena is Key: Using freshly made chhena ensures the best texture and flavor. Don't let it dry out.
- Consistency Matters: The batter shouldn't be too thick or too thin. Aim for a semi-thick consistency that holds its shape.
- Don't Overbake: Overbaking will dry out the cake. Check for doneness with a toothpick.
- Creative Variations: Experiment with adding nuts, raisins, or other spices to create your own unique Chhena Poda.
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Recipe Nutrition
Calories: 139kcalCarbohydrates: 31gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 54mgPotassium: 16mgFiber: 0.3gSugar: 25gVitamin A: 1IUVitamin C: 0.03mgCalcium: 32mgIron: 0.4mg
Roshni Subudhi
Articles: 15
3 Comments
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Looks so appetizing! Thank you for posting.
This looks so inviting! Thank you.
Such a beautiful dish! Can’t wait to try it.