Chhena Poda means Roasted Cheese, and it is a popular dessert from the Indian state of Odisha. This soft and delicate dessert is made from chhena, an excellent protein source. Jump to:About Chhena PodaWhy Will You Love To Make Chhena PodaAbout The Milk For Making ChhenaIngredients For Chhena PodaStep-by-Step DirectionsServing and Storing SuggestionsHelpful TipsMore DessertsRecipe Card
About Chhena Poda
I was introduced to this delicacy by one of my friends. She invited us to her husband’s birthday, and she made a Chhena Poda cake for the birthday. I was stunned by this dessert’s simplicity and decided to try it. I researched this recipe, read cooking books, and tried it a few times differently. Finally, I came up with this recipe, which is more flavorful, pillowy, soft, and melts in the mouth. However, I would not say that this is a classic version since I tweaked the recipe a bit. I did not include sugar caramelization; I baked the cake until golden brown on top instead. The sides were dark brown, and the bottom had brown spots. Also, I added saffron and rose essence for more delicate flavors. I love that this cheesecake is all about Chhena with only a bit of semolina. It is a simple, delicate, moist, and incredibly delicious dessert. We can make it a reason for celebration, festivals, or just for craving.
About The Milk For Making Chhena
The essential element of this recipe is milk. Do not use low-fat milk. The reasons are: So, for this recipe, we need full-fat milk. But what if you do not have full-fat milk or if it’s not available in your grocery store? No worries; I listened to you and got your answer. If I talk about myself, we only use milk with 2% fat at home. But I always mix some cream into milk to make chhena or Paneer at home. Also, when I make some milk-based desserts, I combine milk and cream. If you use 2% milk, use 1 Litre for this recipe. Combine the milk with 1 Litre of 10% cream (half and half). You will get a very soft and creamy chhena. This way, we will get 2 cups of Chhena or maybe a little more than two cups. The chhena will be creamier and melt in the mouth.
Ingredients For Chhena Poda
This recipe requires few ingredients and is made from scratch. We can also make this recipe with store-bought Paneer, but I do not recommend that. We need moist chhena to make this cake soft, moist, and delicate. Making Chhena at home is incredibly easy, and it’s fun, too.
Step-by-Step Directions
Making Chhena
Bring milk to a boil in a thick bottom pan, stirring continuously.
Once it starts boiling, turn off the heat. Then, add white vinegar or lime juice.
The milk will be curdled, and greenish whey will be separated.
Pour this curdled milk into a pan lined with cotton or muslin cloth. Also, we can strain through the strainer with tiny pores.
Pour some cold water onto this chhena to wash out the taste of the vinegar. Do not pour too much water.
Gently squeeze out the water. Do not squeeze too much, as the chhena should be moist.
Let the chhena cool enough to handle.
Making Chhena Poda Batter
Dissolve the saffron strands in a few drops of water and set the mixture aside.
With 2 liters of milk, I got 2 cups of Chhena. Take prepared Chhena into a mixing bowl.
Mash the chhena with your hands and knead it until it is smooth. There should be no lumps or big crumbs remaining in the chhena.
Add sugar and semolina into the smoothened chhena.
Mix the Chhena, sugar, and semolina well with your hands. The mixture will start getting light and wet, like a paste. It will be sticky, but continue mixing for 3-4 minutes until you get a very soft mixture. For me, ½ cup of sugar was enough to make moderately sweet Chhena Poda. Then, you can taste the batter and add more sugar if required.
Now add dissolved saffron, cardamom powder, rose essence or Rosewater, and a pinch of salt. Mix well.
Then add milk; first, add a tablespoon of milk and continue adding as needed. The batter should not be very thin or too thick. It will be like a thick cake batter but soft and very light. I needed to add 5 tablespoon of milk. So, depending on your batter consistency, add more or less.
Mix well, cover the bowl, and rest it for at least 15 minutes.
Baking The Cheesecake
Preheat the oven to 350° F. Prepare a 6-inch baking pan, grease it with ghee or butter, and line the bottom with parchment paper. Also, grease parchment paper lightly.
After 15 minutes, stir the batter and recheck the consistency. Because of resting time, the semolina will soak up some of the moisture and puff up. So, if needed, add extra milk, maybe a tablespoon. Mix well. Pour the batter into the prepared baking pan. Sprinkle chopped pistachio on top of the batter.
Bake this cake for 40-60 minutes. The time largely varies because it depends on the batter’s consistency, and the baking time will vary because each oven is different. So make sure to keep an eye on the cake after 30 minutes. Bake it until the skewer inserted into the center comes out clean. I had to bake my cake for 55 minutes.
Let the cake cool in the pan on a wire rack. After the cake cools, remove it gently from the baking pan. Next, remove the parchment paper and invert the cake.
Slice the cake and serve.
Serving and Storing Suggestions
Chhena Poda is best served on its own. Or, to make it more decadent, serve it with whipped cream or vanilla ice cream. This easy Indian Cheese Cake is best served on the same day. But this cake stays at room temperature for only a day in a cool place. However, if you want to keep it for a more extended time, keep it tightly covered and place it in the fridge. It will stay in the refrigerator for up to 3 days.
