Odisha Famous Chenna poda /cottage cheese roasted/burnt sweets.
Chena poda literally translated means ‘burnt cheese’, is a speciality of odisha. Most of the sweets of eastern India are chhena based, be it rasgulla, chum-chum or chhena poda. Chhena is unprocessed cheese, which is a precursor of cottage cheese or paneer.
For this recipe you can either buy the ready made chhena or make it at home by splitting milk using vinegar or lime juice.
Ingredients for chenna poda:-
- If making chhena at home, milk- 3-3.5 litres
- Vinegar Or lime juice- 1-2 teaspoon
- If using readymade chena- 200grams
- Sugar- 4 tablespoon
- Semolina/suji/rawa- 1 teaspoon
- Ghee/clarified butter- 1 teaspoon
- Cardamompowder- from2-3pods
- Cashews- ¼ cup
Methods for making chenna poda at home:-
- The most crucial step is splitting the milk to make chhena. You need to add just the right amount of lemon juice/ vinegar, wait to see the first signs of curdling and switch it off immediately.
- Boil milk in a vessel, split the milk by adding vinegar or lemon juice. Switch off the flame immediately once you see signs of splitting.
- Drain the water, use a strainer. Press the cheese /chhena to drain out any excess remaining water.Allow it to cool a bit.
- Place the cheese on a clean flat platform, add semolina, sugar , cardamom powder and ghee.
- Using palms, rub the chhena on the platform while mixing it with all other ingredients. Use circular motion to ease out any lumps or big granules of cheese.
- Lastly mix in cashews, and fill it in the moulds of your choice. You can use aluminium cake tin or silicon moulds as I have used.
- Bake it in a preheated oven at 180⁰ C for 20-25 minutes, until the surface browns and a cheese is all set.