Chhena Poda, meaning ‘burnt cheese’, is a famous sweet from Odisha. My childhood memories are filled with its caramel smell during festivals like Raja Parba. The dish was discovered by accident when a sweet maker in Cuttack overbaked chhena, creating a smoky, caramelised dessert. Made with fresh chhena, sugar, semolina, and nuts, it bakes slowly to get a rich taste and crust. For me, it’s more than a sweet. It’s a taste of home, tradition, and happy celebrations.
Chhena Poda
Fresh Indian cottage cheese (Chhena)
Jaggery
Semolina (Sooji/Rava)
Cardamom powder
Cashew nuts
Raisins
Clarified butter (Ghee)
Sal leaves
Prepare chhena. Drain fresh chhena well to remove excess whey. Then knead it smoothly by hand until soft and creamy. Combine the kneaded chhena with sugar, semolina, cardamom powder, chopped cashews, and raisins. Add a little milk, if needed, to bind the mixture.
Preheat your oven to 180°C (350°F). Grease a baking dish with ghee to prevent sticking. Pour the chhena mixture into the greased dish and bake for about 45-50 minutes until the top turns golden brown and caramelised. Let it cool completely to set. Slice and serve chilled or at room temperature.
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Sandeep Kumar is a businessman from Maharashtra