Chena Poda

Bengali and Odia cuisines are renowned for their rich and diverse array of desserts, often featuring the extensive use of milk and chhena or chhena, a form of fresh cheese. Among the treasure s of Odisha’s heritage is “Chhena Poda”, a unique and flavourful creation, earning its place as the Indian egg less Cheesecake. This Indian Cheesecake boasts a rich blend of well-kneaded homemade fresh cheese or Channa or chhena, sugar or jaggery and assortment of nuts. The magic happens in the baking process, where the dessert transforms into a soft, pillowy delight with a rich caramel flavour derived from the sugar or jaggery.

The fascinating history of Chhena poda traces back to the Odia village of Daspalla, Nayagarh in the early twentieth century. Sudarsan Sahu, the owner of a confectionery, stumbled upon this delectable creation by adding sugar and seasonings to leftover chhena one night. Leaving it in the still-warm Indian ‘Chulha’(earthen or brick stove) overnight, he discovered the next day the scrumptious dessert that would become a culinary sensation. “chhenapoda Dibasa” or “chhenapoda Day” is being celebrated since April 11th 2022, the birth anniversary of Sudarsan Sahu.

In culinary landscape of Bengal and Odisha, cottage cheese, known as chhena or paneer, takes center stage. Its versatility is evident in popular dishes like Paneer tikka, bhurji, paneer butter masala and in many more dishes. However, it also plays a crucial role in crafting delicate sweets such as Rosogolla, sandesh, pantua, chhena jhilli, chhena poda , chhena gaja and many more delightful sweets.

To prepare chhena Poda, one can use fresh chhena or paneer. The preparation of chhena poda involves baking the dessert until it achieves a beautiful brown colour. Traditionally, the dish is baked in Sal leaves, imparting a distinct earthy flavour and preventing the chhena or chhena from burning. If Sal leaves are unavailable one can simply bake in a regular pan. The classic method involves roasting in a Chulha, a small earthen or brick coal oven, infusing them with a smoky flavour. Legend has it that Chhena poda is the favorite sweet of Lord Jagannath, the presiding deity of the Puri Jagannath Temple in Odisha. It is often made during festivals like Diwali or Durga puja.

What sets Chhena Poda or chhena Poda apart is its reliance on the caramelization of sugar/jaggery, making it a unique Indian dessert. The dish is not only a treat for the taste buds but also a source of protein due to the goodness of chhena. While chhena poda may appear exotic, its preparation is surprisingly easy. The recipe boasts a beautiful crust on the outside and a delicate and soft texture iinside. Unlikw many baking recipes with multiple steps, Chhena Poda simplifies the process, making it a one-bowl delight. Moreover, the recipe is flexible, allowing fo easy adjustment in quantity, making it suitable for any occasion.

Ingredients:

• 2 Ltr whole milk
• 1 Lemon, juice
• 250 gm Date Palm jaggery + Extra for grating
• 1 tsp Cardamom powder
• A pinch of salt
• 4 tbsp Cashew Nut, roughly chopped
• 1 tsp Ghee or clarified butter
• Sal leaves

Method:

• In a large sauce pot, add milk and bring it to boil on low flame, stir frequently to prevent milk solids from attahing to the bottom of the pot, where they could burn.
• Once the milk is forthy and properly warmed, turn off the flame. Then add the lime juice and set aside at room temperature for 10–15 minutes.
• When the milk solids and whey are fully separated, the whey will have a tawny colour.
• Then drain the curdled milk over a cheesecloth-lined over a colander.
• Gently squeeze out the remaining whey from it. Don’t over squeeze as the moisture in the chhena will be lost. Keep the remaining whey for further use.
• Rinse off the curdled milk with fresh water to remove sourness from lemon juice.
• In a large plate, add the prepared chhena or chhena crumble and mash slightly, making sure the texture is uniform.
• Then add a pinch of salt and Date Palm jaggery and cardamom powder, mix well until everything is well combined. If the batter is too dry then add some reserved whey.
• Next add the chopped cashewnuts and mix it well.
• Preheat the oven @180°C.
• Grease a cake mould with ghee and line the cake mould with some Sal leaves.
• Then pour the Chhena mixture into the mould.
• Next grate some jaggery and sprinkle 1 tbsp cashewnuts over the chhena mixture.
• Bake in the preheated oven for 30–45 minutes. Bake chhena poda till the top crust gets a dark golden colour. Oven time vary, so do keep a check.
• Once done remove from the oven. Then check with a bamboo skewer or toothpick and it should be clean. There should be no sticky batter on the toothpick.
• Let the chhena Poda or Chhena Poda cool completeley in the pan. Then cut into pieces and transfer into a serving plate and serve.

Tips:

• I would recommend using full cream cow milk to prepare the chhena. This type of milk curdles easily and yields a thick and creamy chhena. Avoid skim or thin milk.
• If you want to skip the milk curdling and boiling process, you can use crumbled paneer also. Ensure that the panner is fresh and moist for best results.
• You also can store the left-over whey for dough making or can be used as meat tenderizer or as healthy drinks, as the whey is very nutritious.

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