Chhena poda
Chhena poda, from above
VegOdisha

Chhena poda

A cheesecake that grew up in Odisha and never needed a crust.

80 minTime
10 gProtein each
mildSpice
Burnt cheese, beautifully3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
269kcalsame
10 gproteinsame
0 gfibresame
80minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Chhenafrom about 2 1/2 litres full cream milk
Sugar¾ cup
Rava (semolina)3 tbsp
Cardamom½ tsp
Ghee1 tbsp, plus for greasing
Cashews15, broken
Raisins1½ tbsp

Method

4 steps
  1. 1Knead the chhena with the sugar until smooth but still with a little texture.
  2. 2Mix in the rava, cardamom, cashews, raisins and ghee. Rest 20 minutes.
  3. 3Grease a cake tin with ghee, scrape in the mix and level it. Bake at 180°C until the top is deep brown.
  4. 4Cool completely in the tin before cutting.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Chhena poda: a bread or rice, a side, something to drink and something sweet.

A little snack Punjabi samosa75 min
A little snack Maddur vada40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
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