If there is one sweet that defines the essence of Odia dessert culture, it’s the Chhena Poda—literally translating to “burnt cheese.” Known as Lord Jagannath’s favorite sweet and lovingly offered at the Puri Jagannath Temple, this baked delight is a rich, caramelized cheesecake made from simple, humble ingredients found in every Odia kitchen. Its smoky, golden-brown crust and soft, melt-in-the-mouth interior make it unforgettable.
What is Chhena Poda?
Chhena Poda is made from fresh chhena (cottage cheese), suji (semolina), sugar, and cardamom, all slow-baked until the edges are charred and caramelized. This distinct “burnt” flavor, along with the creamy texture, is what gives Chhena Poda its character. It’s Odisha’s answer to a cheesecake, only more rustic, more soulful, and surprisingly easy to prepare at home.
Ingredients
Here’s a traditional recipe to make Chhena Poda in your own kitchen:
For the Batter:
- 500g fresh chhena (cottage cheese)
- 3 tbsp semolina (suji)
- 1 cup powdered sugar (adjust to taste)
- ½ tsp cardamom powder
- 2 tbsp chopped cashews and raisins (optional)
- 1–2 tbsp ghee (for richness)
- A few strands of saffron (optional)
- ¼ cup milk (to adjust texture if needed)
For Caramelizing the Mold:
- 2 tbsp sugar
- A few drops of water or ghee
Steps for Making Chhena Poda
1. Prepare the Chhena:
If you’re making chhena at home, boil 1 liter of milk, add lemon juice or vinegar to curdle it, and strain through a muslin cloth. Rinse with water to remove sourness and hang for 30 minutes to remove excess moisture.
2. Mix the Batter:
Mash the chhena thoroughly until smooth. Add suji, powdered sugar, ghee, cardamom powder, and nuts. Mix well. The batter should be thick but soft. Add a little milk if it’s too dry.
3. Caramelize the Pan:
In your baking dish (preferably steel or aluminium), heat 2 tbsp sugar with a few drops of water or ghee until it melts and turns golden brown. Swirl to coat the base of the pan evenly. Let it cool slightly.
4. Pour and Bake:
Pour the chhena mixture into the caramel-coated pan. Tap gently to remove air bubbles.
Bake in a preheated oven at 180°C (350°F) for 45–60 minutes, or until the top turns dark golden and a knife inserted comes out clean.
Alternatively, you can cook it over low flame in a thick-bottomed pan with a lid for about an hour.
5. Cool and Serve:
Let it cool completely before unmolding. Slice and serve as is, or warm it slightly before serving to release its full flavor.
A Sweet for Every Occasion
Chhena Poda isn’t just a dessert—it’s a part of Odisha’s culinary identity. Found in sweet shops, village fairs, railway stations, and temple offerings, it connects generations with its nostalgic aroma and caramel-crusted goodness.
With its smoky edges, creamy core, and divine taste, Chhena Poda is one of those traditional sweets that leaves a lasting impression. It’s simple to make, incredibly flavorful, and a perfect dessert for festivals, family gatherings, or just a cozy homemade treat.
