Try this chenna poda recipe to make the traditional, caramelised dessert from Orissa in your kitchen. Chenna poda is like an Indian cheesecake made from mixing cottage cheese with semolina, milk, ghee, and sugar. Cardamom powder is added for the aroma, while nuts like cashews and raisins are used as garnish.
It’s easy to make this decadent dessert, especially with this chenna poda recipe. Start by crumbling the paneer into a bowl and mixing it with the other ingredients. Then you can bake it to achieve that soft, spongy interior and signature, caramelised (and browned) crust.
Chenna poda literally translates to burnt cheese in Odia, and the state even celebrates a Chenna Poda day on April 11. The day is celebrated to honour the inventor of chenna poda, Sudarshan Sahu. Sahu, a sweet maker, accidentally created the dessert in 1947 when he left sweetened chhena in a warm oven overnight. Today, chenna poda is considered Odisha’s most iconic dessert, and the state has even demanded a GI (Geographical Identification) tag for it.
Now that you know how to make chenna poda and are well-versed with its history, give this dessert a try!
Take a large mixing bowl. Crumble the paneer till there are no large lumps. Now, add sugar, sooji, cardamom powder, milk and ghee. Mix well until you get a soft, slightly loose batter. Fold in cashews and raisins.
Description - Step 2
Caramelise the sugar for the base
Preheat the oven to 180°C. Grease a baking tin with ghee. For a more traditional, Odia-style flavour, sprinkle 1–2 tbsp sugar at the base of the tin and let it lightly melt or caramelise in the oven for 2–3 minutes.
Description - Step 3
Bake the chenna poda
Pour the batter into the tin and level it gently. Bake for 45–50 minutes until set. Then increase the temperature to 200°C and bake for another 5–10 minutes, allowing the top to turn a deep, dark brown with a slightly caramelised (almost charred) crust—this is key to the authentic flavour. Remove from the oven.
Description - Step 4
Cool, slice, and serve (or store)
Once baked, remove the chenna poda from the oven and let it cool in the tin for at least 10–15 minutes. This helps it firm up and makes slicing easier. Gently remove it from the tin, slice into squares or wedges, and serve warm or at room temperature. You can also store it in an airtight container in the refrigerator for up to 2–3 days.
Yes, the chenna poda recipe works with store-bought paneer as well, especially if fresh chhena is unavailable. For the most authentic texture and flavour, use fresh chhena made from fresh, full-fat milk.
No. While an oven is standard, you can successfully bake Chhena Poda on a stovetop using a heavy-bottomed pan or a pressure cooker (without the whistle).
Excess moisture in the chenna or underbaking can lead to the chenna poda being too soft. Ensure you drain the whey properly. If it’s too hard, you probably overbaked the chenna or used low-fat chenna.
It is not recommended. Chhena Poda does not have a long shelf life, and freezing or even prolonged refrigeration can alter its delicate texture and taste. It is best enjoyed fresh or within a day or two. If you have to store it, use a refrigerator and not a freezer.
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