Intro: When Cheese Meets Fire and Faith
In Odisha, when you talk about sweets, Chhena Poda stands apart — not for its richness, but for its rustic soul.
This wasn’t a dessert born in royal kitchens. It was born by accident — leftover chhena left in a warm oven overnight, baked into something magical. Now, it’s not only a temple offering (especially at Lord Jagannath’s temple in Puri) but also a dessert that defines Odia pride.
As a child, I’d stand near the village bakery, waiting for that smoky aroma of caramelized cheese. One slice was never enough.
Ingredients:
1½ cups chhena (fresh paneer or ricotta)
½ cup sugar or jaggery (adjust to taste)
1 tbsp rava/sooji (for binding)
¼ tsp cardamom powder
1 tsp ghee (for flavor)
1 tbsp chopped cashews or raisins (optional)
Ghee for greasing the tin
Banana leaf (optional, for authentic flavor)
Steps to Make Chhena Poda:
1. Prep the Batter
Mash chhena until smooth.
Add sugar/jaggery, rava, cardamom, ghee, and nuts. Mix well into a thick, smooth paste.
2. Prepare the Tin
Grease a baking dish with ghee. Line with banana leaf (optional).
Pour in the mixture and smooth the top.
3. Bake It Golden
Preheat oven to 180°C (350°F).
Bake for 45–60 minutes until the top is dark golden brown and a knife comes out clean.
Let cool before slicing.
Serving Suggestions:
Slice and serve warm or chilled
Sprinkle powdered sugar or a drizzle of date syrup for extra indulgence
Why I Love It
Chhena Poda is rustic, rooted, and regal — all at once. It reminds me that sometimes, the best things come from letting something sit, settle, and caramelize slowly into perfection.
The Pinch of Masala 