CHHENA PODA

Chhenapoda is the quintessential cheese dessert from the state of Orissa in eastern India. Chhenapoda literally means burnt cheese in Oriya.It is made of well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns.Chhenapoda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.

INGREDIENTS
  • 1 Cup home made cottage cheese (paneer)
  • 3 tablespoons semolina
  • ½ Cup Powdered Sugar
  • ½ teaspoon baking powder
  • 5-6 cardamoms powdered
  • 2 tablespoons raisins
  • 5-6 cashew nuts chopped
  • 5-6 pistachios sliced
  • 2 tablespoons sugar for making caramel

PREPARATION
  • Chhenapoda is usually made at home during traditional festivals in Orissa, such as Durga Puja. It is also served in small traditional roadside stalls and confectioneries throughout the state along with other delicacies such as rasagolla. Since the mid-1980s, it has gradually found its place in restaurant menus across Orissa. After losing out to another traditional Oriya sweet, rasagolla to West Bengal, the Orissa Milk Federation is investing heavily in mass-producing and popularizing this delicacy, determined not to let this happen again.
  • Transfer the cottage cheese to a plate. Mash well with hands till smooth. Add powdered sugar. Mix well. If the mixture feels too dry, add a teaspoon of milk.
  • Add semolina. Mix well. Cover and leave for 15 minutes.
  • In the mean time, take two tablespoons sugar in the baking tin, hold it over the flame. Turn off the heat when the sugar just begins to caramelize. Tilt the pan so that it spreads all over the base and sides evenly. Leave it to cool.
  • Knead the cottage cheese mixture again. Add powdered cardamom, raisins and cashews. Add baking powder. Mix well.
  • Put the mixture in the baking pan. Level the top.
  • Bake in the preheated oven at 180 degrees C for 55 minutes or till the top turns brown and a toothpick inserted in the center comes out clean.
  • Run a knife through the sides and invert it on the rack immediately. If delayed, the sugar in the base of the pan becomes hard and chhenapoda sticks to the bottom.
  • Refrigerate when cold.

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