What is the technique for making the Odiya 'Chhena Poda'? Learn how to get the characteristic burnt top and moist interior of this cheese dessert.
1 Answer
Chhena Poda, a traditional Odia dessert, is made by caramelizing sugar and then baking a mixture of fresh chhena (paneer), sugar, and semolina until the top is deeply browned and the inside remains soft and moist. The key is slow baking at a moderate temperature.
Detailed Explanation:
Making Chhena Poda involves a few key steps to achieve its signature texture and flavor:
Prepare the Chhena: Start with fresh, well-drained chhena (paneer). Crumble it finely to remove any lumps. You can make your own chhena by curdling milk with lemon juice or vinegar, then straining it through a muslin cloth.
Caramelize the Sugar: In a heavy-bottomed pan or baking dish (traditionally, an earthen pot is used), melt sugar over medium heat. Allow it to caramelize to a golden-brown color. Be careful not to burn it, as this will make the Chhena Poda bitter.
Mix the Ingredients: In a separate bowl, combine the crumbled chhena, sugar (adjust to your sweetness preference), semolina (sooji), cardamom powder (for flavor), and optionally, nuts like cashews or raisins. Mix well until everything is evenly incorporated.
Combine and Bake: Pour the chhena mixture into the caramelized sugar in the baking dish. Gently spread it evenly. Bake in a preheated oven at a moderate temperature (around 350°F or 175°C) for about 45-60 minutes, or until the top is deeply browned and a toothpick inserted into the center comes out mostly clean (a little moistness is fine). The baking time may vary depending on your oven.
Cool and Serve: Let the Chhena Poda cool completely in the baking dish before cutting it into squares and serving. Cooling allows it to firm up slightly and enhances the flavors.
Pro Tip:
To prevent the Chhena Poda from sticking to the baking dish, you can line it with parchment paper before caramelizing the sugar. This also makes it easier to remove the baked dessert.