Chenna Poda: Burnt Cheesecake, Odisha Ishtyle! Kya Baat Hai!
Namaste Dosto! Kem cho? Sasriakal! Vanakkam! (Greetings friends!) Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up! Today, we are diving headfirst into the delicious world of Chenna Poda, a truly unique and utterly irresistible dessert from the heart of Odisha.
This isn’t your average cheesecake, my friends. This is Chenna Poda, the “burnt cheese” that’s more than just a sweet treat. It’s a taste of tradition, a celebration of simple ingredients, and a whole lotta love baked into every bite.
Occasions for Chenna Poda:
Chenna Poda is the star of many Odia festivals and celebrations. You’ll find it gracing tables during Durga Puja, Diwali, and Raja Parba. It’s a must-have at weddings and other auspicious occasions. It’s especially popular during the cooler months, when the warmth of the oven and the rich flavors of the dessert are most welcome.
A Little Bit of History:
Legend has it that Chenna Poda was born from a happy accident. A confectioner in the town of Nayagarh left some leftover chenna (paneer) in the oven overnight. The next morning, he discovered a beautifully caramelized, smoky-flavored dessert. And just like that, Chenna Poda was born! It’s a rustic dessert with a humble beginning, but it has won hearts all over India.
Let’s Get Cooking!
Preparation Time: 15 minutes
Cooking Time: 60-75 minutes
Ingredients:
- Chenna (Paneer, fresh Indian cheese): 250 grams
- Cheeni (Sugar): 100 grams (adjust to your sweetness preference)
- Sooji (Semolina/Rava): 2 tablespoons
- Elaichi Powder (Cardamom Powder): 1/2 teaspoon
- Kaju (Cashews): 10-12, chopped
- Kishmish (Raisins): 10-12
- Ghee (Clarified Butter): 1 tablespoon (for greasing)
Instructions:
- Mash the Chenna: In a large bowl, crumble the chenna with your hands. Make sure there are no big lumps. You want a smooth, creamy texture.
- Sweeten it Up: Add the cheeni to the chenna and mix well. Let it sit for about 10 minutes. The sugar will start to melt, making the mixture even smoother.
- Add the Sooji: Now, add the sooji and elaichi powder. Mix everything together until well combined. The sooji will help bind the mixture and give it a lovely texture.
- Nuts About It: Throw in the chopped kaju and kishmish. Give it a final mix.
- Grease the Pan: Grease a baking pan (preferably a round one) with ghee. This will prevent the Chenna Poda from sticking and give it a beautiful golden crust.
- Pour it In: Pour the chenna mixture into the greased pan.
- Bake it to Perfection: Preheat your oven to 180°C (350°F). Bake for 60-75 minutes, or until the top is a deep, rich brown color and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the Chenna Poda cool completely in the pan before slicing and serving. This is important! It will firm up as it cools.
Tips for the Best Chenna Poda:
- Fresh Chenna is Key: The fresher the chenna, the better the taste. If you can make your own, even better!
- Don’t Overmix: Overmixing can make the Chenna Poda tough. Mix just until the ingredients are combined.
- Patience is a Virtue: Don’t be tempted to take it out of the oven too early. The dark, caramelized top is what makes Chenna Poda so special.
Different Cooking Methods:
- Gas Stove: You can bake Chenna Poda on a gas stove using a heavy-bottomed pan and a trivet. Place the pan on the trivet, cover it tightly, and cook on low heat for about an hour.
- Induction Stove: Use a compatible heavy-bottomed pan and follow the same method as the gas stove.
- Pressure Cooker: Grease a small steel container and place it inside the pressure cooker. Add about a cup of water to the cooker. Cook on medium heat for about 20-25 minutes without the whistle.
- Microwave: This method is not recommended as it won’t give you the desired caramelized crust.
- Air Fryer: Preheat your air fryer to 160°C (320°F). Place the Chenna Poda in a greased air fryer-safe dish and cook for about 30-40 minutes, or until golden brown.
- Crockpot: This method will take longer, but it works! Grease the crockpot and cook on low for 4-6 hours.
Nutritional Information (Approximate):
- Calories: 250-300 per serving
- Protein: 15-20 grams
- Carbohydrates: 30-40 grams
- Fat: 10-15 grams
Serving Suggestions:
- Serve Chenna Poda chilled or at room temperature.
- Garnish with a sprinkle of chopped nuts or a drizzle of honey.
- Enjoy it with a cup of hot chai or coffee.
- It pairs beautifully with a scoop of vanilla ice cream.
Your Turn!
So there you have it, my friends! Chenna Poda, a simple yet sensational dessert that will transport you to the heart of Odisha. Try this recipe at home and share the joy with your family and friends. It’s a guaranteed crowd-pleaser!