Chhenna Poda

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Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India. Chhena poda literally means burnt cheese. It is usually made of well-kneaded homemade ricotta cheese, cashew nuts and raisins that is baked for several hours until it browns.[1]

Contents

[edit] History

It is said that chhena poda originated in the Orissan village of Nayagarh in the first half of the twentieth century. The owner of a confectionery, a certain Bidyadhar Sahoo decided to add sugar and seasonings to leftover cottage cheese one night, and leave it in an oven that was still warm from earlier use. The next day, he was pleasantly surprised to find out what a scrumptious dessert he had accidentally created. Chhena poda soon became popular throughout Orissa. Today, it is also made in West Bengal and elsewhere in India.

[edit] Popularity

Chhena poda 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-eightees, it has gradually found its place in restaurant menus across Orissa. After losing out to another traditional Oriya sweet, rasagolla, which got associated with West Bengal, the Orissa Milk Federation is investing heavily in mass producing and popularizing this delicacy, determined not to let this happen again.[2][3]

[edit] Recipe

Ingredients

  • 2 lbs part-skim Ricotta cheese
  • 3 tbsp sooji
  • 15 tbsp of sugar
  • 1 cup raisins
  • 1 cup cashew nuts (preferably raw)
  • Cardamoms
  • 1 cup water

Process

  • 1. Put the Ricotta cheese and the flour or sooji in a container and knead thoroughly using a hand blender.
  • 2. Fry the cashew nuts in a little oil so that it browns a little. Be careful not to overcook.
  • 3. Add the cashews and all other ingredients into the cheese mixture and mix thoroughly.
  • 4. Transfer the batter into a leaving about a 1 inch from top empty.
  • 5. Pre-heat the oven at 325 F and bake it for 60-90 minutes until the top turns light brown.
  • 6. Cool it after taking out from the oven.
  • 7. Then cut into 2 in X 1 in squares and serve.

[edit] References

 This article does not cite any references or sources. (August 2007)
Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.
  1. ^ The Sweet Bypass On NH5.
  2. ^ just-food.com editorial team. Orissa invests in marketing traditional confectionery product.
  3. ^ Rajaram Satpathy, Times of India. Sweet wars: Chhenapoda vs rasagolla.

[edit] See also

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