Chhena Poda Dibas is a special day celebrated in Odisha to honor the delicious dessert Chhena Poda. This day commemorates the accidental invention of Chhena Poda by Sudarshan Sahu of Nayagarh, along with his father Bidyadhar Sahu. Sudarshan Sahu, born on April 11, 1931, created this iconic Odia delicacy while experimenting with leftover cottage cheese.
Chhena Poda is a unique dessert known for its caramelized flavor and texture, achieved by baking a mixture of chhena (cottage cheese), sugar, cardamom, and sometimes cashew nuts or raisins. The mixture is traditionally wrapped in banana leaves and then baked until it acquires a golden-brown crust. The result is a deliciously sweet and slightly smoky treat that has become a favorite among Odia cuisine lovers.
In the sacred tradition of Lord Jagannath, Chhenapoda holds a special place as one of the most beloved offerings, particularly during the Rath Yatra and other festive occasions. This unique and delicious sweet made from chhena (a form of Indian cottage cheese) is not just a treat but a divine offering that embodies the love and devotion of the people to Lord Jagannath.
Here’s a simple and delightful Chhena Poda recipe that you can easily make and enjoy with your loved ones on a special day. This traditional sweet is perfect for celebrating and sharing the joy with family and friends. Let’s get started!
Ingredients:
1 liter full-fat milk
1 tbsp vinegar (diluted in 3 tbsp water) or lemon juice (for curdling)
2 tbsp semolina (sooji)
½ cup sugar
2 tbsp chhena water (reserved from the strained chhena)
1-2 tbsp ghee (melted)
½ tsp cardamom powder
Sliced almonds (for garnish)
A few strands of saffron (optional, for color and aroma)
Step-by-step preparation:
1.Prepare fresh chhena:
Boil the milk: In a large pot, bring 1 liter of full-fat milk to a boil, stirring occasionally to prevent it from sticking to the bottom.
Curdle the milk: Once it reaches a boil, turn off the heat. Let it cool slightly for 5 minutes. Slowly add the vinegar-water mixture (or lemon juice), one tablespoon at a time, stirring gently. The milk will begin to curdle and separate into chhena (the solid curds) and whey (the liquid).
Strain the curdled milk: Use a fine mesh strainer or muslin cloth to strain out the curds. You can collect the strained whey (chhena water) in a bowl for later use.
Rinse the Chhena: Rinse the curds under fresh cold water to remove any sourness from the vinegar/lemon juice. Let the curds drain well.
2. Prepare the chhena mixture:
Mix Ingredients: Transfer the chhena into a mixing bowl. Add semolina (sooji) and sugar, mixing them in with clean hands until the mixture is smooth and well-combined.
Rest the mixture: Add 2 tablespoons of the reserved chhena water to the mixture and mix well. Cover the bowl and let it rest for 20-25 minutes to allow the semolina to absorb moisture and the mixture to firm up slightly.
3. Prepare the baking pan & oven:
Grease the Baking Pan: Grease a baking pan with ghee, then line it with butter paper. Grease the paper with a little more ghee to prevent sticking.
Preheat the Oven: Preheat your oven to 180°C (350°F) for 10 minutes while you finalize the chhena mixture.
4. Final mixing & assembling:
Add Melted Ghee & Cardamom: After the mixture has rested, add melted ghee and cardamom powder. Mix everything together to achieve a smooth batter-like consistency.
Adjust Consistency: If the mixture feels too thick, you can add an additional 2 tablespoons of the reserved chhena water to achieve a soft but not runny texture.
5. Bake the chhena Poda:
Pour the mixture into the pan: Transfer the chhena mixture into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently to remove any air bubbles trapped in the mixture.
Garnish: Decorate the top with sliced almonds and a few strands of saffron, if using, for a festive look.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
Cool & serve: Let the Chhena Poda cool for a few minutes before slicing it into pieces. Serve warm or at room temperature, and enjoy this delicious, soft, and aromatic treat with your loved ones.
