Chenna Poda
Chenna Poda, translated as burnt cottage cheese is one of the main desserts from Odisha. A delicious and scrumptious Indian cake made with chenna (paneer) and sugar
Ingredients
- 500 grams paneer | cottage cheese
- 4 tablespoon sooji | semolina
- 1 cup powdered jaggery refer notes
- ¼ teaspoon cardamom powder
- ¼ teaspoon baking powder
- 1.5 teaspoon ghee | clarified indian butter
- A pinch of salt
- ¼ cup raisins and cashews (optional)
- A pinch of nutmeg powder (optional)
Instructions
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Preheat the oven to 180 deg c.
Mash the paneer well until it becomes smooth.
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Then add the remaining ingredients one by one and combine them. Once it is well combined, transfer it to a baking tin lined with parchment paper or grease it with ghee on all sides.
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Bake this at 180 deg c for about one hour until the top layer is browned. Adjust the time until it is completely brown on top.
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Remove from the oven and let it cool completely. Transfer it to a plate and set it aside for another 10 minutes. Once it becomes firm, cut them into pieces and store them in an airtight container at room temperature.
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Shelf life: Try to finish it as soon as possible. You can store this for a couple of days at room temperature. It also stays good in the refrigerator but, bring the poda to room temperature before serving.
Recipe Notes
- The amount of jaggery depends on one's personal sweet preference. This amount yields a medium sweetness. Increase it as per your preference.
- The texture of the poda changes when refrigerated. So, unless necessary don't keep them in the refrigerator and eat them within a couple of days.