Bhubaneswar: For far too long, Odisha’s sweet dishes were overlooked and underappreciated. But those days are behind us. Today, the state’s delectable desserts are gaining global recognition, and Chhena Poda, a traditional Odia cheesecake, is leading the charge.
As we celebrate Chhena Poda Diwas on April 11, it’s the perfect opportunity to dive into the rich history and mouthwatering recipe of this beloved dessert. Chhena Poda’s unique blend of sweet, rich, and subtly smoky flavours has captured the hearts of foodies and dessert lovers alike.
The magic of Chhena Poda lies in its slow roasting process, which caramelizes the sugar and creates a deep, dark texture and flavour. The name ‘Chhena Poda’ itself is a reflection of this process, with ‘Poda’ meaning roasted or burnt in Odia and ‘Chhena’ translating to cottage cheese.
But where did this delightful dessert originate? Legend has it that Chhena was introduced to Bengal by Portuguese traders who arrived in the region of Bandel, just north of Kolkata. From there, it spread to other parts of eastern India, eventually making its way to Odisha, where it evolved into the Chhena Poda we know and love today.
A Taste of Tradition
Chhena Poda is more than just a dessert – it’s a celebration of Odisha’s rich culinary heritage. With its unique flavours and textures, it’s no wonder this traditional cheesecake is gaining popularity around the world. So, let’s take a moment to appreciate the history and cultural significance of Chhena Poda, and, of course, indulge in a slice (or two) of this heavenly dessert.
History
The sweet dish has been originated in Dasapalla village in 1947 by Late Sudarsan Sahu. He decided to preserve the sweetened Chenna in a preheated oven which later turned out to be a delicious dessert. Since then, the recipe has taken over all over India. Without exaggeration, it can be said that Sahu gave the cardamom-scented cottage cheesecake a distinct aroma by baking it wrapped in sal leaves.
Notably, Sahu died at the age of 86 on November 24, 2016, due to old age-related ailments.
Thanks to Sahu, Chhena Poda has become the state’s most well-known sweetmeat and the star dessert among Odia sweet foods. The sweetmeat is also offered to Lord Jagannath and His siblings.
The signature sweet dish of Sahu became so popular that it was even praised by then-Prime Minister Pandit Jawaharlal Nehru. Odias chose April 11 as the date to commemorate the dessert’s creator’s birth anniversary.
Recipe
- To make the dish, one needs 3 cups paneer, 1/2 cup raisins, 2 tablespoons ghee, 1 cup sugar, 4 tablespoons semolina, 1/2 handful cashews and 1/4 teaspoon powdered green cardamom.
- To start with, put a deep-bottomed pan on medium flame and melt ghee in it. Once the ghee is melted, fry cashews in it. Transfer these fried cashews to a plate covered with absorbent paper to absorb the extra oil and keep aside.
- Next, take a dough-kneading plate and add semolina and paneer to it. Mix the ingredients well for 2-4 minutes and then, add 1/2 cup sugar and crushed nuts. Mix well.
- Now, place small bowls in a baking tray and add a little ghee along with sugar in each bowl. Add the paneer and semolina mixture to the bowls and spread the mixture evenly with the help of a spatula. Cover the pan with foil paper and bake for 30-40 minutes.
