The first time I tasted Chena Poda, it wasn’t in a fancy setting—it was warm, slightly crumbly, and just sweet enough. What stayed with me wasn’t just the flavor, but the contrast—the rustic, caramelized crust with the soft, milky interior. It felt like a dessert that didn’t try too hard, yet delivered everything.
I took far too long to recreate it in my own kitchen , but was amazed at how shockingly simple it was – both in terms of ingredients and process.
Literally translating to “burnt cheese,” this indulgent sweet was traditionally baked in earthen ovens using sal leaves in Odisha. Chena Poda is made from fresh chena (Indian cottage cheese), sugar, and a little semolina, baked slowly until the top develops a beautifully dark, caramelized layer. Unlike most other Indian sweets, it’s less syrupy and has a rich, slightly smoky flavor.
My version is as simple as it gets and I even opted to leave out the nuts . Do give it a try !
Chena Poda
Ingredients
- 1 litre full fat milk
- 1-2 tablespoons vinegar
- 50 grams or 1/4 cup powdered jaggery
- 2 tablespoons semolina or rava fine
- 1/2 teaspoon cardamom powder optional
Instructions
- Preheat your oven to 160 C/ 325 F .
- Butter and flour a 5 inch round pan . Line the bottom with parchment paper (optional)
- Line a large strainer with a clean muslin cloth. Place strainer over a saucepan.
- Bring the milk to a boil over medium heat.
- When it starts to boil , lower heat. Add one tablespoon vinegar and stir.
- The milk solids (chena) will separate and the water will be clear. If needed , add another tablespoon vinegar.
- Pour this over the muslin lined strainer . The Chena will collect in the cloth .
- Wash the chena with clean water .
- Squeeze the extra water out. Don't make it completely dry.
- Transfer the chena to a bowl .
- Once cool enough to handle, press / knead it until smooth
- Add the other ingredients and knead until smooth
- You ll get a thick batter – spread into your prepared pan and even out
- Bake for 30-35 mins at 160 C /325 F until top is light brown.
- Cool in pan for 5 mins. Then run a knife around the inner side of the pan to loosen cake edge. Gently unmould
- Cool on a wire rack
- Serve warm or cold !
Notes
The Chena poda is a story of traditional simplicity and flavour. Whether you choose to make it for a festive spread or just to take care of a sweet craving , you will not be disappointed !