Chena Poda

Learn how to make Chena Poda, the Odiyan dessert which has caramelised edges and moist milky insides!

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 !

This recipe makes a small 5 inch cake. If you use a bigger pan , your cake will be thin.

It can be stored for 3 days refrigerated.

Always use fresh Chena

If chena feels too dry while kneading , just add a splash of chena water or milk.

Batter should be wet - not dry.

You can replace jaggery with brown sugar or regular sugar.

This is mildly sweet - increase jaggery by 2 tablespoons if you want sweeter cake.

You can add vanilla instead of cardamom powder for a different flavour.

You can toasted nuts into the batter

Do not over bake or cake will dry out.