{"id":7074256,"date":"2026-10-26T23:59:48","date_gmt":"2026-10-26T23:59:48","guid":{"rendered":"https:\/\/accountants4yourbusiness.co.uk\/?p=7074256"},"modified":"2026-10-26T23:59:48","modified_gmt":"2026-10-26T23:59:48","slug":"chena-poda-odiya-cottage-cheese-dessert","status":"publish","type":"post","link":"https:\/\/accountants4yourbusiness.co.uk\/?p=7074256","title":{"rendered":"Chena Poda ( Odiya cottage cheese dessert )"},"content":{"rendered":"


\n<\/p>\n

\n

\t<\/p>\n

\n

The first time I tasted Chena Poda, it wasn\u2019t in a fancy setting\u2014it was warm, slightly crumbly, and just sweet enough. What stayed with me wasn\u2019t just the flavor, but the contrast\u2014the rustic, caramelized crust with the soft, milky interior. It felt like a dessert that didn\u2019t try too hard, yet delivered everything. <\/p>\n

\"chena<\/figure>\n

I took far too long to recreate it in my own kitchen , but was amazed at how shockingly simple it was \u2013 both in terms of ingredients and process. <\/p>\n

Literally translating to \u201cburnt cheese,\u201d 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\u2019s less syrupy and has a rich, slightly smoky flavor. <\/p>\n

\"Chena<\/figure>\n

My version is as simple as it gets and I even opted to leave out the nuts . Do give it a try !<\/p>\n

\n
\n
\n
\"Chena<\/div>\n<\/div>\n

Chena Poda<\/h2>\n

Learn how to make Chena Poda, the Odiyan dessert which has caramelised edges and moist milky insides!<\/span><\/p>\n

\n
\n
    \n
  • 1<\/span> litre<\/span> full fat milk<\/span><\/li>\n
  • 1-2<\/span> tablespoons<\/span> vinegar<\/span><\/li>\n
  • 50 <\/span> grams or 1\/4 cup<\/span> powdered jaggery<\/span><\/li>\n
  • 2<\/span> tablespoons<\/span> semolina or rava<\/span> fine<\/span><\/li>\n
  • 1\/2 <\/span> teaspoon<\/span> cardamom powder<\/span> optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n
    \n
      \n
    • \n

      Preheat your oven to 160 C\/ 325 F .<\/span><\/p>\n<\/li>\n

    • \n

      Butter and flour a 5 inch round pan . Line the bottom with parchment paper (optional)<\/span><\/p>\n<\/li>\n

    • \n

      Line a large strainer with a clean muslin cloth. Place strainer over a saucepan.<\/span><\/p>\n<\/li>\n

    • \n

      Bring the milk to a boil over medium heat.<\/span><\/p>\n<\/li>\n

    • \n

      When it starts to boil , lower heat. Add one tablespoon vinegar and stir. <\/span><\/p>\n<\/li>\n

    • \n

      The milk solids (chena) will separate and the water will be clear. If needed , add another tablespoon vinegar. <\/span><\/p>\n<\/li>\n

    • \n

      Pour this over the muslin lined strainer . The Chena will collect in the cloth .<\/span><\/p>\n<\/li>\n

    • \n

      Wash the chena with clean water .<\/span><\/p>\n<\/li>\n

    • \n

      Squeeze the extra water out. Don’t make it completely dry.<\/span><\/p>\n<\/li>\n

    • \n

      Transfer the chena to a bowl . <\/span><\/p>\n<\/li>\n

    • \n

      Once cool enough to handle, press \/ knead it until smooth<\/span><\/p>\n<\/li>\n

    • \n

      Add the other ingredients and knead until smooth<\/span><\/p>\n<\/li>\n

    • \n

      You ll get a thick batter \u2013 spread into your prepared pan and even out <\/span><\/p>\n<\/li>\n

    • \n

      Bake for 30-35 mins at 160 C \/325 F until top is light brown. <\/span><\/p>\n<\/li>\n

    • \n

      Cool in pan for 5 mins. Then run a knife around the inner side of the pan to loosen cake edge. Gently unmould<\/span><\/p>\n<\/li>\n

    • \n

      Cool on a wire rack<\/span><\/p>\n<\/li>\n

    • \n

      Serve warm or cold !<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n
      This recipe makes a small 5 inch cake. If you use a bigger pan , your cake will be thin.<\/span>
      \nIt can be stored for 3 days refrigerated.<\/span>
      \nAlways use fresh Chena\u00a0<\/span>
      \nIf chena feels too dry while kneading , just add a splash of chena water or milk.<\/span>
      \nBatter should be wet \u2013 not dry.\u00a0<\/span>
      \nYou can replace jaggery with brown sugar or regular sugar.<\/span>
      \nThis is mildly sweet \u2013 increase jaggery by 2 tablespoons if you want sweeter cake.<\/span>
      \nYou can add vanilla instead of cardamom powder for a different flavour.<\/span>
      \nYou can toasted nuts into the batter<\/span>
      \nDo not over bake or cake will dry out.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
      \"chena<\/figure>\n

      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 !<\/p>\n<\/p><\/div>\n

      <\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

      The first time I tasted Chena Poda, it wasn\u2019t in a fancy setting\u2014it was warm, slightly crumbly, and just sweet enough. What stayed with me wasn\u2019t just the flavor, but the contrast\u2014the rustic, caramelized crust with the soft, milky interior. It felt like a dessert that didn\u2019t try too hard, yet delivered everything. I took […]<\/p>\n","protected":false},"author":1,"featured_media":7074258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[233930,11752,233937,233931,233932,4525,15613,233933,233934,233935,233939,233936,134078,233938],"dealstore":[],"offerexpiration":[],"class_list":["post-7074256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked-indian-dessert","tag-cheese","tag-chena","tag-chena-dessert","tag-chena-poda","tag-cottage","tag-dessert","tag-easiest-chena-poda","tag-indian-cheese-cake","tag-indian-dessert","tag-odiya","tag-paneer-cake","tag-paneer-dessert","tag-poda"],"yoast_head":"\nChena Poda ( Odiya cottage cheese dessert ) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/accountants4yourbusiness.co.uk\/?p=7074256\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chena Poda ( Odiya cottage cheese dessert ) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"The first time I tasted Chena Poda, it wasn\u2019t in a fancy setting\u2014it was warm, slightly crumbly, and just sweet enough. 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