This Chhena poda recipe is a baked fresh paneer/cheese/chhena dessert from the Indian state of Odisha. Instead of homemade chhena, use ricotta to keep the simple recipe even simpler. The combination of ricotta and caramelization sugar will make your chhena poda undeniably rich, delicious and pillowy soft.
So, What is Chhena Poda?
As Wiki truly states, Chhenapoda originated in a village in Odisha in the first half of the twentieth century. The owner of a confectionery, accidentally discovered this world famous dessert when he decided to add sugar to the leftover chhena one night, and left it in the Indian Chulha (clay oven) that was still warm from earlier use. The next day, he was pleasantly surprised to find out what a scrumptious dessert he had created.
Chenna poda is nothing but Roasted Cheese. It is as simple as it sounds. You mix the ricotta cheese with sugar, add some cardamom powder and bake for an hour. That’s about it really.
Though you can make this dessert with homemade ricotta or chhena which is very easy but I have substituted fresh chhena with full fat unsalted ricotta making this chhena poda recipe with ricotta cheese easily adaptable for everyone to try.
Many of my friends are curious about this world famous dessert from Odisha. So keeping all of you guys on mind, I came up with this Chhena poda recipe with ricotta and condensed milk so that you can easily try it at home without compromising traditional and authentic flavors and taste.
Other Desserts from Odisha
- Kheersagar/KheerPuli/Kheer Gaintha
- Chhena Jalebi
- Chhena Jhili
- Chhena Gajja
- Kakara Pitha
Why you will love this Ricotta Chhena Poda recipe?
This is such an Easy Recipe. And it brings back so many memories from home. You really dont have to go through the troubles of making fresh chhena at home and can always opt for store bought ricotta cheese which gives the exact same result and taste.
One Bowl Recipe. True that. Its as easy as mixing everything in your baking pan and bake it till you see the top brown.
Easily available pantry ingredients. All you need is ricotta, cardamom powder, condensed milk and little bit of ghee.
A very forgiving recipe. Seriously, you cant really go wrong with this ricotta chhena poda recipe. As long as you have ricotta and sweetened condensed milk – you are good to go. As far as the flavorings or toppings go.., use whatever and how much ever you feel like. In this recipe, I have used cardamom powder and some raisins. You can use rose water, saffron or other nuts. Even a touch of nutmeg will work wonders too. Like I said, this roasted cheese recipe is very forgiving.
Ingredients used in this Chhena Poda Recipe?
Full Fat Ricotta – I have used unsalted full fat ricotta in this recipe. You can replace the ricotta with homemade fresh panner or chhena
Condensed Milk – I have used condensed milk to get that amazing rich texture
Cardamom Powder – fresh cardamom powder imparts a warm fragrant flavor
Semolina – unroasted semolina. Coarse or fine doesn’t really matter.
How to make Chhena Poda?
Step 1. Grease your cake tin. I have used a 6 inch cake tin here
Step 2. In a bowl mix ricotta, one tin of sweetened condensed milk, 2 table spoons of semolina, 1 tablespoons of cardamom powder
Step 3. Pour the mixture into the cake tin and loosely cover with a foil.
Step 4. Bake in a preheated oven at 350 degree F for an hour
Step 5. Take the foil out and let the cheena poda bake for another 15 minutes or till the top turn golden brown.
Tips and Tricks to make this Chhena Poda Recipe perfect
Mix ricotta, semolina and condensed milk well. Sprinkle some ghee on top to get a caramelized effect on the top.
The baking time differs slightly with different ovens, and the timing depends on factors like the cake pan color, materials, etc. So keep an eye on the cheesecake after 45 minutes. Again this is roasted cheesecake, so an extra 5 to 10 minutes of baking will not ruin the cake and taste.
Chhena Poda Recipe with Ricotta Cheese
- 28 oz Full fat ricotta cheese
- 14 oz Sweetened condensed milk
- 2 tbsp Semolina
- 1 tbsp Ghee
- 1 tbsp Cardamom powder
- Pre-heat oven to 350 degree F
- Lightly butter a springfoam pan
- Mix ricotta cheese, condensed milk, cardamom powder and semolina well
- Pour the mixture into the pan. Sprinkle the ghee on top
- Cover the pan with a foil and bake in the oven for about 50 minutes
- After 50-55 minutes, remove the foil and bake for another 15/20 minutes or till the top turns into a deep golden brown
- Take the pan out of the oven and let it cool completely
- The cake will be sticky and stick to the sides of the pan. This is why the spring foam pan comes very handy.
- Gently remove the chhena poda from the pan and place it on a plate. Decorate with cashews or raisins.