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Chhena Poda also known as paneer cake is a sweet delicacy from the state of Orissa. It was invented in the first half of the twentieth century by a confectionary shop owner Sudarshan Sahoo in the Naya Garh district of Odisha. It was one when he decided to add sugar and seasonings to the leftover cottage cheese kept in an oven warm from its earlier use. he was surprised the next morning to discover what a scrumptious dessert he had created. It literally means roasted cheese in Oriya. It is the only well known Indian dessert whose flavor is derived from the caramelization of sugar.
Also, it was an initiative taken up by the local sweet makers of Odisha to celebrate their culture when they saw their neighboring state, West Bengal, having a big influence on their choice of go-to sweet delicacy, by popularizing and promoting the gift of their culture- chhena poda.
It is very unconventional and easy to make the dish which can be whipped up with a minimum amount of time. Here’s a go- to guide on how to prepare this Oriya sweet dish-
- 2 lbs ricotta cheese
- 3 tbsp sooji/semolina
- 15 tbsp sugar( or as per taste)
- 1 cup raisins
- 1 cup cashew nuts
- 1 cup water
- 2 cup milk
(A step by step guide to chhena poda)
a. Boil milk in a very deep vessel. Simmer and add lemon juice once the milk starts boiling.When curdling happens and you see the chhena separating from the water, boil for another moment and switch off the flame. Sieve the chhena through a filter lined with muslin cloth.Tie the chhena within the muslin- cloth and droop for around half-hour to empty excess water.Crumble and mash the chhena until smooth. Keep aside.
b.Fry cashew nuts and raisins gently to offer a richer style to the preparation.Add flour, granulated sugar, cardamom powder and deep-fried cashew loco and dried fruit to the chhena. Add a pair of table spoon of milk to that and blend well.Grease a baking tin with clarified butter(ghee) or butter. Sprinkle a tablespoon of refined sugar(preferably powdered) and warm the pan. Once the sugar starts obtaining caramelized, flip the flame and tilt the baking pan so its base is well coated with caramel sweetening.
c. Now add to baking powder the chhena mixture, pour it into the pan and unfold equally employing a flat spatula. Bake in a very preheated kitchen appliance at one hundred eighty degree Celsius for forty-five minutes until the highest turn brown. Insert a tooth decide within the center. It ought to initiate clean. If it is wet, bake for 5 more minutes.
d. Run a knife around the sides and invert the cooking tin on a plate as soon as it is out of the oven. Any delay will make the sugar at the base of the tin harder making it difficult to come out intact. Slice the Chhena Poda and serve hot or cold.