Mouth watering, delectable caramelised delight originated from a small village in odisha, Nayagarh…
Story goes that The owner of a confectionery, a certain Sudarshana Sahoo decided to add sugar and seasonings to leftover cottage cheese one night, and left it in an 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.
It was an offering to the Odia deity Lord Jagannath…
750 grms ricotta cheese (chenna)
4 table spoon semolina (sooji)
1 cup sugar (chini)
½ cup Jiggery (guda) or you can use brown sugar also (optional)
(use of jiggery/brown sugar to get a the traditional look to the chhena poda)
1 teaspoon cardamom powder (gujarati)
10 pieces roasted cashew nuts (kaju)
12-15 pcs raisins (kismis)
Mix the ricotta cheese, semolina, sugar and brown sugar/jiggery in a big bowl. You can use a blender to get a smooth mixture. Then add cardamom powder, roasted cashew nuts, and raisins to the mixture. Heat the oven on 350 ºC, grease a container with butter/ghee and put the mixture into the container and bake the same for 40-45 mins till the top of the mixture turns light brown in color at 350 ºC . Then use broil for 4-5 mins to get a baked look on the top. Take out the container and keep it for cool down. Cover the container with a foil at the time of keeping it for cool down. Now the Chhena Poda is ready. Cut into medium slices and serve.