Chhena poda

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Chhena poda

Course	Dessert
Place of origin	India
Region or state	Dashapalla, Odisha, India
Main ingredients	Chhena cheese, sugar, cashew nuts raisins cardamom
Media: Chhena poda

Chhenapoda (Odia: ଛେନାପୋଡ଼) (transl. Burnt cheese) is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Burnt Cheese in Odia,^[1] referring to its caramelized crust exterior and soft, spongy texture with slightly smoky notes. It is often described as the Indian counterpart to a cheesecake due to its rich, creamy taste and baking process.

It is made of well-kneaded homemade fresh chhena, sugar, semolina, and is baked for several hours until it browns.^[2] It is often flavored with cardamom and garnished with raisins and cashews, creating a rich and aromatic dessert.

Chhenapoda is known as one of the Indian desserts whose flavor is predominantly derived from the caramelisation of sugar.

Chhenapoda is believed to have originated in 1947 in the village of Dashapalla, Nayagarh. The invention of the dish is attributed to Sudarshan Sahu, a local sweet maker who operated a shop on Kacheri Road in Dasapalla. According to popular accounts, Sahu mixed leftover chhena (cottage cheese) with sugar and left it inside a warm chulha (wood-fired oven) overnight. The next day, he discovered that the mixture had baked into a firm, caramelized dessert with a golden-brown crust dessert with a unique smoky flavor. This accidental discovery led to the commercialization of Chhenapoda, making it one of Odisha’s most beloved and one of its signature sweets.^[3][4]

Chhenapoda Dibasa is being celebrated since 11 April 2022, the birth anniversary of Sudarsan Sahoo.^[5][6][7]

The preparation of Chhenapoda is a meticulous process that requires skill and patience. It begins with the curdling of milk to obtain chhena, a process similar to making paneer. The chhena is then drained and kneaded extensively until it achieves a smooth texture. A blend of sugar, cardamom, chopped nuts, and sometimes raisins is added to the chhena, infusing it with a delightful sweetness and aromatic essence.

Traditionally, the mixture is wrapped in Sal tree leaves, placed in a greased pan, and baked in a charcoal oven for several hours. The slow roasting process allows the dessert to develop its characteristic caramelized crust and smoky flavor. The infusion of Sal leaves further enhances its distinct taste, making Chhenapoda a unique and delicately flavored baked sweet.

Since the mid-1980s, it has gradually found its place in restaurant menus across Odisha. Odisha Milk Federation (OMFED) is investing heavily in mass-producing and popularizing this delicacy, determined not to let this happen again.^{[8][9][10][11]}

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