Authentic Odia Chhena Poda with Warm Jaggery Rabri
Experience the caramelized perfection of Odisha's iconic baked cottage cheese dessert, infused with cardamom and rich nuts. Paired with a warm, creamy jaggery rabri, this traditional sweet treat offers an unforgettable indulgence.
90min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
In a wide bowl, knead the fresh chhena gently with the heel of your palm until smooth and slightly creamy.
2
Add the powdered sugar, semolina, cardamom powder, and half of the ghee to the kneaded chhena, mixing well to form a cohesive dough.
3
Fold in the cashew nuts and raisins gently into the mixture.
4
Line a baking pan with parchment paper and grease it with the remaining ghee, then transfer the chhena mixture into it, pressing it down evenly.
5
Bake in a preheated oven at 180 degrees Celsius for 45 to 50 minutes until the top turns a deep golden brown and caramelizes nicely.
6
Meanwhile, in a heavy-bottomed pan, reduce the milk over medium heat to half its original volume, stirring frequently.
7
Stir in the liquid jaggery and saffron strands into the reduced milk, simmering for another five minutes to create a warm jaggery rabri.
8
Slice the baked chhena poda and serve warm, generously drizzled with the prepared warm jaggery rabri.
Ingredients
500 grams fresh chhena (cottage cheese)
150 grams powdered sugar
3 tablespoons semolina (suji)
4 tablespoons ghee
1/2 teaspoon cardamom powder
2 tablespoons cashew nuts and raisins
500 ml full-fat milk for rabri
3 tablespoons liquid jaggery
A pinch of saffron strands
*This AI-generated recipe may contain inaccuracies.