Authentic Odia Chhenapoda V2 with Warm Jaggery Rabri
Experience the rich, caramelized delight of Odisha's iconic baked cottage cheese dessert, infused with cardamom and slow-baked to perfection. Served warm with a luscious jaggery rabri, it offers a deeply comforting blend of rustic sweetness and creamy textures.
85min
Total Time
6
Servings
Odia
Cuisine
Recipe
1
Knead the fresh chhena in a large bowl until smooth and free of lumps, then gently mix in the semolina, powdered sugar, and cardamom powder.
2
Add the warm milk to the chhena mixture and knead lightly to achieve a soft, dropping consistency batter.
3
Fold in the chopped cashew nuts and golden raisins gently into the batter.
4
Grease a baking pan generously with ghee and line it with parchment paper for easy removal.
5
Pour the chhena mixture into the pan, tapping it gently to eliminate air bubbles and smooth the top surface.
6
Preheat the oven to 180°C (350°F) and bake the chhena for 50 to 60 minutes until the top develops a deep golden-brown, caramelized crust.
7
Prepare the warm jaggery rabri by gently simmering the condensed milk and whole milk together, then stirring in the liquid jaggery until thickened.
8
Allow the baked chhenapoda to cool slightly, slice it into wedges, and serve warm accompanied by the rich jaggery rabri.
Ingredients
500 grams fresh chhena (paneer)
150 grams organic powdered sugar
3 tablespoons semolina (suji)
4 tablespoons thick whole milk
1 teaspoon green cardamom powder
2 tablespoons ghee
1 cup condensed milk for rabri
2 tablespoons organic liquid jaggery
10 chopped cashew nuts
10 golden raisins
*This AI-generated recipe may contain inaccuracies.