Authentic Odia Chhenapoda with Warm Jaggery Rabri
Experience the caramelized perfection of Odisha's legendary baked cottage cheese dessert, infused with cardamom and slow-baked to a rich golden brown. Served alongside a pool of warm, sweet reduced milk, it offers a heavenly blend of smoky sweetness and creamy comfort.
90min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Knead the fresh chhena in a broad vessel using the heel of your palm until it becomes smooth and creamy.
2
Add the powdered sugar, semolina, cardamom powder, and half the ghee to the chhena, and mix thoroughly for 5 minutes.
3
Fold in the cashews and raisins gently into the mixture.
4
Grease a baking pan or an iron kadhai with the remaining ghee and transfer the chhena mixture into it, patting it down evenly.
5
Bake in a preheated oven at 180°C for 45 to 50 minutes until the top develops a deep caramelized brown crust.
6
In a separate heavy-bottomed pan, reduce the full-fat milk on low heat to half its volume to make rabri, then stir in the liquid jaggery and saffron.
7
Allow the chhena poda to cool slightly, slice into squares, and serve warm accompanied by the warm jaggery rabri.
Ingredients
500 grams fresh chhena (paneer)
150 grams organic powdered sugar
2 tablespoons semolina (suji)
3 tablespoons pure ghee
1 teaspoon green cardamom powder
2 tablespoons cashews and raisins
500 ml full-fat milk
3 tablespoons liquid jaggery
1 pinch saffron strands
*This AI-generated recipe may contain inaccuracies.