Authentic Odiya Chenna Poda with Warm Jaggery Rabri
Experience the heavenly flavors of Odisha's caramelized cottage cheese cake, baked to a rich golden brown with aromatic cardamom. Served warm alongside a luscious, sweetened reduced milk rabri for the ultimate traditional dessert indulgence.
90min
Total Time
4
Servings
Odiya
Cuisine
Recipe
1
Knead the fresh chenna and semolina together on a clean surface until the mixture becomes smooth and slightly creamy.
2
Add the powdered sugar, melted butter, cardamom powder, and half of the milk, continuing to knead into a soft, uniform dough.
3
Fold in the cashew nuts and raisins gently into the chenna mixture.
4
Line a baking pan with parchment paper, grease it lightly, and pour the chenna batter evenly into it.
5
Bake in a preheated oven at 180°C for 50 to 60 minutes until the top develops a deep, dark caramelized crust.
6
Meanwhile, simmer the full-fat milk in a heavy-bottomed pan until it reduces to half its volume to prepare the rabri.
7
Stir in the jaggery powder and saffron strands into the reduced milk, letting it simmer for another 5 minutes before turning off the heat.
8
Allow the baked chenna poda to cool slightly, slice it into squares, and serve warm paired with the sweet jaggery rabri.
Ingredients
500 grams fresh chenna (paneer)
150 grams organic powdered sugar
2 tablespoons semolina (suji)
3 tablespoons unsalted butter, melted
1/2 cup whole milk
1 teaspoon green cardamom powder
2 tablespoons cashew nuts and raisins
1 liter full-fat milk for rabri
3 tablespoons organic jaggery powder
A few strands of saffron
*This AI-generated recipe may contain inaccuracies.