Authentic Odiya Chhenapoda with Warm Jaggery Rabri
Experience the caramelized sweetness of Odisha's iconic baked cottage cheese dessert, infused with cardamom and slow-roasted to perfection. Served alongside a rich, warm jaggery rabri, this traditional delicacy offers an irresistible contrast of smoky crust and creamy goodness.
85min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Knead the fresh chhena in a large bowl until smooth and soft.
2
Add powdered sugar, semolina, cardamom powder, and ghee to the chhena, continuing to knead for 5 minutes.
3
Fold in the cashew nuts and raisins gently into the mixture.
4
Line a baking pan with parchment paper and grease it well with ghee.
5
Transfer the chhena mixture into the pan and press it down evenly.
6
Bake in a preheated oven at 180°C for about 50 to 60 minutes until the top turns a deep golden brown and caramelized.
7
In a separate heavy-bottomed pan, reduce the full-fat milk to half its volume over medium heat to make rabri, then stir in the liquid jaggery and keep warm.
8
Slice the cooled chhena poda and serve warm, drizzled with the prepared jaggery rabri.
Ingredients
500 grams fresh chhena (paneer)
150 grams powdered sugar
3 tablespoons semolina (suji)
2 tablespoons ghee
1/2 teaspoon cardamom powder
2 tablespoons cashew nuts and raisins
500 ml full-fat milk for rabri
3 tablespoons liquid jaggery
*This AI-generated recipe may contain inaccuracies.