Chenna Poda, How to make Indian Cheesecake

It started with a warm batch of homemade chenna — soft, slightly grainy, and just too fresh to ignore. I wasn’t in the mood for rasgullas or syrupy sweets. I wanted something slow-baked, something that reminded me of how banana leaves once held not just meals but memories.

That’s when I remembered an age-old Eastern gem — Chenna Poda, Odisha’s iconic burnt cheesecake made with chenna, sugar, and cardamom. Not the overly sweet shop-style ones, but the kind that village kitchens baked slowly — wrapped in banana leaves and kissed by fire till the edges turned golden.

This is my revival-style Chenna Poda recipe, made with white sugar, baked in banana leaf, and cooked just until caramelised and firm — no moulds, no shortcuts. Just good chenna, cardamom, and time — because some Indian sweets deserve their slow magic.

Bite of History: Chenna Poda

“Chenna Poda” literally means burnt cheese. Folklore says an Odia halwai forgot a pot of sweetened chenna in a dying wood-fired oven overnight; by morning it had caramelised into a golden block that tasted like festival smoke . Villagers soon began wrapping the mixture in sal or banana leaves, placing it beside the hearth to bake while they slept.

Jump to Recipe

Ingredient Role Table – Indian Cheesecake/ Odia Chenna Poda

Ingredient	Why it’s here
Fresh chenna / paneer	Creamy base, binds naturally
Sugar	Sweetness
Fine rava (semolina)	Adds body, prevents a rubbery set
Ghee	Richness, helps caramelise edges
Cardamom powder	Classic fragrance that cuts the richness
Pinch of baking soda	Gentle lift, keeps texture airy
Chopped nuts (cashew, pista)	Optional crunch
Supple banana leaf	Infuses aroma, seals in steam, rustic charm

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Chenna Poda, How to make Indian Cheesecake

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: DessertsCuisine: Indian (Odia Revival)Difficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Cook Time

minutes

Rest Time

minutes

A rustic revival of Odisha’s famous Chenna Poda — India’s burnt cheesecake — baked in banana leaf with chenna, sugar, and cardamom until golden and caramelised.

Ingredients for Indian Cheese Cake

Ingredients to make Chenna
1.5 to 1.75 liters liters 1.5 to 1.75 liters Milk (full-fat cow’s milk)
¼ to ½ cup, ¼ to ½ Curd (plain yogurt)
Ingredients to make Chenna Poda
2 cups, 2 Fresh chenna (250 g, moisture pressed but still soft)
½ to ¾ cup, ½ to ¾ Sugar (loosely packed; adjust to taste)
2 tablespoon, 2 Fine rava
1 tablespoon, 1 Ghee, plus extra for greasing leaf
½ teaspoon, ½ Cardamom powder
⅛ teaspoon, ⅛ Baking soda
2 tablespoon, 2 Mixed chopped nuts (optional)
1 nos. 1 Banana leaf strip, wilted over flame

Directions to make chenna poda

How to make Chenna
Heat the milk
Pour milk into a heavy-bottomed pot.
Bring it to a boil on medium flame, stirring occasionally.
Once it begins to rise, reduce the heat to low.
Add curd to curdle the milk
Add curd 1 tablespoon at a time, gently stirring.
You’ll see the milk split — white solids (chenna) and greenish whey will separate.
Add more curd if needed, until the whey is clear.
Stop the cooking
Turn off the flame. Immediately add ice cubes or cold water to stop the chenna from overcooking and turning rubbery.
Strain the chenna
Line a colander with a clean muslin cloth or cheesecloth.
Pour the mixture into it to collect the chenna.
Rinse with cold water to remove sourness from curd
Drain (but don’t over-dry)
Tie the cloth and hang it for 20–30 minutes to drain excess water.
For Chenna Poda, it should still feel soft and moist when touched — not crumbly or dry.
How to make Chenna Poda
Mash and Sweeten the Chenna
In a wide bowl, knead chenna until uniformly smooth.
Add sugar, rava, cardamom, baking soda, ghee, and nuts; mix to a thick batter.
Wrap the Goodness
Warm banana leaf over low flame to make it pliable; wipe dry, grease lightly.
Pile batter in the center, spread 1-inch thick. Fold into a parcel; secure with cotton twine or place seam-side down on a small tray.
Bake
Oven: Pre-heat to 180 °C / 350 °F. Bake 45–55 min until the leaf edges char and a toothpick in center comes out mostly clean.
Rest and Slice
Cool 10 min; unwrap carefully. Slice into wedges while warm for oozy edges or cool fully for neat bars.

Notes

1 cup = 250 ml

Directions to make indian cheese cake step by step images

Heat Milk and Curdle
Boil the milk in a heavy pot. Once it starts to rise, reduce the heat and add curd little by little.
Milk Curdle
Keep stirring gently until the milk splits into chenna and whey. Add more curd if needed until the whey looks clear green.
Stop the cooking
Turn off the flame. Immediately add ice cubes or cold water to stop the chenna from overcooking and turning rubbery.
Strain the chenna
Line a colander with a clean muslin cloth or cheesecloth.
Pour the mixture into it to collect the chenna.
Rinse with cold water to remove sourness from curd.
Drain (but don’t over-dry)
Tie the cloth and hang it for 20–30 minutes to drain excess water.
For Chenna Poda, it should still feel soft and moist when touched — not crumbly or dry.
Mash u0026 Sweeten
In a wide bowl, knead chenna until uniformly smooth.
Add sugar, rava, cardamom, baking soda, ghee, and nuts optional; mix to a thick batter.
Wrap the Goodness
Warm banana leaf over low flame to make it pliable; wipe dry, grease ghee lightly.
Pile batter in the center, spread 1-inch thick.
Bake
Oven: Pre-heat to 180 °C / 350 °F. Bake 45–55 min until the leaf edges char and a toothpick in center comes out mostly clean.
Rest and Slice
Cool 10 min; unwrap carefully. Slice into wedges while warm for oozy edges or cool fully for neat bars.

Homemade Chenna Poda sweet wrapped and baked in banana leaf — easy Indian dessert using chenna, sugar, and cardamom. — Indian cheese cake/ Chenna Poda by Sandhya Riyaz

Pro Tips to make tasty Odia Chenna Poda/ Burnt Indian Cheesecake

Don’t over-dry the chenna: Your chenna should be soft, not crumbly. Slight moisture ensures a melt-in-mouth texture.
Bake just until golden: The center should still jiggle slightly when done. Overbaking makes it rubbery.
Use a pliable banana leaf: Gently heat it over flame to make it flexible and prevent tearing.
Let it rest before slicing: Cooling helps it set well and intensifies flavor.
Want deep caramel edges?: Sprinkle a little sugar on top before baking for extra golden crust.

Serving Suggestion for Burnt Indian cheesecake

Serve warm or at room temperature, sliced on fresh banana leaf pieces.
Perfect as a light festive dessert, post-lunch sweet, or for tea-time indulgence with a cup of filter coffee.

FAQ – Chenna Poda/ Indian Cheesecake

Q: Why is my Chenna Poda rubbery after baking?

Rubbery texture usually comes from overbaking or using too dry chenna. Bake just until the center sets and use chenna with slight moisture for softness.

Q: Can I make traditional Chenna Poda without oven?

Yes! You can bake it in a thick-bottomed kadai or pressure cooker without a whistle, on low flame for about 1 hour. Just make sure it’s wrapped in banana leaf or placed in a steel bowl.

Q: How to store homemade Chenna Poda baked in banana leaf?

Wrap it in parchment or leaf, refrigerate in an airtight box. It stays fresh for 3–4 days. Reheat in a low oven or steamer before serving.

Q: Can I use store-bought paneer to make banana leaf Chenna Poda?

Fresh homemade chenna is best, but if using store paneer, grate it and soak in hot water for 10 mins before using. This softens the texture.

Q: Is Chenna Poda healthy compared to other Indian sweets?

Yes! It’s naturally protein-rich from chenna and doesn’t use any refined flour or frying. You can also reduce sugar slightly without losing flavor.

Chenna Poda baked in banana leaf — traditional Indian burnt cheesecake dessert with caramelised crust, fresh chenna, and sugar.

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