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 RecipeIngredient 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 |
You May Also Like these Recipes:
Chenna Poda, How to make Indian Cheesecake
3
servings5
minutes45
minutes10
minutes30
minutesA 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
Print
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.
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
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.
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.
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.
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.
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.
Sweet Recipes
Parangikai Halwa with Coconut Milk, How to make Pumpkin Halwa
A soft, golden halwa made with yellow pumpkin, thick coconut milk, and organic cane sugar — this revival-style sweet is inspired by Tamil fasting traditions and temple offerings, perfect for vratham days, prasadam, or a comforting vegan dessert.
Dragon Fruit Halwa, How to make Fruit Halwa
A tropical Indian halwa made with cornflour, dragon fruit, ghee, and organic cane sugar — crafted in the Sandyathome revival kitchen by Sandhya Riyaz.
Kodukapuli Sweet Pachadi, How to make Konakka Halwa
A halwa-style sweet pachadi made with ripe konakka (Manila tamarind), jaggery, and ghee. A warm, nostalgic Tamil revival recipe reimagined by Sandhya Riyaz.
Jamun sorbet recipe, How to make Fruit Sorbet
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
Ambur Murtanjan Kheer recipe, How to make Muslim Wedding Kheer
Soft, milk-soaked rice kheer with cardamom, ghee, and nuts — a traditional post-biryani dish from Tamil Muslim weddings in Ambur and Tirupattur. A Sandyathome revival.
Lemon Kesari recipe, How to make Lemon sheera
This Lemon Kesari (also called Lemon Sheera) is a citrusy, golden sweet made with roasted rava, ghee, and candied lemon peel—reviving fruit kesari the natural way.
How to make Ulundhu Kali, Karuppu Ulundhu Sweet
A traditional, melt-in-mouth Tamil sweet made with black urad dal, palm jaggery, and gingelly oil — ulundhu kali is rooted in puberty rituals, postpartum healing, and quiet ancestral wisdom.
How to make Ulundhu Paal, Tirunelveli-Style White Urad Dal Payasam
Ulundhu Paal is a traditional Tirunelveli-style sweet payasam made with white urad dal, coconut milk, and jaggery. This ancient Tamil recipe is a nourishing revival from the past—rich in iron, comforting, and deeply soulful.
How to make Ancient Ragi Milk Halwa, Keppai Paal Halwa
A soft, ghee-rich ragi halwa once made in Tamil Muslim homes after Bakrid — this revival sweet is slow-cooked from freshly extracted millet milk and meant to be savored, not sliced.
How to make Maida Sweet Dosa with Banana, Muslim-Style sweet adai
This soft, folded Maida Adai is a forgotten sweet from Tamil Muslim homes, traditionally made during Bakrid week. Gently cooked with milk and banana, and sweetened with just 1 tbsp sugar, it’s a soulful low-sugar dessert — warm, simple, and meant to comfort.
Related posts:
Barnyard millet appam, Millet appam without yeast
Vallarai keerai thuvaiyal, Brahmi chutney
Millet Cake, How to make Jowar Cake, Gluten free cake
Mushroom Semiya Biryani, How to make Semiya Biryani
Croissant sandwich, Spinach and cheese croissant
How to make Ulundhu Kali, Karuppu Ulundhu Sweet
Muslim-Style Chicken Kuzhambu, How to make Chicken Kuzhambu
Tindora Dum Biryani, How to make Kovakka/ Dondakaya Biryani
Baked vegetable dum biryani recipe, Baked biryani
Bottle Gourd Mor Kuzhambu, How to make Sorakkai Mor Kuzhambu
