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.
“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 | 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 |
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.
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