Indian sweets recipes: Chenna Poda
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Jalebi.
Chenna Poda
Chenna Poda is a traditional sweet from Odisha loved for its caramelised crust and soft melt in melt-in-the-mouth interior.
Ingredients
(Serving for 6 persons)
Full cream milk: 1 litre
Lemon juice or vinegar: 2 tsp
Sugar: ¾ cup
Rawa: 2 tsp
Baking powder: ½ tsp
Cardamom powder: ½ tsp
Cashew and raisins: 2 tsp
Ghee: 1 tsp
Water: 2 tsp
Step 1
To prepare chenna, boil milk in a pan. Add lemon juice or vinegar and stir well until the milk curdles and becomes chhena. Strain through muslin cloth, wash under water to remove soreness. Hang it for about half an hour to drain excess water.
Step 2
In a bowl, mash chhena until smooth. Add sugar and mix until creamy. Add rawa, baking powder and nuts. Mix well to form a thick batter.
Step 3
To prepare a caramel base, add sugar and water to a heavy-bottomed baking tin or kadhai. Heat until it melts and turns golden caramel. Swirl to coat the base evenly.
Step 4
Grease the tin with ghee ( over the caramel). Pour the batter into the tin and level the surface. Bake in a pre-heated oven at 180 degrees C for 40 to 50 minutes or until golden brown.
Step 5
Traditionally, it is baked over a coal or wood fire for a smoky flavour. Insert a toothpick, and if it comes out clean, it’s ready.
Step 6
Let it cool slightly. Invert onto a plate so that the caramelised side comes on top.
Cut into slices and serve warm or at room temperature.
