Chhena Poda – Baked paneer dessert flavored with cardamom

X ManOctober 10, 2024017 views

Introduction

Chhena Poda, a delightful baked dessert hailing from the heart of Odisha, India, is truly a culinary treasure. Made primarily from fresh paneer (Indian cottage cheese) and infused with the aromatic flavors of cardamom, this dessert is celebrated for its unique burnt caramelized overtones and melt-in-your-mouth texture. Priced affordably, often between ₹50-₹100 ($0.60-$1.20), Chhena Poda can be found in local sweet shops like Mahanadi Sweets and Gangadhar Das in Cuttack. For those seeking a keto-friendly alternative, the keto Chhena Poda adapts the dish beautifully using low-carb ingredients, allowing for a guilt-free indulgence without sacrificing taste. This dessert has garnered a devoted fan base and a must-try rating of 4.5 out of 5!

Origin and Inspiration

Chhena Poda, meaning "burnt cheese" in Odia, has its roots deeply embedded in Odia culture, where celebrations and festivals are incomplete without this enchanting dessert. Traditionally, Chhena Poda is prepared by baking fresh curds, often made at home, and is a staple at auspicious celebrations like weddings and festivals. The slow baking process allows the cheese to develop a golden-brown crust that contrasts with the creamy interior, while cardamom weaves its fragrance throughout, reminiscent of a warm hug on a chilly night.

You’ll find similarities in desserts around the globe, such as the Italian Ricotta Cheesecake and the Middle Eastern Basbousa, both of which share the concept of utilizing fresh cheese in a sweet context. The keto adaptation of Chhena Poda employs almond flour or coconut flour, enhancing the dessert’s natural sweetness while significantly reducing its carbohydrate content. Imagine a velvety slice of spiced paneer dessert that indulges your senses without the associated carb guilt—this is the magic of keto Chhena Poda!

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

1 cup paneer (freshly made or store-bought)

1/2 cup sugar (or erythritol for keto)

1/4 cup milk

1/2 tsp cardamom powder

1/4 cup grated coconut (optional)

1 tbsp ghee (clarified butter) or butter

Traditional Version:

1/4 cup all-purpose flour

2 tbsp cashews and raisins (for garnish)

Keto Version:

1/4 cup almond flour

1/4 cup coconut flour

Instructions

1. Prepare the Batter:

Traditional Version: In a mixing bowl, crumble the fresh paneer until smooth, then add sugar, milk, cardamom powder, and all-purpose flour. Mix until you achieve a silky texture, feeling the gentle elasticity of the paneer beneath your fingertips.

Keto Version: Combine crumbled paneer, erythritol, milk, cardamom powder, almond flour, and coconut flour in a bowl. The mix should feel slightly grainy yet cohesive, promising a luscious baked dessert.

2. Cooking Method:

Preheat your oven to 350°F (175°C). Grease a small baking dish with ghee or butter, letting the scent of clarified butter enhance your anticipation.

Pour the batter into the prepared baking dish, ensuring an even spread, like a painter smoothing a canvas. The corners should be well-defined, beckoning an even bake.

3. Final Assembly:

For both versions, sprinkle grated coconut and garnish with cashews and raisins on top, creating a beautiful mosaic of flavors and textures.

4. Baking:

Bake for about 30-35 minutes or until the surface turns a golden brown and a toothpick inserted comes out clean. The aroma will fill your kitchen, enveloping you in a warm embrace.

5. Serving:

Let your Chhena Poda cool slightly before slicing into squares. Enjoy warm, or chill in the fridge for a delightful contrast in texture that enhances the flavors.

What Does It Pair Well With?

Traditional Pairings: Chhena Poda shines alongside a cup of masala chai, where the spice harmonizes with the creaminess of the dessert, or it can be enlivened with a drizzle of condensed milk.

Keto-Friendly Pairings: Pair the keto version with a refreshing iced green tea or a dollop of unsweetened whipped cream to complement the dessert’s sweetness without adding carbs.

What is the Shelf Life?

Chhena Poda can be stored in the refrigerator for up to 5 days, covered in an airtight container to maintain its moisture. If you’re considering freezing, wrap the portions tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. When ready to enjoy, simply thaw overnight in the fridge and reheat gently in the oven to restore that fresh-baked bliss.

Alternative Cooking Methods

Stovetop: If you lack an oven, you can use an iron skillet. Preheat it on low heat, cover, and cook for about 20-25 minutes to achieve a similar baked texture.

Pressure Cooker: Use a steaming rack to elevate the batter in a pressure cooker, adding water beneath. Cook for 20-25 minutes, keeping the lid sealed, yielding a delightful dessert without the crunch of an oven.

Conclusion: Traditional and Keto Versions

Chhena Poda, with its distinct texture and aromatic cardamom notes, offers a delightful way to indulge in an Indian classic, whether through the traditional version or the keto adaptation. Both variations promise a unique taste experience—rich, comforting, and layered with warm spices. Each bite brings forth memories of festive gatherings and sweet endings, making this dish a delectable part of any balanced meal or special occasion. Enjoy the symphony of flavors that Chhena Poda brings to your palate, a dessert that celebrates the essence of sweet indulgence!