Traditional Indian Chenna Poda Recipe – Jaggery Steamed Cheese Dessert

Last Updated on 2 months by Neha Deshmukh

Traditional Indian Chenna Poda Recipe – Jaggery Steamed Cheese Dessert

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Chenna Poda. It’s an incredibly delicious, subtly sweet steamed cheese dessert from Odisha, and honestly, it’s a bit of a showstopper. I first tried it during a trip to Bhubaneswar, and I’ve been trying to perfect it ever since! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

Chenna Poda isn’t your everyday dessert. It’s wonderfully unique – the steaming process gives it a beautifully caramelized exterior and a soft, almost custard-like interior. The jaggery adds a depth of flavour you just don’t get with refined sugar. Plus, it’s naturally gluten-free! It’s a perfect treat for special occasions, or honestly, just when you need a little something special.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 liter full fat milk
• ¾ – 1 cup powdered jaggery (about 150-200g)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

Full Fat Milk: Importance of Quality & Fat Content

Seriously, don’t skimp on the milk! Full fat milk (around 3.25% fat) is essential for getting that rich, creamy texture. The fat content is what gives Chenna Poda its signature melt-in-your-mouth feel. You can use cow or buffalo milk – both work beautifully.

Jaggery: Types & Regional Variations (Nolen Gur, Date Jaggery)

Jaggery is the star of the show! It’s unrefined sugar, and it adds a beautiful caramel flavour. You can find it in different forms – solid blocks, powdered, or even liquid. I prefer powdered jaggery for this recipe as it dissolves easily.

There are also different types of jaggery. In Odisha, they often use a specific type made from sugarcane juice. Nolen Gur (from West Bengal) and date jaggery are also fantastic options, each lending a slightly different flavour profile. Don’t be afraid to experiment!

Step-By-Step Instructions

Okay, let’s get cooking!

1. Make the Hung Curd: Start by fermenting 1 liter of milk into curd. Leave it overnight to set, then strain it through a muslin cloth for at least 6-8 hours, or even overnight. This is crucial – you want to remove all the whey, leaving you with a thick, firm hung curd. Refrigerate the hung curd after straining.
2. Reduce the Milk: In a heavy-bottomed pan, boil the remaining milk (about ½ liter) until it reduces to half its volume. This concentrates the milk solids and adds to the richness. Keep stirring to prevent it from sticking to the bottom. Once reduced, let it cool to lukewarm.
3. Combine & Mix: In a large bowl, combine the hung curd and the reduced lukewarm milk. Add the powdered jaggery. Now, this is where a little elbow grease comes in! Mix everything together really well until the jaggery is completely dissolved and the mixture is smooth and creamy. No grainy bits allowed!
4. Steam it Up: Grease a steaming dish (a metal or silicone mold works great). Pour the Chenna Poda mixture into the dish, and sprinkle your favourite nuts on top – cashews, almonds, or pistachios are lovely. Steam for 15-20 minutes.
5. Cool & Chill: Once steamed, let the Chenna Poda cool completely in the dish. Then, refrigerate it overnight. This allows it to set properly and develop its flavour.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Texture

The key to a perfect Chenna Poda is a smooth, creamy mixture. Make sure the jaggery is fully dissolved, and don’t overmix the curd – you want it to be just combined.

Preventing Cracking During Steaming

Sometimes, Chenna Poda can crack during steaming. To prevent this, make sure your steaming dish isn’t too full, and avoid sudden temperature changes. A gentle steam is best.

Understanding the Importance of Hung Curd

Seriously, don’t skip the hung curd step! It’s what gives Chenna Poda its unique texture. The longer you strain it, the firmer it will be.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Chenna Poda (Using Plant-Based Alternatives)

My friend, Priya, is vegan and loves this dessert! You can substitute the dairy milk with a good quality plant-based milk (soy or cashew work best) and use a vegan yogurt alternative for the hung curd. It won’t be exactly the same, but it’s still delicious.

Gluten-Free Chenna Poda (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your jaggery doesn’t contain any added gluten ingredients.

Spice Level: Adding Cardamom or Nutmeg

A pinch of cardamom or nutmeg adds a lovely warmth to the Chenna Poda. About ¼ teaspoon is perfect.

Festival Adaptations: Chenna Poda for Diwali or Holi

During Diwali, I sometimes add a few strands of saffron to the mixture for a beautiful colour and flavour. For Holi, a sprinkle of pistachios and almonds makes it extra festive.

Serving Suggestions

Chenna Poda is best served chilled. You can garnish it with extra nuts, a sprinkle of cardamom, or even some fresh fruit. It pairs beautifully with a cup of chai!

Storage Instructions

Store leftover Chenna Poda in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

What is Chenna Poda and where does it originate from?

Chenna Poda literally translates to “burnt cheese” in Odia. It’s a traditional dessert from the state of Odisha in eastern India, known for its unique steamed cheese and jaggery flavour.

Can I use sugar instead of jaggery in this recipe?

You can, but it won’t be the same! Jaggery has a much more complex flavour than sugar. If you must, use brown sugar as a substitute, but be prepared for a slightly different taste.

How do I know when the Chenna Poda is perfectly steamed?

The Chenna Poda is ready when it’s firm to the touch and slightly golden on top. A toothpick inserted into the center should come out clean.

What is the best way to strain the hung curd?

Use a clean muslin cloth (cheesecloth) and tie it securely. Hang it over a sink or place it over a bowl to allow the whey to drain completely.

Can I make Chenna Poda in an Instant Pot or pressure cooker?

Yes, you can! Use the steam function and place a trivet in the Instant Pot. Steam for about 15-20 minutes, followed by a natural pressure release.