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| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Dashapalla,Odisha, India |
| Main ingredients | Chhena cheese,sugar,cashew nutsraisins cardamom |
Chhenapoda (Odia:ଛେନାପୋଡ଼) (transl. Burnt cheese) is acheese dessert from the Indian state ofOdisha.Chhena poda literally meansBurnt Cheese in Odia,[1] referring to its caramelised crust exterior and soft, spongy texture with slightly smoky notes. It is often described as the Indian counterpart to acheesecake due to its rich, creamy taste and baking process.
It is made up of well-kneaded homemade freshchhena, sugar, semolina, and is baked for several hours until it browns.[2] It is often flavoured with cardamom and garnished with raisins and cashews, creating a rich and aromatic dessert.
Chhenapoda is known as one of the Indian desserts whose flavor is predominantly derived from thecaramelisation of sugar.
Chhenapoda is believed to have originated in 1947 in the village ofDashapalla,Nayagarh. The invention of the dish is attributed toSudarshan Sahu, a local sweet maker who operated a shop onKacheri Road in Dasapalla. According to popular accounts, Sahu mixed leftover chhena (cottage cheese) with sugar and left it inside a warm chulha (wood-fired oven) overnight. The next day, he discovered that the mixture had baked into a firm, caramelised dessert with a golden-brown crust dessert with a unique smoky flavor. This accidental discovery led to the commercialisation of Chhenapoda, making it one of Odisha’s most beloved and one of its signature sweets.[3][4]
Chhenapoda Dibasa is being celebrated since 11 April 2022, the birth anniversary of Sudarsan Sahoo.[5][6][7]
The preparation of Chhenapoda is a meticulous process that requires skill and patience. It begins with the curdling of milk to obtainchhena, a process similar to makingpaneer. The chhena is then drained and kneaded extensively until it achieves a smooth texture. A blend ofsugar,cardamom, chopped nuts, and sometimesraisins is added to the chhena, infusing it with a delightful sweetness and aromatic essence.
Traditionally, the mixture is wrapped inSal tree leaves, placed in a greased pan, and baked in a charcoal oven for several hours. The slow roasting process allows the dessert to develop its characteristic caramelised crust and smoky flavor. The infusion of Sal leaves further enhances its distinct taste, making Chhenapoda a unique and delicately flavoured baked sweet.
Since the mid-1980s, it has gradually found its place in restaurant menus acrossOdisha. Odisha Milk Federation (OMFED) is investing heavily in mass-producing and popularising this delicacy.[8][9][10][11]
Food portalThis mouth-watering sweet from Odisha literally means burnt cheese.
