Chhena Poda Recipe

Chhena Poda Recipe

Chenna Poda Recipe

Famous Traditional Sweets of Chhena Poda Orissa. Orissa’s famous dessert is crispy from outside, and light succulent chhena from inside adds to its taste. Chhena Poda is also known as Prasad of Lord Jagannath. This is a straightforward recipe. Try it. You will like this recipe very much. Chhena Poda Recipe

Necessary ingredients

Milk – 1.5 liters

Lemon – 3

Sugar – ¾ cup 150 grams

Semolina – 3 tablespoons 40 grams

Ghee – 2 tbsp

Raisins – 4 cups

Cashew – 4 cups

Cardamom – 4 Chhena Poda Recipe


To make Chena Poda, first, make Chena. To make chena:

  1. Boil 1.5 liters of milk in a vessel.
  2. While the milk is boiling, take 4 cups of cashews and cut into small pieces.
  3. Take four cardamoms, peel it, grind its seeds, take three lemons, and take out its juice in a separate vessel.

Turn off the gas when the milk comes to a boil. Take lemon juice and mix as much lemon water in it and mix lemon juice in milk by stirring it with a spoon. Add lemon to the milk only till the milk crackles.

Sieve the milk after it breaks and separate the chena. Now mash the chena and soften it.

Once the chena is mashed, add three tablespoons of semolina, ¾ cup of sugar, and mix it for 3-4 minutes. After all the things mix well, keep it for 15 minutes to swell the semolina added to the mixture.

Now :

After 15 minutes, add two tablespoons of ghee, chopped cashews, 4 cups raisins, and four cardamom seed powder to the mixture and mix. The mixture is ready to make Chena Poda. Now to bake the Chena poda in a cooker, put ½ kg salt and jali stand in a cooker, cover and keep it warm.

Now take a container and lubricate it with ghee. Put butter paper in a smooth box and put some ghee on it, and put the mixture of chenna podas in the container. Put the mixture in the container and tap it to make it the same.

Once the cooker is hot, place the container in a mesh stand and bake it on the medium flame for 30 minutes, putting the cooker’s lid on.

After 30 minutes, check the chena poda. If the chena poda is not light golden brown from the top, it means it is still raw. Once the chena pods remain raw, bake them for 15 minutes on a low flame with medium flame.

After 15 minutes, once the chena turns golden brown, take it out of the cooker and keep it cool. Once the chena has cooled, take it out on a plate and remove the top’s butter paper. Chena Poda is ready. It is a famous dessert of Orissa. It is also known as Prasad of Lord Jagannath.


You can also tear milk with vinegar instead of lemon.

You can use those water extracted from chena by kneading the dough or putting it in the pulse. It is perfect for health.

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