a fusion of the extremely popular smoky flavored sweet delicacy of Odisha, Chhena Poda using the king of fruit Mango.
Who doesn’t like Chhenapoda, our desi cheesecake! This is an extremely popular smoky flavored sweet delicacy of Odisha. Also, it is known to be Lord Jagannath’s favorite sweet and is often offered to him at the Puri Jagannath Temple. The lingering taste of burnt homemade chhena (cottage cheese) combined with caramelized sugar simply blows away anyone’s mind. Authentically, this dessert is baked for several hours over coal until it becomes brown-red from the outer surface and hence the caramelized sugar brings out the distinct flavor in the Chhena Poda. Being sold in almost every nook and corner of Odisha, the chhena poda is almost everybody’s favorite.
Instead of the traditional way of making chhena poda that uses sal leaves to enhance its flavor over coal, people are also making it in an electric oven these days. I have already shared the simple, easy, and absolutely delicious chhena poda recipe in the blog. And today I have come up with a twisted version of Mango Chhenapoda.
Mango Chhenapoda !
From the name itself, one can guess that this is the fusion of that authentic sweet using the king of fruit Mango.
One can make this chhenapoda in a regular baking mold, but I choose here some mini molds and the result is so cute and beautiful in look.
The ingredients needed to make this :
- Chhena (cottage cheese) – The major ingredient is this. Freshly prepared chhena from milk is best to make chhena poda. If that is not possible, then one can use some store-bought chhena or even paneer. If using paneer, then first crumble the paneer and after that mash it gently by hand.
- Mango pulp – I have used some homemade pulp here as the mango season is going on and my pantry is loaded with this fruit. Simply take out the flesh of the fruit and in a blender jar blend to a smooth texture. Instead of that, one can opt for some store-bought mango pulp.
- Sooji (semolina) – This is optional. Still, I will suggest adding this which gives a nice texture to the chhena poda.
- Sugar – This adds sweetness to the chhena poda. And also adjust this depending upon the sweetness of the mango used.
- Cardamom powder – Usually cardamom powder is added to the chhena poda. As mango is used here and mango-cardamom pairs very well, so do add to get a nice flavor in the chhena poda.
- Dry fruits – This is optional. Add some finely chopped cashew, raisin, or any other if desired.
- Ghee – The pan in which the chhena poda is cooked has to be greased by ghee. So that while unmolding, it will be easier. And also ghee adds an amazing flavor to the baked chhena poda.
What are the steps to be followed here?
The regular molds which we usually pick for baking cake (square / round shapes) can opt. But I have used some mini molds to make the mango chhena poda. As the size of the pan is small here, so the baking time is also slightly less as compared to the other ones.
So first grease the molds with ghee and also preheat the oven at 180 deg C. Now put all the chhena in a mixing bowl and start mashing it gently by hand (not too fine texture).
TIPS : Always keep in mind not to make too fine structure of mashed chhena for making Chhena Poda. This will result in the perfect texture of chhena poda.
Then add sugar, sooji, cardamom powder, chopped dry fruits and mix well till everything incorporates well. Transfer the chhena mixture into the mini molds evenly (fill up to 3/4th of the molds). Tap the molds a bit.
Bake at 180 deg for 30-35 mins / till a toothpick inserted comes out clean. Take out the molds, allow them to cool down completely. On a plate, turn the molds upside down to get the deliciously soft mango chhena poda.
Can the mango chhena poda store for later use ?
Yes, it can be.
Just keep in a refrigerator friendly container and this can stay fresh for up to 1-2 days in refrigerator.
Serving suggestion –
Like any other sweet dish, this can be served as a sweet snack or dessert after meal. In summer time, this will surely a showstopper in any party table.
And, yes !!! If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
Mango Chhena Poda
- ½ kg Chhena (cottage cheese)
- ¾ cup Mango pulp
- 2 tbsp Sooji (semolina)
- ½ cup Sugar
- 1 tsp Cardamom powder
- 2 tbsp Dryfuits (chopped)
- 3 tbsp Ghee + for greasing
- Grease the mini molds with ghee and keep aside.
- Preheat the oven at 180° C.
- Now take chhena in a mixing bowl and mash it gently by hand (not too fine texture).
- Then add sugar, sooji, cardamom powder, chopped dryfruits and mix well till everything incorporates well.
- Transfer the chhena mixture into the mini molds evenly (fill upto 3/4th of the molds).
- Tap the molds a bit and bake at 180° C for 30-35 mins / till a toothpick inserted comes out clean.
- Take out the molds, allow to cool down completely.
- On a plate, turn the molds upside down to get the deliciously soft mango chhena poda.
- Serve as it is or cold as a sweet snack or dessert after meal !
- In the dryfruits I have used cashew and raisin. Any other can be opted.
- Adjust the quantity of sugar depending upon the sweetness of mango.
- This mango chhena poda can stay fresh for up to 1-2 days in refrigerator.
- Usually there is a caramelized effect on top of chhena poda like I did here. But in this mango chhenapoda I have skipped that.