Baked chhena Poda with jaggery in kadai without oven | Cottage cheese baked cake

Authentic and original Indian baked cheese cake from odisha | Sugar-free Chhena poda | Cottage cheese baked cake Step by step traditional homemade chhena poda recipe from odisha | Healthy and quick Mithai chhena poda. Quick 2 ingredient dessert.

about chhena poda

Chhena Poda, is a delectable sweet dish hailing from the state of Odisha, which now holds a cherished place in the hearts of all sweet lovers with its captivating taste and flavor.Chhena means cottage cheese and Poda means baked.

What is chhena poda

Chhena Poda is a caramelized baked cheese cake with crisp texture from outside with creamy soft texture inside.It can either be called a mithai or a type of Indian sweet or dessert. Apart from that, Chhena Poda is made using Cottage cheese ( Paneer or Chena ), so it can also be called an original Indian baked Cheese cake.

Origin and history of chhena poda   

Chhena Poda is said to have got its origin back in the year 1947 in a village of Odisha named Dashapalla by a baker named Sudarshan Sahu. Sudarshan Sahu accidentally left sugar mixed leftover Cottage cheese, which means Paneer in Hindi over a preheated chulha, a type of wood fired mud stove overnight.

How to make chhena poda

Making Chhena Poda is insanely easy and you just require two main ingredients to make it, one is Chhena and the other is Sugar or Jaggery/Gud.You just need to mash Chhena and then add in sugar and cardamom for flavor.Apart from that you can add in some Semolina to give more volume and texture of a real cake with some dry fruits for crunches.This mix is then set in baking tray traditionally lined with Sal leaves, that gives Chhena Poda a unique flavor.Alternatively you can use Banane leaves or if nothing is available Parchment paper.Chhena Poda is best made at home using fresh homemade chhena from full fat milk or if you want to use store bought Chhena,use Chhena made from full cream milk.

Nutritional value of chhena poda

chhena made from milk has all the nutritional benefits of milk ,like rich in protein, vitamins and minerals

Making Chhena Poda without Oven

If you don’t have access to proper Oven, you can still make a perfect Chhena Poda in a Pressure cooker or a Kadai or an air fryer adjusting the temperature.

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Chhena Poda beyond Odisha

Districts such as Nayagarh, Khorda, and Cuttack are renowned for their expertise in preparing this traditional sweet recipe of Chhena Poda . Now it has gained its recognition beyond the boundary of Odisha. And it has also made a space for itself in the restaurant menu list since 1980s.Since 11 April 2022, the birth anniversary of Sudarsan Sahu is celebrated as world Chhena Poda day.

Chhena Poda variations 

This Odisha dessert has travelled a long way now, different varieties of Chhena Poda in different flavors are being made like Mango Chhena Poda giving this classic recipe a new twist.

Video recipe of healthy and quick Chhena Poda mithai

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Authentic and original Indian baked cheese cake from odisha | Sugar-free Chhena poda | Cottage cheese baked cake Step by step traditional homemade chhena poda recipe from odisha | Healthy and quick Mithai chhena poda You can check out more simple Cottage cheese recipes – Paneer Croquettes, Paneer Makhani, Malai Palak Paneer, Paneer Jelabi, Paneer Maggi Makhni, Paneer Samosa

Recipe card chhena poda Homemade sweet dish

Baked chhena Poda with jaggery in kadai without oven | Cottage cheese baked cake

Indian baked cheese cake

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Indian, Odisha

Servings 4

Calories 290 kcal

Ingredients

  

• 1 Litre full fat Milk / Doodh
• 2 Tbsp Vinegar / Sirkha
• 1 Pinch Baking soda
• 1 Pinch Salt / Namak
• 1/4 Cup Jaggery powder / Gud
• 1/2 Tsp Green cardamom powder / Hari elaechi
• 1/2 Tsp Clarified butter / Desi ghee
• 1 Tbsp Semolina / Suji
• 1/4 Cup chopped Dry fruits / Sukha Mewa

Instructions

 

• Keep the milk to boil and then switch off.
• Mix 2 tbsp Water in Vinegar and then add it to the boiled milk.
• Keep it covered for about 10 minutes.
• Strain out over a thin muslin cloth and you will get the Chena.
• Pour some Water over it to rinse it.
• Tie the cloth and keep it over the sieve for 10 minutes to remove excess water.
• Now take the made Chena in a plate and mash it for 5 minutes or untill its smooth.
• Add then mix in Suji, Baking soda, Salt, Cardamom, Ghee, melted Jagger, dry fruits and about 2 tbsp Water.
• Drop chena mix into a greased baking dish of any shape lined and greased with parchment paper.
• Level it up and garnish it with some more dry fruits.
• Bake it in a preheated Kadai keeping a stand below for 50 minutes on medium heat or until toothpick comes out clean.
• Chhena poda is ready.Cool and then demould.Enjoy !

Note

• instead of vinegar you can also use Lemon
• Rinsing Chena with Water removes any odour from vinegar.
• Use melted Jaggery or Jaggery powder.
• in an Oven bake Chhena poda at 200⁰C for 45 to 50 minutes.

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Creamy Homemade sabudana kheer recipe | Recipe of sabudana kheer

Sago kheer | Sago payasam | Tapioca kheer | Sabudana kheer banane ki vidhi | sabudana kheer kaise Banta hai | Sabudana kheer, also known as sago kheer, a type of porridge, is a delicious creamy textured traditional Indian dessert pudding. It’s usually enjoyed during the religious occasions, like fasting on Navratri or Janamashtami, although you can make it anytime as Sabudana ki kheer is a comforting dessert that is super easy to make.

What is Sabudana ?

Tapioca pearls is known as Sabudana in Hindi, in Tamil it’s called Javvarisi, in Telugu Saubiyyam and in Kannada Sabakki.Sabudana can be called as a form of processed food,which does not have any high nutritional value in itself .it’s just pure starch rich in carbohydrates extracted from various tropical palm stems.It can give instant energy boost during fasting and the other ingredients adding in while preparing Sabudana helps to increase its nutritional index.

Sabudana holds a significant place in Indian cuisine.There are many other recipes made from Sabudana like Sabudana Papad, Sabudana Vada,,and Sabudana Khichadi.

How to cook Creamy Sabudana Kheer recipe 

Main ingredients for making sabudana kheer are milk, Sugar , Cardamom, nuts and Saffron which is optional. You can substitute Sugar with Jaggery for a more healthy option of Gud Sabudana Kheer that you can check out.

To make Sabudana kheer more creamy and rich prepare it with full cream milk or you can add condensed milk for a more rich flavor and thick texture.

Sabudana kheer variations

As Sabudana does not have any of its own flavor or nutritional value, you can add various different ingredients in it to increase its nutritional value and taste.If you love Sabudana kheer , get more innovative and add pureed fruits to prepare Mango Sabudana, Apple sabudana or a different Caramel Sabudana.

sabudana for weight gain

Sabudana being high in carbohydrates and when made with full fat milk using sugar can be best food to gain weight.Add mashed Banana to increase more calories.

Quick instant Sabudana kheer in one pot

To make instant quick Sabudana kheer ,it will always be best to soak Sabudana before cooking for about 15 to 30 minutes this will reduce the time of cooking.If you want to make Sabudana without soaking, you can do that but it will take you a little more longer to cook to make Sabudana pearls tender and transparent.

Cooking Sabudana in pressure cooker

Sabudana being a starchy ingredient needs constant monitoring while cooking, to prevent it from sticking to the base of the vessel and getting burnt. So cooking Sabudana in pressure cooker can be a little risky.

Can Sabudana help for weight loss ?

Sabudana is a high carbohydrate starchy ingredient and when made with sugar and whole fat milk,it will contain lots of calories.So it will definitely not help in weight loss but if you are craving for something sweet,you can tweak the recipe.You can use low fat milk or cook Sabudanda kheer without milk.Other substitute of milk can be coconut milk or almond milk or soya milk instead of full fat milk and use natural sweetners like Dates, Honey or jaggery instead of Sugar.to make Sabudana ki kheer.

Is Sabudana kheer good for pregnancy?

If you are not intolerant to milk and nuts, then you can enjoy this simple dessert warm or cold and get instant energy with some nutritional value from the added ingredients.

Is Sabudana kheer good for children and babies ?

Children often enjoy sweet soft delicious foods like desserts.If your child is not allergic to the ingredients added to a Sabudana kheer, then let them enjoy it.

Is Sabudana kheer good for diabetic patients?

Diabetic patients are not only restricted to eat food having white sugar but also food that are high in carbohydrates.So it would be advice able to replace sugar with natural sweeteners and enjoy Sabudana kheer in moderate quantity.

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Sabudana kheer and digestion

Though Sabudana is considered easy to digest, some may experience indigestion issues due to high starchy content.So make sure Sabudana is well cooked and soft and consumed in moderation.

Can Sabudana kheer be consumed daily?

Too much of anything though how good it is for health is considered to be bad,so maintain a balanced diet.Taking Sabudana daily may lead to excessive weight gain leading to different other problems.

Other than that some individuals may experience gas or bloating problem due to high carbohydrate contents in sabudana. To minimize the effect pair Sabudana kheer with fibre rich foods.

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Sago kheer | Sago payasam | Tapioca kheer | Sabudana kheer banane ki vidhi | sabudana kheer kaise Banta hai .You can check out more simple sweet dessert recipes – Vermicelli Kheer, Chawal Ki Kheer, Creamy Coconut Kulfi Ice Cream and Kashmiri Suji Phirni

Recipe card tapioca payasam

Creamy Homemade sabudana kheer recipe | Recipe of sabudana kheer

Traditional dessert for fasting

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Indian

Servings 2

Calories 316 kcal

Ingredients

  

• 1/2 cup Sago / Sabudana
• 3 cup Milk
• 1/4 cup mixed chopped Dry fruits
• 1/4 tsp Green cardamom powder / Elachi
• 2 tsp Sugar or as per taste

Instructions

 

• Rinse Sabudana at least thrice to take out starch.
• Then keep soaked immersed in water for about 15 to 30 minutes.
• Sago now becomes double in size,strain out the Water.
• Add Sago to a Heavy bottom vessel to avoid burning and add milk to it.
• After milk comes to boil keep on cooking Sabudana over low-medium for about 15 minutes or till milk gets thick and Sabudana tender..
• Now add dry fruits,Cardamom and Sugar.
• Give it a boil and put off.
• Before serving give Sabudana kheer a standing time of 10 minutes to get more thicker.

Note

• Keep on stirring while cooking to avoid sticking & burning of Sago.
• You will notice Sago pearls turning translucent when it’s soft and ready.
• Extraction of starch helps to avoid curdling of milk white making Sabudana kheer.

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Meetha Shakarpara recipe | Crispy Sugar coated White Shakkarpara

Shakarpara is a popular sweet crisp flaky fried small biteable cookie snack. It’s a very simple mithai that can be made using just 3 ingredients; Sugar, Flour and Ghee or Oil.Shakarpare are usually made in shape of small diamonds or squares.Shakkarpara is prepared and enjoyed in every region all over the country.A savoury version of Shakarpara is also made known as Namak para.These are usually made in literally bulk during festivals like Holi or Diwali and served to the home coming guests.

In different regions of India Shakar para or Shakarpare is named differently.Shakarpara Is named Shankarpali in Maharashtra, in Karnataka it’s called Shankarapali, in west Bengal same Shakarpara are called as Shankarapoli or Shakerpara and some Bihari/Nepali have named Shakarpare as Khurma.

Outside India also in some countries like Fiji,Uk and Guyana it’s called Lakdi Mitha.

Not only name by also the method of making Shakarpara is vivid in some regions like Gujrati Shakarpara is made using Refined flour ( Maida ) and Punjabi Shakarpara is usually made using wheat flour ( Atta ).Other than that in one method of making Shakarpara recipe Sugar is added in the flour and in another method of cooking Shakkarpare,they are dipped in Sugar syrup and then coated with the same crystalized Sugar syrup. ( I believe this is more sweeter version ).To make Shakarpara more crispy a small amount of Rava/Suji can be added to it.

Healthy Shakarpara 

With times changing and people getting more health conscious, you can replace sugar with Jaggery, known as Gud or Gur in Hindi and namesake we get Gur para. For health issues other than replacing sugar you can also replace refined flour, other than making Shakar para  from wheat flour, you can also prepare a gluten free Shakapare with Chestnut flour called  Singhare Atta Shakarpara.

If you want to enjoy these meethe Shakarpara without much Oil or Ghee, mix in Sugar or Jaggery in the flour as per your preference and then air fry or bake this Shakarpara mithai.

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New Twist to Shakarpara

Traditional Shakarpara is now evolving with time, now you can get little more innovative and make cheese Shakarpara or Chocolate Shakkarpara.

Origin of Shakarpara 

As per some food historians Shakarpara was originally ‘Shekarpareh’, which is an Iranian sweet pastry snack.

Video recipe For Meethi Shakkar para recipe

F.A.Q

How long can Shakarpara be stored ?

Shakarpara can be stored in a cool place in an airtight container for upto two weeks.

Can Shakarpara be made using brown sugar ?

Yes, Shakar para can be made used with brown sugar having slightly different flavor.

Can nuts be added in Shakkarpara?

Yes. Ofcourse nuts like Almonds,Cashews and Pistachio can be added to add moreflavor and crunch to Shakarpara 

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Recipe card how to Make Sweet Shakarpara Mithai recipe

Meetha Shakarpaara recipe | Crispy Sugar coated White Shakkarpara 

Traditional Simple to Make Mithai

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Gourmet

Cuisine Indian

Servings 250 GMS

Calories 304 kcal

Ingredients

  

• 1 Cup Refined flour / Maida
• 1 Pinch Salt / Namak
• 3 Tbsp Oil / Tel
• 3/4 Cup Sugar / Cheeni
• 1/4 Cup Water / Pani
• 1/2 Tsp green Cardamom powder / Elaechi
• Liittle Desiccated Coconut / Sukha Nariyal Optimal
• Oil or Ghee for frying

Instructions

 

• To make Shakarpara in refined flour add Salt and mix.
• Now rub warm Ghee in the flour.
• Gradually adding Water make a stiff dough.
• Cover and let the dough rest for about 5 minutes.
• Divide the dough in two portions and roll out each portion in atleast 2 cm thick roti.
• Cut out in diamond shape or square shape.
• Fry in medium hot Oil or Ghee on a low heat till crisp golden brown.
• Fry all the Shakarpara and keep them aside.
• Next melt Sugar in Water on low and then keeping heat medium let the syrup come to boil till you get one thread consistency.
• Add Cardamom powder and fried Shakarpara to the Sugar syrup,then stirring continuously cook for 2 minutes on low.
• Switch off but keep on stirring till sugar dries, gets crystalized and form a white coating over the shakarpara.
• Sprinkle some desiccated coconut all over the Shakarpara.
• Eat Store and Enjoy!

Note

• Store Shakarpara in an airtight container in cool place.
• keep on stirring while frying to get even texture in Shakkarpara.

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