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Best Easy Chhena Poda Recipe

Name: Best Easy Chhena Poda Recipe
Total time: 85 min
Yield: 95 g
Ingredients: fresh chhena (paneer) 2 cups; semolina flour 2 tbsp; whole milk 1 cup; lemon juice 1 tbsp; raisins 2 tbsp; cashew nuts 2 tbsp; sugar 3 cups; cardamom powder 1 tsp; clarified butter (ghee) 2 tbsp

Chhena Poda is a beloved Bengali sweet crafted from fresh chhena and soaked in aromatic syrup. This iconic dessert is a highlight of family celebrations and a pride of Bengali culinary tradition.

Cook 85 min Difficulty NORMAL 260 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

fresh chhena (paneer) 2 cups
semolina flour 2 tbsp
whole milk 1 cup
lemon juice 1 tbsp
raisins 2 tbsp
cashew nuts 2 tbsp

Seasonings/Sauce

sugar 3 cups
cardamom powder 1 tsp
clarified butter (ghee) 2 tbsp

Nutrition summary

Carbohydrates 31 g 48%

Protein 9 g 14%

Fat 10 g 38%

Serving size 95g

Cooking steps

1

Preheat your oven to 375°F (190°C) and grease a loaf or cake pan with 1 tablespoon of ghee, ensuring all sides are well coated.
2

In a mixing bowl, crumble the fresh chhena thoroughly by hand for a fine texture. Add semolina, cardamom powder, and slowly add 2 cups of sugar, mixing until you achieve a smooth, homogenous paste.
3

Stir in the milk gradually for moisture, then fold in the lemon juice, raisins, and cashew nuts, making sure the nuts and raisins are evenly distributed.
4

Transfer the chhena mixture into the greased pan and press evenly. Brush the top with the remaining ghee for flavor and a golden crust.
5

Bake for 55–65 minutes, checking at 50 minutes for a deep golden-brown top. Let rest 10 minutes, then unmold carefully.
6

Meanwhile, make sugar syrup by dissolving 1 cup sugar in 1/2 cup water over low heat; simmer until it reaches a one-string consistency. Pour the warm syrup over the baked Chhena Poda and allow it to soak for 30 minutes before slicing and serving.

Personalized Q&A

Q. What is the key ingredient in this Chhena Poda recipe?

The core ingredient is fresh chhena (paneer), which forms the sweet's base and provides its signature spongy yet rich texture. Combined with semolina for structure and flavored with cardamom, it delivers the authentic taste of traditional Chhena Poda.

Q. How do I avoid overbaking or underbaking Chhena Poda?

For the perfect result, bake at 375°F (190°C) for 55–65 minutes. Check at the 50-minute mark: the top should be golden brown but not burnt. Allowing it to rest 10 minutes after baking makes unmolding easier and helps set the structure.

Q. How does the sugar syrup affect the texture of this dessert?

Pouring warm, aromatic syrup over the baked Chhena Poda adds moisture and a glossy finish while ensuring the dessert remains soft and not dry. This extra step is vital to achieving the iconic taste and mouthfeel.

Q. What are the nutrition highlights per serving of Chhena Poda?

Each 95g serving provides about 260 kcal, with carbohydrates contributing 48%, protein 14%, and fat 38% of total calories. This makes it a delectable treat with a moderate balance of protein and fats, though it is higher in carbs due to the sugar and milk content.

Best Easy Chhena Poda Recipe

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