My favorite Oriya recipes

Chennapoda (Cheese Cake from Odhisa)

January 19, 2008

When it comes to having feast, we Odiya”s are highly enterprising in cooking. We are very elaborate and simple daily menu would consist of plenty of side dishes. Mustard, posto, panch puton are special ingredients are exclusively to Odiya cooking .

When it come sweet dishes, fresh Chenna (Paneer or Ricotta cheese) plays a very significant role. Many yummy dessert are made from chenna as their main ingredient. The most famous one needs no introduction to many sweet lovers. Rasagulla is very much loved by Oriya people and also admired world wide.

The delicious warm Rasagullas melts in the mouth. Another very special and native to Odiya dessert is Chena poda pitha (cottage cheese cake) which is slowly baked in earthen fire for few hours and then cooled down for hours before serving.These cakes are very famous through out Odisha. The cakes are purely made of chenna with small amount suji (semolina) to bind. This is said to be the favorite dessert of Lord Jaganath.

I was also curious to make this wonderful dessert. On tete o tete with a vendor who specialize in making these cakes, I tried to make this lip smacking dessert following his recipe, the results were baffling. Since I was holidaying in my home town I had plenty of people to taste it and relish it.

It is so simple, easy and absolutely delicious.


This is was published in Polkacafe along with my other ODIYA desserts. It had an amazing response. Thanks

Chennapoda (Cheese Cake from Odhisa)
Recipe Type: Cheesecake from fresh chenna
Cuisine: ODIYA
Author: Shibani of pearlsofeast
  • 500 g Chenna from fresh milk
  • 1/4 cup -Suji ( semolina)
  • 1 cup Castor Sugar
  • 1 tsp Cardamom powder
  • 1/4 Raisins – 1/2 cup
  • 1 /4 cup Cashew nuts
  1. In a big bowl mash Chenna thoroughly using your palm. Add semolina and sugar and rest of the ingredients. Mix it well.
  2. To get a caramelized effect on the top. Apply a tablespoon of ghee to the baking tin. Sprinkle 1 tablespoon of sugar on the tin. Hold the tin slightly above gas stove for few mins to melt the sugar. Spread the melted sugar evenly.
  3. Then pour the chenna mix over the caramelized sugar. Bake on preheat oven of 180 ‘ C for one hour. Insert a toothpick to check. It is cooked well if the tooth comes out clean.
  4. Cool it for 2 to 3 hours and then turn it upside down. Slice and serve. It stays fresh for a week in the refrigerator.


Rasabali-Odiya Dessert

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  • Reply Anonymous April 1, 2008 at 9:45 am

    I have tried it and it was superb.

  • Reply Roopa April 2, 2008 at 11:43 pm

    Lovely blog and recipes you have here:) All new and lovely recipes for me:)

  • Reply Arfi Binsted May 12, 2008 at 2:43 am

    please… i’m lost. what is chenna and what is orissa? if chenna is cheese, then poda is orissa? i want to learn more about indian food. i shall go to an indian restaurant 🙂

  • Reply meenu June 15, 2008 at 3:21 am

    I love chena poda like anything.
    i love to cook it but i have one question is soji is necessary?

  • Reply Pearlsofeast June 15, 2008 at 7:31 am

    Thank you so much Meenu for visiting my blog.yes suji is necessary because I had asked the vendor .He had recommended to add suji to get a grainy taste and bit to bind.

  • Reply Pearlsofeast June 22, 2008 at 2:33 pm

    This comment has been removed by the author.

  • Reply Mallugirl June 22, 2008 at 2:41 pm

    feels horrible and shocked, can anyone just copy???

  • Reply soma October 24, 2008 at 3:02 am

    This reminded me of our visits to puri… every evening someone would come to sell the fresh chennapoda … :-))

    your blog is just awesome. I went thru’ some recipes.. what gorgeous pics and presentation.
    Soma Rathore(

  • Reply Anonymous April 18, 2009 at 12:37 am

    Thanks for posting this recipe. I had followed your instructions & the results were wonderful. My husband & me liked the chenna poda a lot.


  • Reply Anushruti | Divine Taste March 9, 2016 at 11:15 pm

    A favourite of Lord Jagannath? Wonderful! This looks awesome!

  • Reply Sayantani March 9, 2016 at 11:15 pm

    such a traditional delight. and yes suji is required it makes it soft and helps the chena to hold the sugar syrup. looks amazing.

  • Reply Arpita April 11, 2016 at 12:22 am

    Its a wonderful recipe & thanks for sharing such a delicious chena poda recipe..have just tried it now n hope it comes out good…

  • Reply Ebbin April 11, 2016 at 12:23 am

    This was really wonderful. I fall in love with Chenna podo from the very early days of mine in Bhubaneswar. Since then, a long fifteen years, my tongue was unknown to this taste. Hope your recipe will serve the craving. Thank you

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