Chhena Poda Recipe (cottage cheese c) Gluten-free, Eggless
“Chhena Poda“, a traditional Indian dessert made with cottage cheese originated as a culinary accident and went on to become a famous dessert from the state of Odisha in India. Chhena Poda means Charred cottage cheese in Odia! These Chhena Muffins will be gone before they cool down.
Can I make "Chhena Poda" with Ricotta cheese?
Absolutely! While this recipe uses fresh homemade cottage cheese (about 1 cup), you can easily substitute it in a 1:1 ratio with store bought ricotta cheese.
Is Chhena poda gluten-free?
The traditional recipe of Chhena poda uses semolina (sooji) and is not gluten-free, however, this recipe uses rice flour making it 100% gluten-free and celiac safe! Also, ensure that the milk is curdled using white vinegar (rice/ grape) and not malt vinegar.
How do I curdle milk for Chhena poda?
You can use either white vinegar, lemon juice or citric acid. Here are a few tips:
1) White vinegar: Dilute the white vinegar with twice the amount of water before adding to the milk. Wash the chhena thoroughly with water to get rid of the acidic taste.
2) Lemon juice: Make sure to sieve the lemon juice and dilute using the same amount of water. The chhena has lemony flavor.
3) Citric acid: This is mostly used by stores for curdling milk as only a very little amount is needed. However, I prefer options 1 and 2 over this one.
How to make Chhena poda
What is the difference between Kalakand and Chhena poda?
Kalakand is made by gradually curdling the milk while thickening it along with sugar whereas Chhena poda is made by baking/cooking chhena and sugar mixed together at a high temperature for a gorgeous caramelized taste. Both sweets have a very distinct color, texture and taste.
Is Chhena poda vegan?
Chhena poda can be made vegan by using a plant based ricotta cheese. There are soy milk, tofu based and nut based options to choose from for vegan ricotta cheese.
What kind of milk do I need to make chhena?
You can use any milk that you have available at home. It is recommended to use full cream milk for a creamy soft texture inside.
How can I make my Chhena poda special?
“Chhena poda” can be enjoyed with cream cheese frosting or with a side of some fresh cut fruits drizzled with honey or maple syrup.
What ingredients do I need for Chhena poda?
Chhena Poda requires these easily available ingredients:
- Milk 1 litre
- White Vinegar 2 tbsp
- Sugar 1/2 cup (less 1 tbsp)
- 1.5 tbsp rice flour
- 1 tbsp Milk Powder
- 1 tbsp Ghee
- Ground cardamom 1 tsp
- Kesar strands 1/2 tsp (optional)
- Baking soda 1/4 tsp
- Chopped pistachios 1/4 cup
- Slice Almonds 1/4 cup
- Golden Raisins 1/4 cup
Step by step process of making Chhena poda
Preparation:
- Chop pistachios, almonds and raisins and set aside.
- Line a muffin pan with ghee and muffin liners and set aside.
- Preheat the oven to 350 deg F.
- Line a sieve with a muslin cloth and place over a large bowl.
Making Chenna:
- In a pan on high heat add 1/4 cup water and then 1 litre (2 cups) of milk. Keep stirring the milk occasionally until the milk comes to a boil. Then, turn off heat and using a spoon stir the milk for about 2-3 minutes.
- Add 1/4 cup of water to 2 tbsp of white vinegar and gradually add 1 tbsp at a time while stirring. The milk starts curdling and the whey separates. If the water has turned greenish, you can stop adding any more vinegar.
- Immediately add 1-2 cups of water* to stop the curdling process. Transfer the contents over the muslin cloth. Wash the chhena with about 1-2 cups of water.
*Pro tip: Don’t add ice cold water to avoid the chhena from cooling down too much.
- Gently squeeze the water, until it isn’t dripping anymore.
Mix it all up!
- Transfer the chhena from the muslin cloth into a mixing bowl. If the chhena is cool enough to touch, start mixing by hand else use a spoon to press down the chhena.
- After about a minute add in the sugar in batches, mixing it in thoroughly. The chhena needs to be warm enough for the sugar to melt and mix in.
- Once the sugar is mixed, add rice flour. Add in the milk powder for a creamy texture.
- Add ground cardamom, baking soda and the chopped dry fruits.
- Make sure everything is blended well.
- The mixture should have enough moisture for the baking process, so, if the mixture seems dry, add about 2-3 tbsp of whey and mix well.
Baking
- Add scoops of the mixture into the prepared muffin pan and garnish with chopped pistachios, and sliced almonds. Gently press the dry fruits into the mixture. I also sprinkled some sugar for a caramelized top.
- Bake at 350 deg F for 35-40 minutes. Take out the Chhena muffins and let them cool on a wire rack. Serve warm.
Related recipes:
Chhena Poda Recipe (cottage cheese cake)| Gluten-free, Eggless Muffins!
Equipment
- 1 Mixing Bowl
- 1 Muffin Pan
Ingredients
- 1 litre Milk
- ½ cup Sugar less 1 tbsp
- 2 tbsp White Vinegar
- 1½ tbsp Rice flour
- 1 tsp Ground cardamom
- ½ tsp Saffron strands
- ¼ tsp Baking soda
- 1 tbsp Milk powder
- 1 tbsp Ghee
Dry fruits for garnish
- ¼ cup Sliced Almonds
- ¼ cup Pistachios
- ¼ cup Golden raisins
Instructions
Preparation
- Chop pistachios, almonds and raisins and set aside. Line a muffin pan with ghee and muffin liners and set aside.
- Preheat the oven to 350 deg F. Line a sieve with a muslin cloth and place over a large bowl.
Making Chenna
- In a pan on high heat add 1/4 cup water and then 1 litre (2 cups) of milk. Keep stirring the milk occasionally until the milk comes to a boil. Then, turn off heat and using a spoon stir the milk for about 2-3 minutes.
- Add 1/4 cup of water to 2 tbsp of white vinegar and gradually add 1 tbsp at a time while stirring. The milk starts curdling and the whey separates. If the water has turned greenish, you can stop adding any more vinegar.
- Immediately add 1-2 cups of water* to stop the curdling process. Transfer the contents over the muslin cloth. Wash the chhena with about 1-2 cups of water. *Pro tip: Don't add ice cold water to avoid the chhena from cooling down too much.
- Gently squeeze the water, until it isn't dripping anymore.
Mix it all up!
- Transfer the chhena from the muslin cloth into a mixing bowl. If the chhena is cool enough to touch, start mixing by hand else use a spoon to press down the chhena.
- After about a minute add in the sugar in batches, mixing it in thoroughly. The chhena needs to be warm enough for the sugar to melt and mix in. Once the sugar is mixed, add rice flour.
- Add ground cardamom, baking soda and the chopped dry fruits. Make sure everything is blended well.
- The mixture should have enough moisture for the baking process, so, if the mixture seems dry, add about 2-3 tbsp of whey and mix well.
Baking
- Add scoops of the mixture into the prepared muffin pan and garnish with chopped pistachios, and sliced almonds. Gently press the dry fruits into the mixture. I also sprinkled some sugar for a caramelized top.
- Bake at 350 deg F for 35-40 minutes. Take out the Chhena muffins and let them cool on a wire rack. Serve warm.