Chhenapoda (Odia: ଛେନାପୋଡ଼), a traditional dessert from Odisha, India, is a delightful treat that translates to "Burnt Cheese" in Odia. Known for its caramelised crust, soft spongy texture, and subtle smoky notes, it’s often compared to an Indian cheesecake.
This dessert is made by kneading fresh chhena (cottage cheese) with sugar and semolina, then baking it for several hours until it develops a golden-brown crust. Cardamom, raisins, and cashews are commonly added for extra flavor, with the caramelisation of sugar giving it a distinctive taste.
The dessert originated in 1947 in Dashapalla, Nayagarh, thanks to Sudarshan Sahu, a local sweet maker. According to legend, Sahu accidentally created Chhenapoda by leaving a mixture of chhena and sugar in a warm chulha (wood-fired oven) overnight, waking to find a perfectly baked, caramelised dessert.
This serendipitous discovery turned Chhenapoda into one of Odisha’s most cherished sweets. Since 2022, Chhenapoda Dibasa is celebrated on April 11, marking Sahu’s birth anniversary.
Traditionally, the chhena mixture is wrapped in Sal tree leaves and baked in a charcoal oven, enhancing its smoky flavor. Since the mid-1980s,
Chhenapoda has become a staple on restaurant menus across Odisha, loved for its rich, aromatic profile. Whether enjoyed at home during festivals like Durga Puja or in a modern restaurant, Chhenapoda remains a symbol of Odia culinary heritage.
N.B.: All these photographs are taken by Manas Muduli and Nikita Beura. We have published these with permission.
