Chhena Poda Recipe: Odisha’s Dessert That Rivals Cheesecake

Somewhere in Odisha’s Nayagarh district, around 1940, a beloved local sweet-maker named Sudarshan Sahu had a kitchen accident that changed dessert history forever. What began as a mishap turned into a masterpiece—and the result was so delicious that it remains one of Odisha’s most iconic sweets even today.

As the tale goes, Sahu accidentally left some sweetened chhena (cottage cheese) on a charcoal stove and forgot about it—every cook’s nightmare. But fate had other plans. When he returned to find the chhena burnt, curiosity got the better of him, and he took a bite. To his surprise, the slightly caramelised, smoky flavour was irresistible. With a few tweaks to the recipe, he began selling it at his shop, unaware that his “sweet mistake” would one day bring him fame far beyond Odisha.

Over time, Chhena Poda—which literally means “burnt cheese”—won hearts across India. Today, whether you’re in Gujarat or Tamil Nadu, it isn’t hard to find this Odiya delicacy on the shelves of sweet shops.

One look at it, and you’ll know how it earned its name. Beneath the dark, charred-brown crust lies a soft, white, melt-in-your-mouth interior. The contrast is not just visual—it’s flavourful. Each bite offers a symphony of sweet, bitter, and earthy notes. The sweetness comes from sugar or jaggery, the slight bitterness from the deliberate overcooking, and the earthy aroma from the Sal leaves that line the base of the pan during baking.

The best part about chhena poda isn’t just how delicious it tastes—it’s how simple it is to make. You don’t need fancy ingredients or professional equipment, just a little time and patience. It’s a dessert made with love, and it tastes like it, too.