Air fryer recipe · Desserts & Bakes · Odisha
Odia Chhena Poda (Air-Fryer)
Odisha's famous baked cottage-cheese cake with cashews and raisins and a caramel-brown crust, a much-loved sweet shared through the festive season. It is baked in the original, so the air fryer suits it well.
- 75 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
- OdishaState
Part of the Diwali across India collection
Nutrition per serving
- 445kcal
- 21.8 gprotein
- 36.7 gcarbs
- 23.5 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Full-fat milk (to make the chhena)1.5 litres
- Fresh paneer (chhena), homemadeabout 300 g
- Sugar1/2 cup + 1 tsp for the top
- Fine semolina (sooji)2 tbsp
- Ghee1 tbsp + for greasing
- Cardamom powder1/2 tsp
- Cashews and raisins (optional)2 tbsp
- Lemon juice (to split the milk)2 tbsp
Method
Make the chhena
Bring the milk to a boil, turn off the heat and stir in 2 tbsp lemon juice mixed with 2 tbsp water. When the whey turns clear, strain through a muslin cloth and rinse with cold water. Hang it for 30 minutes so most of the water drains out.
Knead smooth
Crumble the chhena onto a plate and knead with your palm for 5 minutes until smooth and slightly greasy. Smooth chhena gives a soft, even cake.
Mix the batter
Mix in the sugar, sooji, cardamom, ghee, cashews and raisins. Rest for 15 minutes so the sugar melts and the sooji soaks up moisture. The mix will turn soft and slightly runny, which is normal.
Fill the tin
Grease a small round tin that fits your basket and line the base with parchment. Pour in the mix and smooth the top. A sprinkle of sugar on top helps the classic brown crust form.
Bake slowly
Air-fry at 160°C for 40 min, laying a piece of foil over the top after the first 15 minutes if it is browning too fast. It is done when the top and sides are deep brown and a knife in the centre comes out clean. Cool in the tin for at least an hour before turning out, as it sets as it cools.
