Chenna Poda | Odia Burnt Cheesecake | Chana Misti Recipe | Ruby Auntyr Kitchen

 

Chhena Poda Recipe | Traditional Odia Burnt Cheesecake | Easy Homemade Sweet

Chhena Poda is one of Odisha's most loved traditional desserts. Made with fresh chhena (Indian cottage cheese), sugar, semolina, and flavored with cardamom, this delicious sweet is baked until it develops a beautiful golden-brown caramelized crust. Its rich aroma, soft texture, and unique smoky flavor make it a favorite during festivals like Rath Yatra, family celebrations, and special occasions.

If you want to prepare authentic Chhena Poda at home, follow this easy step-by-step recipe.



📺 Watch the Complete Video Recipe

YouTube video - Chenna poda Recipe Video

Ingredients

  • 500 g fresh chhena (homemade paneer)

  • ½ cup sugar (adjust to taste)

  • 3 tablespoons semolina (sooji)

  • 2 tablespoons chopped cashews

  • 2 tablespoons raisins

  • ½ teaspoon cardamom powder

  • 2 tablespoons ghee

  • A pinch of salt

How to Make Chhena Poda

Step 1: Prepare the Chhena

Mash the fresh chhena until it becomes smooth and soft without large lumps.

Step 2: Mix the Ingredients

Add sugar, semolina, cardamom powder, cashews, raisins, a pinch of salt, and ghee. Mix everything well until combined.

Step 3: Prepare the Baking Tin

Grease a baking tin with ghee and line it with butter paper if desired. Pour the mixture into the tin and spread it evenly.

Step 4: Bake

Preheat the oven to 180°C (356°F). Bake for 45–60 minutes or until the top becomes deep golden brown with slightly caramelized edges.

Step 5: Cool and Serve

Allow the Chhena Poda to cool completely before slicing. Serve warm or chilled.

Tips for Perfect Chhena Poda

  • Use freshly prepared chhena for the best texture.

  • Do not over-drain the chhena; a little moisture keeps the dessert soft.

  • Bake until the top is nicely caramelized to achieve the traditional flavor.

  • Let it cool before cutting to get neat slices.

Why Chhena Poda is Special

Chhena Poda is often called Odisha's burnt cheesecake because of its caramelized top and soft interior. It is a cherished dessert enjoyed throughout the state and is commonly prepared during festivals and family gatherings.

Frequently Asked Questions

Can I make Chhena Poda without an oven?

Yes. You can bake it in a heavy-bottomed pan or pressure cooker (without the whistle and gasket) over low heat.

How long can I store Chhena Poda?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I use store-bought paneer?

Fresh homemade chhena gives the best results, but soft store-bought paneer can also be used after crumbling and mashing well.

Final Thoughts

This authentic Chhena Poda recipe from Ruby Auntyr Kitchen is simple to prepare and delivers the rich, caramelized flavor that makes this traditional Odia dessert so special. Whether you're making it for Rath Yatra, a festive celebration, or simply craving a homemade sweet, this recipe is sure to impress your family and guests.

If you enjoyed this recipe, watch the complete video on our YouTube channel and explore more traditional Indian sweets on our blog.

Happy Cooking! Jai Jagannath!

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Sabudana Singara | Uposh Recipe | Vrat Recipe | Sabudana recipe

 

Sabudana Singara Recipe | Crispy Sabudana Samosa | Easy Vrat Snack

If you're looking for a delicious and crispy fasting snack, this Sabudana Singara (Sabudana Samosa) recipe is the perfect choice. Made with tapioca pearls (sabudana), potatoes, peanuts, and mild spices, these crispy singaras are ideal for Navratri, Ekadashi, Shivratri, or any fasting day.

This easy recipe is crunchy on the outside, soft on the inside, and loved by both kids and adults.



📺 Watch the Complete Video Recipe

Video Link : Sabudana Recipe Video

Ingredients

For the Dough

  • 2 cups soaked sabudana

  • 3–4 boiled potatoes

  • 2 tablespoons arrowroot flour or vrat flour (if needed)

  • Rock salt (Sendha Namak) to taste

For the Filling

  • 2 boiled potatoes, mashed

  • ½ cup roasted peanuts, crushed

  • 2 green chilies, finely chopped

  • 1 teaspoon grated ginger

  • Fresh coriander leaves

  • 1 teaspoon cumin seeds

  • Rock salt to taste

  • ½ teaspoon black pepper powder

  • 1 teaspoon lemon juice

For Frying

  • Oil or ghee

How to Make Sabudana Singara

Step 1: Prepare the Dough

Mash the soaked sabudana and boiled potatoes together until smooth. Add rock salt and arrowroot flour if needed to form a soft, non-sticky dough.

Step 2: Prepare the Filling

Mix mashed potatoes, crushed peanuts, green chilies, ginger, coriander, cumin, black pepper, rock salt, and lemon juice in a bowl.

Step 3: Shape the Singara

Take a small portion of the dough, flatten it, place the filling in the center, and seal the edges to form a triangular or round singara.

Step 4: Fry

Heat oil over medium flame and fry the singaras until they become golden brown and crispy.

Serve hot with vrat-friendly green chutney or sweet curd.

Tips for Crispy Sabudana Singara

  • Soak sabudana properly so the pearls become soft but not mushy.

  • Fry on medium heat for an even golden crust.

  • Add roasted peanuts for extra crunch and flavor.

  • Do not overcrowd the pan while frying.

Health Benefits

  • Rich in carbohydrates for instant energy.

  • Potatoes provide potassium.

  • Peanuts add protein and healthy fats.

  • Suitable for fasting meals when prepared with vrat-approved ingredients.

Frequently Asked Questions

Why does my Sabudana Singara break while frying?

The dough may be too wet. Add a little arrowroot flour or vrat flour to bind it better.

Can I air-fry Sabudana Singara?

Yes. Brush them lightly with oil and air-fry until golden and crisp.

Can I make them ahead of time?

Yes. Shape the singaras and refrigerate them for a few hours before frying.

Final Thoughts

This crispy Sabudana Singara is a tasty and satisfying snack from Ruby Auntyr Kitchen for fasting days and festivals. It is simple to prepare, requires basic ingredients, and pairs wonderfully with green chutney or yogurt.

If you enjoyed this recipe, watch the complete video on our YouTube channel and explore more easy Indian recipes on our blog.

Happy Cooking!

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Malpua Recipe | Rath Yatra Special | Ruby Auntyr Kitchen

 

Rath Yatra Special Malpua Recipe | Soft, Crispy & Traditional Indian Sweet

Rath Yatra is one of the most celebrated festivals in India, especially in Odisha, where devotees prepare delicious traditional sweets and offer them as bhog (prasadam) to Lord Jagannath. One such beloved sweet is Malpua, a soft and crispy pancake-like dessert that is golden fried and soaked in fragrant sugar syrup.

If you're looking for an easy homemade Malpua recipe for Rath Yatra, this step-by-step guide will help you prepare delicious Malpua using simple ingredients available in your kitchen.



Watch the Complete Video Recipe

🎥 Watch the full recipe on YouTube:   Malpua Recipe Video

Ingredients

  • 1 cup all-purpose flour (maida)

  • ¼ cup semolina (sooji)

  • 2 tablespoons milk powder (optional)

  • 2 tablespoons sugar

  • 1 teaspoon fennel seeds

  • ½ teaspoon cardamom powder

  • Milk (as required for the batter)

  • Ghee or oil for frying

For the Sugar Syrup

  • 1 cup sugar

  • ½ cup water

  • 2–3 crushed cardamom pods

  • A few saffron strands (optional)

How to Make Rath Yatra Special Malpua

Step 1: Prepare the Batter

Mix the flour, semolina, sugar, milk powder, fennel seeds, and cardamom powder. Gradually add milk and whisk until you get a smooth, lump-free batter. Let it rest for 20–30 minutes.

Step 2: Make the Sugar Syrup

Heat sugar and water in a pan until the sugar dissolves completely. Add crushed cardamom and saffron if using. Keep the syrup warm.

Step 3: Fry the Malpua

Heat ghee or oil over medium heat. Pour a ladle of batter into the pan and let it spread naturally into a small round shape. Fry until both sides become golden brown and slightly crisp.

Step 4: Soak in Sugar Syrup

Transfer the fried Malpua into the warm sugar syrup for 1–2 minutes, then remove and place on a serving plate.

Tips for Perfect Malpua

  • Rest the batter before frying for a softer texture.

  • Fry on medium heat to ensure even cooking.

  • Use ghee for a richer, traditional flavor.

  • Don't over-soak the Malpua in syrup, or it may become too soft.

Why Malpua is Special During Rath Yatra

Malpua is a cherished festive sweet enjoyed in many parts of India during religious celebrations. Its rich flavor and traditional preparation make it a wonderful dessert to prepare and share with family during Rath Yatra.

Frequently Asked Questions

Can I make Malpua without milk powder?

Yes. Milk powder is optional and mainly adds extra richness.

Can I prepare the batter in advance?

Yes. You can refrigerate the batter for a few hours and stir it well before frying.

How long does Malpua stay fresh?

It tastes best on the day it is prepared, but you can store it in an airtight container in the refrigerator for up to 2 days.

Final Thoughts

Celebrate Rath Yatra with this delicious homemade Malpua recipe by Ruby Auntyr kitchen and share it with your loved ones. If you try this recipe, let us know how it turned out in the comments. Don't forget to watch the complete video recipe on our YouTube channel for detailed cooking instructions.

Happy Rath Yatra! Jai Jagannath!

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Chenna Poda | Odia Burnt Cheesecake | Chana Misti Recipe | Ruby Auntyr Kitchen

  Chhena Poda Recipe | Traditional Odia Burnt Cheesecake | Easy Homemade Sweet Chhena Poda is one of Odisha's most loved traditional de...