Odisha Baked Cottage Cheese Pudding

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A celebrated sweet from the temples of Puri, this Odisha-style baked cottage cheese pudding is often called the original Indian baked cheesecake. Fresh chenna is blended with semolina, ghee, and cardamom, then slow-baked until the surface turns a deep caramel brown. It is rich, lightly grainy, and perfumed with a hint of green cardamom.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 0.5 gFiber
• 26 gSugar
• 11 gProtein
• 95 mgSodium
• 180 mgPotassium
• 280 mgCalcium
• 0.5 mgIron
• 2 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the fresh chenna (cottage cheese)

• 1 liter full-fat whole milk
• 3 tablespoons fresh lemon juice
• 1/4 cup water

For the pudding batter

• 250 g freshly prepared chenna (well-drained, moist)
• 3/4 cup fine powdered sugar
• 1/4 cup fine semolina (rava)
• 2 tablespoons melted ghee, plus more for greasing
• 1/2 teaspoon green cardamom powder
• 2 tablespoons chopped raw cashews
• 1 tablespoon golden raisins
• A pinch of baking soda
• 2 tablespoons whole milk, only if needed

For topping

• 1 tablespoon chopped pistachios
• 1 teaspoon ghee for drizzling

Directions

1. Prepare the chenna: bring the milk to a gentle boil in a heavy pan, reduce the heat, and stir in the lemon juice mixed with water until the milk curdles and the whey turns translucent. Strain through a clean muslin cloth, rinse quickly with cool water, and hang for 20 minutes until most of the whey has drained—the chenna should be moist but not watery.
2. Knead the drained chenna on a clean surface for 6 to 8 minutes, pressing with the heel of your hand until completely smooth, soft, and free of grains. This step is essential for the signature creamy texture.
3. Preheat the oven to 180 degrees C (350 degrees F) and thoroughly grease a 7-inch round metal baking tin or a small earthen pot with ghee. If using a clay pot, soak it in water for 30 minutes first to prevent cracking.
4. In a large mixing bowl, combine the kneaded chenna, powdered sugar, semolina, melted ghee, cardamom powder, cashews, raisins, and baking soda. Fold gently with a spatula until uniform; if the mixture feels dry and crumbly, drizzle in up to 2 tablespoons of milk.
5. Transfer the batter to the prepared tin, smooth the top evenly with the back of a spoon, scatter pistachios over the surface, and drizzle the teaspoon of ghee across the top.
6. Bake on the middle rack for 45 to 50 minutes, until the top is a deep, even golden brown and a wooden skewer inserted in the center comes out clean. The surface should feel firm and lightly crackled.
7. Remove from the oven and let the pudding cool completely in the pan for at least 30 minutes—this resting period lets the interior set and the caramelized crust develop its characteristic chew.
8. Slice into wedges or squares and serve at room temperature or slightly warm. The flavor deepens noticeably if rested overnight in the refrigerator.

Cook’s Notes

• Traditional Odia recipes bake this in an earthen pot; the clay imparts a subtle earthy aroma that metal pans cannot replicate.
• For an even richer taste, replace 2 tablespoons of the powdered sugar with 2 tablespoons of crumbled khoya (reduced milk solids).
• Do not over-drain the chenna—a little moisture is needed to keep the final pudding soft and fudgy inside.
• Always knead the chenna thoroughly; under-kneaded chenna produces a gritty, crumbly texture rather than the smooth bite of authentic chenna poda.
• Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day once the flavors have melded.

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