Chenna Poda may have been accidentally made in Puri Jagannath Temple kitchens. It is said that to create this delightful treat, a clever cook once cooked fresh cheese (chenna) with sugar.
This dish is firmly ingrained in Odisha culture and is commonly served on religious occasions. Its culture is enriched by its sacred link to Jagannath Temple. It is often considered to be Lord Jagannath’s favorite dessert.
Odisha, in eastern India, is the birthplace of Chenna Poda. The name means 'roasted cheese,' referring to its main ingredient (milk) and technique (roasting).
Chenna Poda has fresh chenna, sugar, semolina, and a trace of cardamom. These ingredients provide a unique taste and texture.
Chenna Poda’s unusual cooking procedure distinguishes it from other desserts. The mixture is wrapped in sal leaves and slow-roasted over charcoal, giving it a smoky, caramelized flavor.
Generations enjoy traditional Odisha sweet Chenna Poda. Its rich cultural heritage and culinary artistry make this Odia delicacy a symbol of tradition and invention.