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Paan Chhena Poda

Serves 4
60 mins
250 Kcal
The Paan Chhena Poda of Odisha in India is a unique and aromatic dessert made with chhena (Indian cottage cheese) for creamy richness and refreshing paan flavour or betel leaves. This Indian sweet differs from all other dessert preparations because, while all other desserts get drenched in sugar syrup, Paan Chhena Poda is baked to a golden caramelised crust, leaving a soft melt-in-the-mouth texture inside it. The chhena and paan fill the flavour profile in a sweet-slightly herbal blend, making it an unforgettable dish. Paan chhena poda starts with fresh chhena, wherein sugar, cardamom, and a slight touch of flour are added to knead it into a smooth dough. The dough is finally divided into small portions and filled with chopped betel leaves, giving the sweet base its subtle and aromatic flavour as it finally is shaped into a round or cylindrical form and well-baked until it attains a rich golden-brown colour and a nicely caramelised crust on top. It ends up as an aromatic as well as savoury dessert. The betel leaves give the subtle herbal character balanced against the sweet character of the chhena, and baking gives it just the right texture on the outside, crunchy, with softness on the inside. Traditionally prepared at festivals or special occasions, paan chhena poda is a delightful dessert with a different twist on traditional Indian sweets. Whether it is a festive treat or guilt-indulgence delight, the recipe of paan chhena poda is sure to amaze.

Ingredients required for Paan Chhena Poda

  1. 100 gms cheese block
  2. 00 gms cottage cheese
  3. 50 gms cream cheese
  4. 0.5 cup sugar
  5. 1 tbsp sooji
  6. 4 tbsp ghee
  7. 50 gms gulkand
  8. 8 piece green cardamom
  9. 1 tbsp fennel seeds
  10. 6 piece betel leaves
  11. 0.25 cup tutti frutti
  12. 1 pinch baking soda
  13. 0.5 cup mixed nuts & dry fruits

Cooking steps for Paan Chhena Poda

  1. 1
    Here's a unique paan dish that you'll relish for years to come. Let's explore the recipe of Paan Chhena Poda.
  2. 2
    Start by prepping your base.
  3. 3
    Toast 1 tablespoon of sooji (semolina) in about 4 tablespoons of ghee over medium heat.
  4. 4
    You want that golden brown color and the kind of aroma that makes your kitchen smell like magic.
  5. 5
    Once the sooji is toasty, stir in 50 grams of gulkand.
  6. 6
    This is where the floral, rose-like flavor comes in and makes everything extra fancy.
  7. 7
    Mix it all up until it's a smooth, shiny paste.
  8. 8
    Next, spice things up—literally.
  9. 9
    Add 8 crushed green cardamom pods and 1 tablespoon of fennel seeds.
  10. 10
    The cardamom brings that warm, cozy vibe, while fennel adds a refreshing sweetness.
  11. 11
    Now for the star of the show: finely chop 6 fresh betel leaves and toss them in.
  12. 12
    These bad boys add that unique, slightly bitter flavor that takes this dessert to a whole new level.
  13. 13
    Don't skip this step; it's what makes Paan Chhena Poda so iconic.
  14. 14
    For some visual drama, mix in 1 teaspoon of green food coloring.
  15. 15
    The vibrant green screams festive and fun, plus it totally ties in with the paan vibe.
  16. 16
    Now, let's talk texture.
  17. 17
    Add 1/2 cup of chopped nuts and dried fruits—think cashews, almonds, raisins, figs—and ¼ cup of tutti frutti.
  18. 18
    This mix adds crunch, chewiness, and a pop of sweetness in every bite.
  19. 19
    Throw in a pinch of baking soda to keep everything light and fluffy when it bakes.
  20. 20
    Once your mix is ready, grease a baking dish, pour it all in, and smooth out the top.
  21. 21
    Bake it in a preheated oven until it's golden brown and slightly firm.
  22. 22
    The smell of toasted nuts, spices, and gulkand will have you drooling long before it's done.
  23. 23
    When it's ready, let it cool a bit (if you can wait that long), then slice it up and serve.

Shop Ingredients

Sugar (0.5 Cup)
56
1
64
1
62
1
270
1
289
1
302
1
54
1
73
1
267
1
99
1
Cheese Block (100 gms)
99
1
108
1
178
1
124
1
540
1
197
1
354
1
193
1
550
1
115
1
Baking Soda (1 pinch)
33
1
Ghee (4 Tbsp)
393
1
565
1
500
1
566
1
733
1
675
1
720
1
705
1
789
1
715
1
Cottage Cheese (00 gms)
91
1
90
1
92
1
255
1
99
1
249
1
Cream Cheese (50 gms)
178
1
354
1
Sooji (1 Tbsp)
33
1
49
1
37
1
33
1
59
1
Betel Leaves (6 piece)
13
1
Green Cardamom (8 piece)
276
1
152
1
288
1
149
1
179
1
296
1
Mixed Nuts & Dry Fruits (0.5 cup)
118
1
455
1
345
1
413
1
60
1
254
1
826
1
814
1
429
1
27
1
Fennel Seeds (1 Tbsp)
108
1
80
1
97
1

FAQs

What is paan chhena poda, and how is it unique?

Paan chhena poda is considered the most stunning dessert of Odisha. It is made with chhena (Indian cottage cheese), sugar, and paan (betel leaves). However, unlike rasgulla and sandesh, which are generally syrupy Indian sweets, paan chhena poda has been baked, making it very soft in texture, just like fudge, but caramelised on the exterior. It gives a refreshing, aromatic twist to the otherwise traditional, chhena-based dessert, making it stand out. It is often flavoured with cardamom, saffron, and nuts, so it has a highly aromatic and indulgent taste.

What are some essential ingredients used in paan chhena poda?

The main ingredients for the paan chhena poda are fresh chhena or cottage cheese, sugar, cardamom powder, ghee or clarified butter, and paan leaves for that typical flavour. Some also add saffron or rose water to give an extra tinge of fragrance. You can also add chopped nuts like cashews or almonds to give them texture. Paan leaves can be finely chopped or ground and mixed with the chhena mixture, which makes this tasty combination of flavours.

Can I make paan chhena poda in a stove-top pan instead of oven?

You can also prepare paan chhena poda without an oven. It is steamed instead of baked whenever you cannot access an oven. The prepared chhena mixture is then transferred into a greased mould or pan and cooked in a steamer for 30-40 minutes until it has firmed up.