![Photo of a paneer cheese cake with a slice cut out on a plate and three forks on the side.](https://assets.epicurious.com/photos/5f89d07a7917327ac7db182f/1:1/w_2560%2Cc_limit/PaneerCheeseCake_RECIPE_101520_0597_VOG_final.jpg)
-
Total Time
1 hour
The name chenna poda translates from the Odia language as “roasted cheese,” and that is exactly what this Oriya dessert is made of, hitting all the marks for those with a sweet tooth who also have a weakness for cheese (I am currently pointing at myself). In essence, this is a sweetened cake made from cheese.Paneer, which is a fresh farmhouse-style cheese popular throughout all of India, can be made from scratch, but it is also available at Indian markets. Unsalted ricotta could be substituted. I sometimes equate this dessert to the Indian version of Mexican flan because of its caramelized topping. It always delivers the wow factor when I serve it to guests who can’t ever quite decide if they want cheese or something sweet for their dessert course.
Ingredients
Makes 1 cake that serves 8 to 10
Step 1
Preheat the oven to 350°F. Butter a 9-inch nonstick metal cake pan with some ghee.
Step 2
In a large bowl, stir together the paneer, confectioners’ sugar, and cardamom until incorporated but still slightly chunky. Add the semolina, ghee, and milk and whisk until smooth. Stir in the cashews and raisins and set aside.
Step 3
Sprinkle the granulated sugar over the bottom of the prepared cake pan. Set the pan on the stove over medium heat and once the sugar just begins to bubble and turn pale golden brown (the sugar will continue to caramelize in the oven, so don’t let it get any darker right now), after 8 to 10 minutes, remove the pan from the heat using tongs. (This step is a bit tricky and you might be tempted to move the sugar around with a spoon while it is bubbling, but don’t touch it—just let it caramelize on its own.) You will know it’s ready for the cake batter when it’s bubbling but is still slightly grainy and just turning a pale golden color. Pour the batter into the pan, using a rubber spatula to scrape the bowl clean. It should settle into an even layer on its own, but if it doesn’t, use the spatula to create a smooth surface.
Step 4
Wearing oven mitts, carefully transfer the pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a wire rack and cool in the pan to room temperature. Run a paring knife around the cake’s edges and then place a serving platter larger than the diameter of the cake over the cake and gently flip the cake over—it should slide out, with caramel coming out with it like you would see in a flan (though some caramel will be left in the pan—this is fine).
Step 5
Slice and serve with freshly whipped cream or sliced almonds, if desired. The cake will keep in a covered container in the refrigerator for up to 3 days.
Step 6
Note:To clean the pan, add some boiling water to the pan and let it sit for at least 30 minutes to loosen up the browned sugar sticking to the surface of the pan before cleaning it.
Leave a Review
Reviews (2)
Back to TopThis recipe simply doesn't work with store-bought paneer - it is much too dry, compact and crumbly. Even after blitzing it with all the other ingredients (besides cashews and raisins) in a food processor and adding more milk to try to make it smoother in texture, I still needed to add an egg to get the mixture to bind properly. Homemade paneer, on the other hand is more like the texture of fresh ricotta - and I could see how a recipe like this would be much more successful with ricotta or homemade paneer. Still I don't think I'd try making it again.
sashamol80
Tucson, AZ
10/12/2021
2 stars for giving some exposure to Odia desserts. With that said there are several problems with this recipe. Foremost, it's missing an obvious step -- before stirring the chhena, sugar, and cardamom together, the paneer needs to be crumbled! You're not going to get the results by trying to stir a block of paneer with sugar unless it's a very crumbly style. Cooks also need to be super careful about the caramelization step. Not all cake pans will tolerate direct heat; some even have coatings that may release toxic fumes when put on a burner. I also found that ten minutes was altogether too long for the sugar and resulted in an overcaramelized / burnt bottom after the baking time. Traditional preparations of this dish would be a lot sweeter, too. I appreciate a more subtle dessert but I think you could get away with increasing the sugar to paneer ratio.
me.kanth6596
Cleveland, OH
10/26/2020