Jat, BS, Jha, A, Jafri, M, Rai, DC, & Gautam, AK 2014, 'Development of a Process for Manufacture of the Shelf‐Stable Chhana Roll and Its Physicochemical Properties'. poda translation in Spanish - English Reverso dictionary, see also 'podar',podadera',podadora',posdata', examples, definition, conjugation [4] However, if it is not mixed with cow's milk the result is often 'hard, chewy, rubbery', with an 'uneven texture'. Calorie breakdown: 35% fat, 40% carbs, 25% protein. [8] Chitra Banerji states that in the myths of Krishna, a later manifestation of Vishnu, that there is reference to dairy products such as 'milk, butter, ghee and yogurt', but not to Chhena. 2007, Handbook of Food Products Manufacturing, Wiley, Hoboken, N.J, p. 640. ( Log Out /  pruning. [49] E. coli in chhena based products is resultant from 'unsanitary production, handling, storage and transportation', and is prominent in softer sweets as they have less sugar to preserve the cheese base and higher amounts of moisture. Odias staying away from Odisha miss Chehena Poda a lot. Chhena Poda is an extremely popular smoky flavored sweet delicacy from the state of Odisha in Indian subcontinent. [48] Improper handling of chhena, and the products that it has been made from, have been proven to also contaminate products made from it. Once cooked it can be eaten warm or store in the refrigerator for few days.The extra caramelization of the paneer makes it black but enhances the taste. Wahab, A 2020, 'A brief introduction to Bengal's Gastronomic History', O'Brien, C 2013, The Penguin Food Guide to India, Penguin Books Limited, New Delhi, Minz, PS & Singh, RRB 2016, 'Modernization of Manufacturing Process for Traditional Indian Dairy Products', Modernization of Traditional Food Processes and Products, pp. [26] Dairy farmers in India are fiercely opposed to liberalisation of the dairy sector, as they fear job losses and the collapse of small industry which still produces traditional dairy products like chhena. [4] Production in higher temperatures results in a cheese that is grainy and hard, while lower temperatures produce a product which is sticky, and dries slowly. [27] Three million tonnes of whey[38] is produced each year in the chhena production process and it is typically dumped into the environment, where it is a substantial problem as a pollutant as it has a high amount of organic matter in its mass. Chhena is pressed and may be further processed to make paneer, a form of farmer cheese or only formed into balls to make desserts such as khira sagara, chhena kheeri, rasabali and ras malai, as well as sweets from the Indian subcontinent (mitha or Misti or mithai) such as chhena jalebi, chhena gaja, chhena poda, pantua, rasgulla, and sandesh. and then. [46] Unsuccessful studies were carried out by Agrawal, Sandey, and Sinha in turning the Chhena into powder to preserve it as a dried good and prolong its shelf life, as the reconstituted product was unsuitable for use. 4, pp. [41] Milk composition and milking season also have a significant impact on the quality of the chhena produced. date: meal: name: amount: Save Cancel : Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Print Recipe Pin Recipe Prep Time 30 mins However, this has raised ethical concerns domestically regarding food security for the wider population, as segments of the population struggle with rising food prices and malnutrition. ( Log Out /  The cake has a dark caramelized sugar top. [9] Bengalis learnt how to prepare cottage cheese for the Portuguese, which inspired chhena. [26], India's yearly production of Chhena is estimated to be 200,000 tonnes as of 2004. Veg; Easy; Orissa; Baking; Dessert; Ingredients Serving: 5 . Chena poda literally translates to roasted cheese in english language. Originally Chhena Poda was prepared by Steaming Cottage Cheese or Chhena after mixing it with sugar and Cardamom powder along with little Semolina. Cooking made easy. 20, p.1. Click an entity to go directly to the entity box. Recipe Tags. One can also bake it in a pressure cooker. Experiments have been conducted to try to utilise Chhena in the manufacturing of other products, including a spread consisting of finely processed chhena, butter and salt. [34] It is common now for machines to be used for the kneading process. [40] It is also possible to produce Chhena with soy milk, with favourable results achieved in a blend with 75% cows milk added. It is made of well-kneaded homemade fresh cheese chenna, sugar, cashew nuts and raisins and is baked for several hours until it turns brown. interpret this product as the present-day paneer or chhena. [45] Refrigeration makes a significant difference to the shelf life of the product, but it is quite uncommon and not readily available. For the sweets, mostly cow milk chhena is used. Chhena in north India is known as Chhana in Eastern part of India. [12] Sunil Kumar et al. [28] The Food Safety and Standards Regulation of India states that Chhena is to be made from cow or buffalo milk,[29] or a blend of both milks, and the coagulation can be completed with 'sour milk, or lactic or citric acid'. Chhena ([ˈtʃʰeːna]) or sana are curds or cheese curds, originating from the Indian subcontinent, made from water buffalo[1][2] or regular cow[2] milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining the whey through filtration.[3]. 12, p. 11, Agrawal, A.K, Sandey, K.K & Sinha, G 2015, 'Drying of Chhana using Solar Energy: Physical and Thermal Properties of Dried Chhana', International Journal of Engineering Research & Technology, vol. 2007, Handbook of Food Products Manufacturing, Wiley, Hoboken, N.J, p. 639, Hui, Y.H, N 2007, Handbook of Food Products Manufacturing, Wiley, Hoboken, N.J, p. 639, Jefferson, MT 2020, 'Valorization of Sour Milk to Form Bioplastics: Friend or Foe?' [29] Chhena has also been blended with cream and made into a commercial refrigerated spreadable cheese. Chhena poda, for example, is actually the showstopper dessert among Odia sweet dishes and has takers all over the world. 97, no. Ghosh, T 2018, 'Families in Food: Sugar Highs and Lows'. Chhena Poda is a classical Sweet from the state of Odisha! It is prepared from home made fresh chhena. Bengalis, Odiyas...or the Portuguese?, Scroll.in, August 4, viewed 12 November 2020, https://scroll.in//, Sen, C. T 2014, Feasts and Fasts: A History of Food in India, Reaktion Books, London, United Kingdom, p. 139, Sen, C. T 2014, Feasts and Fasts: A History of Food in India, Reaktion Books, London, United Kingdom, p. 145. the texture and appearance looks very similar to any baked sponge cake recipe, but has a unique burnt taste with goodness of sugary … [19] Today, some traditional sweet makers such as Annapurna Bhandar in New Delhi continue to make fresh chhena in their stores as a base for their products with locally sourced milk. Bhubaneswar: After receiving Geographical indication (GI) tag from Intellectual Property India for Odisha Rasagola and Kandhamal Haladi, the state government initiated efforts to earn the recognition for two more items -- Chhena Poda and… BIG STORY. [28] Chhena typically is bland in taste and has an easily malleable texture. [27] Traditionally, chhena is made in a Karahi, utilising a method similar to ricotta cheese production. [20], In the 1990s, Chhena was largely produced in country milk sheds by farmers and sent by road and rail to manufacturers. [29] Aged acidic whey from previous batches can also be substituted in the coagulation process to prevent waste of ingredients and streamline the production process. July 18, 2020. [11] The text goes on to stipulate mixing the cheese with rice flour and shaping it into various balls, and then deep frying to make sweets. There are 20 calories in 1 (10 g) of Chhena. 1075. [7], The Vedas religious texts, the oldest scriptures of Hinduism, contain a reference to 'dadhanvat', which has been translated as referencing a 'abundance of curds'. [39] Levels of milk fats under 4% create 'hard and rubbery' Chhena, whilst levels over 5% result in greasy properties in the products created from it. Chenna Poda is the only well known Indian dessert whose flavour is predominantly derived from the caramelization of sugar. Chhena poda literally means Roasted Cheese in Odia. This is the recipe for Chhena Poda, a baked cottage cheese cake from the beautiful state of Odisha that is situated on the eats coast of India. Chhena Poda is made during major festivities, always during the Rath yatra and , Durga Puja . Contextual translation of "poda meaning" into English. [42], Chhena typically has a texture like 'whipped cream cheese',[34] and varies from smooth, pasty to crumbly. [38] The whey can also be used to make puras, otherwise known as pancakes. Bhushi, K 2018, 'Farm to fingers : the culture and politics of food in contemporary India', Cambridge University Press, Cambridge, p. 1. Chhena Poda is a very popular sweet recipe in Odisha, Eastern India. There are always several meanings of each word in English, the correct meaning of Poda Lagana in English is Plant, and in Urdu we write it پودا لگانا. [31] The pressing of the resulting curd mostly relies on gravity to separate it from the whey,[32] but weighted boards can also be used to speed up the process. Chhena was not widely made or utilised in India before the arrival of the Portuguese in 1517 in Bengal and Odisha, particularly as the curdling of cow's milk is taboo to the adherents of Hinduism and continues to this day. The owner of a confectionery, a certain Sudarshana Sahoo decided to add sugar and seasonings to leftover cottage cheese one night, and leave it in an oven that was still warm from earlier use. Chenna poda involves cooking of Chhena/Paneer i.e. Chenna Poda is a cheese dessert from the state of Odisha in the Eastern India which means Roasted Cheese in Odia. Mix all three ingredients. 4, p. 463, Maity, T, Kumar, R, & Misra, A 2010, 'Prevalence of Enteropathogenic Escherichia coli Isolated from Chhana Based Indian Sweets in Relation to Public Health', Indian Journal of Microbiology, vol. 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