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.

• 100 gms cheese block
• 00 gms cottage cheese
• 50 gms cream cheese
• 0.5 cup sugar
• 1 tbsp sooji
• 4 tbsp ghee
• 50 gms gulkand
• 8 piece green cardamom
• 1 tbsp fennel seeds
• 6 piece betel leaves
• 0.25 cup tutti frutti
• 1 pinch baking soda
• 0.5 cup mixed nuts & dry fruits

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