Fist boil the milk, while it is boiling, add the vinegar water to this carefully and stir it slowly. Once it starts to curdle, the chenna (paneer) will separate from the water.
Now strain this chenna water, but not fully. Note that some chenna water should be there and the chenna should be fresh. This is the key ingredient of chenna poda. Don't throw this chenna water, will use this later while making the dish
After some time, the chenna will become a little warm, mash it and add sugar to it. Due to the warmness of the chenna, the sugar starts to melt and adds extra moisture to the chenna.
After 3 to 4 mins, add sooji to this and mix it properly. At the end we will add baking powder and cardamom powder. Meanwhile add chenna water to this, the mixture should be of semi thick consistency, then only the chenna poda will remain moist from inside.
Finally add ghee to give an extra flavour to this.
Meanwhile preheat the oven for 10 mins at 220 degrees celsius. Grease the baking dish with oil.
Pour the chenna mixture into the baking dish and flatten it from all the sides, tap it so that no more air bubbles are there. Bake it for 60 min at the same temperature, then take it out from the oven.
Insert a tooth pick, if it comes out clean, it's done. Take it out from the oven and let it cool down. Remove from the baking dish and cut into pieces to eat this yummy sweet of Odisha.