Chhana podo is a baked traditional Indian dairy product having nutritional benefits consumed widely in Orissa, West Bengal, and in other parts of the country. It is made from chhana, sugar semolina and often garnished with nuts, cloves & cardamom. The objective of the present study was to optimize the dairy & agricultural based ingredients, process parameters for the preparation of Chhana podo and its quality characteristics. The different fat levels of mixed milk (3%, 4.5% and 6%) were tried for preparation of chhana and the same was used for chhana podo preparation. The chhana prepared from mixed milk with 4.5% fat and 8.5% SNF was used for chhana podo preparation having more sensory acceptability than others. Nine-point hedonic scale was used for sensory evaluation of chhana podo. The chhana podo prepared was analyzed for the Physicochemical, textural, and microbiological attributes showed a good stability along with health benefits and high commercial value.