Intro: The Taste of Pana Sankranti and Grandma’s Thali
If summer had a sacred drink in Odisha, it would be Bel Pana. Made with the pulp of wood apple (bel), mixed with jaggery and milk, and served chilled—it’s not just hydrating, it’s healing.
In my village, Pana Sankranti wasn’t complete without bel pana served in leaf cups. I still remember the smell of freshly cracked bel, the sound of my mother mixing it with jaggery and spices in a big terracotta pot, and the cool comfort it brought on April afternoons.
Ingredients:
1 ripe bel (wood apple)
2 tbsp jaggery (adjust to taste)
1 cup cold milk or curd
¼ tsp cardamom powder
1 tsp black pepper (optional)
A pinch of black salt
Water as needed
Steps to Make Bel Pana:
1. Extract the Pulp
Break the bel fruit. Scoop out the pulp and soak in water for 15 mins.
Mash and strain to remove seeds and fibers.
2. Sweeten & Spice It
Add jaggery, cardamom, black salt, and black pepper. Mix well.
3. Finish with Milk or Curd
Add cold milk (or curd for a tangy version). Adjust thickness with water.
4. Serve Chilled
Garnish with mint or a few ice cubes.
Serving Suggestions:
Serve during Pana Sankranti with tala poda pitha
Also great as a fasting drink during summer rituals or just to beat the heat naturally
Why I Love It
It’s nostalgic, it’s nutritious, and it tastes like Odisha in a cup. Bel Pana is how we survived summer before refrigerators and soft drinks.
The Pinch of Masala 