Tag: Odia Festival Food

Fastival Food

Bel Pana – Traditional Summer Cooler from Odisha

Puspa

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.

Fastival Food

Arisa Pitha – Crispy & Sweet Odia Rice Flour Delight

Puspa

Intro: A Bite of Tradition and Crunch

Arisa Pitha is not just a pitha—it’s patience, precision, and celebration in one golden bite. Made during auspicious days like Kartik Purnima and Manabasa Gurubar, this sweet is crunchy on the outside, soft inside, and carries the fragrance of cardamom and ghee.

It was a staple in my grandmother’s festive platter, and every time I recreate it, I remember her measured hands rolling perfect discs by touch.


Ingredients:

1 cup rice flour (preferably freshly ground)

½ cup grated jaggery (or more to taste)

½ tsp cardamom powder

1 tbsp white sesame seeds

1–2 tbsp ghee (for dough)

Water as needed

Oil or ghee for deep frying




Steps to Make Arisa Pitha:

1. Make the Jaggery Syrup

Heat jaggery with ¼ cup water until it melts.

Strain to remove impurities and boil again until slightly sticky (1-string consistency).

Turn off the heat.


2. Prepare the Dough

Add rice flour gradually into the jaggery syrup, stirring constantly.

Add ghee, sesame seeds, and cardamom.

Mix into a soft but firm dough. Let rest for 15–30 mins.


3. Shape the Pithas

Grease your palms. Take lemon-sized balls and flatten into thick discs (about 2.5–3 inch wide).

Press sesame seeds on top for a rustic finish.


4. Fry It Golden

Deep fry in medium-hot oil or ghee.

Flip gently and fry until both sides are golden and crisp.

Drain on paper towels.




Serving Tip:

Let cool completely before storing. Tastes even better the next day as flavors deepen!



Why I Love It

Crispy, sweet, and full of festive soul — Arisa Pitha is a link to heritage, a test of technique, and the kind of sweet that makes every occasion feel sacred.