Tag: Odia Traditional Sweets

Fastival Food

Kakara Pitha – Stuffed Sweet Semolina Dumplings (Odia Style)

Puspa

Intro: A Sweet Worth Celebrating

Kakara Pitha brings back memories of Lakshmi Puja evenings and Raja celebrations, when the kitchen would be filled with the smell of jaggery, coconut, and ghee. It’s not just a sweet—it’s a celebration you can hold in your hands.

The outer cover is made with suji or atta, while the inside is filled with rich, gooey coconut-jaggery stuffing, flavoured with cardamom. Sometimes fried crisp, sometimes soft—every household has its style.


Ingredients:

For the Outer Dough:

1 cup suji (semolina)

1 cup water

1 tbsp sugar

A pinch of salt

1 tsp ghee


For the Stuffing:

1 cup grated coconut

½ cup jaggery (or more to taste)

½ tsp cardamom powder

1 tsp ghee


Other:

Oil or ghee for deep frying




Steps:

1. Prepare the Filling

Heat ghee, add coconut and jaggery.

Cook until it forms a sticky mass.

Add cardamom powder and let cool.


2. Prepare the Dough

Boil water with sugar, ghee, and a pinch of salt.

Slowly add suji while stirring. Cook till it forms a lump.

Let cool, then knead into a soft dough using ghee on hands.


3. Shape the Pithas

Take a small ball of dough, flatten into a disc.

Place coconut filling in the center and seal the edges.

Shape like a small patty or oval dumpling.


4. Fry Until Golden

Deep fry in medium-hot oil until golden brown and crisp outside.




Serving Suggestion:

Serve warm or at room temperature, as a tea-time snack or prasad. Stays good for 2–3 days when stored in an airtight container.



Why I Love It

Soft inside, crunchy outside, and packed with nostalgia—Kakara Pitha tastes like festivals, temple kitchens, and the love of generations.

Fastival Food

Poda Pitha – The Smoky, Sweet Soul of Odia Festivals

Puspa


Intro: A Cake Made in Fire and Memory

In Odisha, festivals aren’t complete without the scent of poda pitha filling the kitchen. The name itself means “burnt cake,” but don’t let that fool you—it’s a deliciously caramelized rice flour cake, slow-roasted to perfection.

Whether made for Raja Parba, served as bhog during Ratha Yatra, or prepared with tala pulp during monsoon, poda pitha is deeply woven into our festive lives.


Ingredients You’ll Need

Dry Mix:

2 cups rice flour (preferably fresh ground)

1 cup grated coconut

¾ cup jaggery (or as per taste)

1 tsp fennel seeds (saunf)

A pinch of black pepper (optional)

A pinch of salt


Optional (for special version):

½ cup tala pulp (only after Ratha Yatra when tala matures)


Other:

1–2 tbsp ghee for greasing

Banana leaves or baking paper

An oven or thick-bottomed tawa/iron kadai with lid



Method – The Traditional Way

1. Prep the Pitha Mix

Mix rice flour, grated coconut, jaggery, fennel seeds, pepper, and salt.

Add little water to form a thick batter — not runny.

Mix in tala pulp if using (optional, for richer flavor).



2. Line the Vessel

Grease a baking tray or kadai with ghee.

Line with banana leaf for that smoky aroma.



3. Roast It Low and Slow

Pour the batter in, spread evenly.

Roast on low flame (covered) for 45–60 minutes OR

Bake at 180°C (350°F) for 50–60 mins until golden edges form and center is set.

Optional: Flip midway for even charring.



4. Cool & Slice

Let it cool fully before slicing. Poda pitha tastes better the next day!






Serving Suggestions

Serve with a drizzle of ghee

Pair with chilled milk or tea

Often eaten as breakfast during Raja or with bhog during Rath Yatra




Why I Love It

Poda Pitha carries stories in its smoke. From my mother slow-roasting it over wood fire to me baking it in a modern oven, the essence remains the same. When I bite into its crusty corners and soft center, I taste tradition.