Tag: Raja Parba Food

Dessert

🌸 Khus Khus Kheer – A Festive Treat with Tradition in Every Spoon

Puspa


🪔 A Taste of Raja Parba

Every year, when Raja Parba (a traditional Odia festival celebrating womanhood and mother earth) arrives in June, our home comes alive with laughter, swinging on hand-made jhulas, and the aroma of fresh sweets wafting from the kitchen. Among pithas and pooris, one dish always stood out — Khus Khus Kheer.

My mother would soak the tiny white poppy seeds the night before. She said khus khus must rest before it blooms into flavor. The next morning, she ground it into a paste, boiled milk patiently, and stirred slowly while humming old Odia songs. When she finally ladled it into brass bowls and sprinkled cardamom, we knew a celebration had truly begun.

It’s not just a sweet. It’s a memory. A ritual. A bowl of tradition served warm with love.


🧂 Ingredients

½ cup white poppy seeds (khus khus)

2 cups full cream milk

3–4 tablespoons jaggery (or sugar, to taste)

ÂĽ teaspoon cardamom powder

1 tablespoon cashews or almonds, chopped (optional)

1 teaspoon ghee

A few saffron strands soaked in warm milk (optional)



🔪 Instructions

1. Soak & Grind:
Soak khus khus in warm water for 2–3 hours or overnight. Drain and grind into a smooth paste using very little water.


2. Roast Nuts (Optional):
In a heavy-bottomed pan, heat ghee and lightly roast cashews until golden. Set aside.


3. Cook the Paste:
In the same pan, add the khus khus paste. Roast on low flame for 4–5 minutes until it gives off a nutty aroma and thickens slightly.


4. Add Milk & Simmer:
Slowly add milk while stirring. Let it simmer gently on low flame for 10–15 minutes, stirring occasionally. The kheer will thicken and develop a rich, creamy texture.


5. Sweeten & Flavor:
Add jaggery (or sugar) and mix well. Simmer for another 3–4 minutes. Turn off the heat and add cardamom powder. Stir in saffron and roasted nuts, if using.


6. Serve:
Serve warm in traditional bowls or chill in the fridge for a cooler treat. The texture becomes thicker as it cools — that’s when it tastes the best!




🍽️ Serving Notes

This kheer is satvik and grain-free, perfect for festivals, fasting, or pooja prasad.

For a deeper festive flavor, use jaggery and saffron.

If you want to modernize it, top with chopped dates or pistachio slivers.



✨ Why This Recipe Belongs on Your Table

In the world of flashy desserts and instant mixes, this slow-cooked pudding whispers of patience and love. Khus Khus Kheer isn’t meant to impress — it’s meant to comfort. Its creamy richness is not cloying but soulful, making it perfect for a quiet evening or a festive gathering alike.

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

Âľ 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.