Tag: Traditional Odia Sweets

Dessert

Chhena Poda – The Burnt Cheesecake of Odisha

Puspa

Intro: When Cheese Meets Fire and Faith

In Odisha, when you talk about sweets, Chhena Poda stands apart — not for its richness, but for its rustic soul.

This wasn’t a dessert born in royal kitchens. It was born by accident — leftover chhena left in a warm oven overnight, baked into something magical. Now, it’s not only a temple offering (especially at Lord Jagannath’s temple in Puri) but also a dessert that defines Odia pride.

As a child, I’d stand near the village bakery, waiting for that smoky aroma of caramelized cheese. One slice was never enough.

Ingredients:

1½ cups chhena (fresh paneer or ricotta)

½ cup sugar or jaggery (adjust to taste)

1 tbsp rava/sooji (for binding)

¼ tsp cardamom powder

1 tsp ghee (for flavor)

1 tbsp chopped cashews or raisins (optional)

Ghee for greasing the tin

Banana leaf (optional, for authentic flavor)




Steps to Make Chhena Poda:

1. Prep the Batter

Mash chhena until smooth.

Add sugar/jaggery, rava, cardamom, ghee, and nuts. Mix well into a thick, smooth paste.



2. Prepare the Tin

Grease a baking dish with ghee. Line with banana leaf (optional).

Pour in the mixture and smooth the top.



3. Bake It Golden

Preheat oven to 180°C (350°F).

Bake for 45–60 minutes until the top is dark golden brown and a knife comes out clean.

Let cool before slicing.





Serving Suggestions:

Slice and serve warm or chilled

Sprinkle powdered sugar or a drizzle of date syrup for extra indulgence




Why I Love It

Chhena Poda is rustic, rooted, and regal — all at once. It reminds me that sometimes, the best things come from letting something sit, settle, and caramelize slowly into perfection.

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.