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Odisha, also known as Orissa, is a state located on the east coast of India. Its cuisine is known for its rich flavours and variety of vegetarian and non-vegetarian dishes. The state's cuisine has been influenced by its history, geography, and culture, and features a unique blend of spices, herbs, and ingredients.
Apart from that, Odia cuisine is also known for its rich and diverse range of sweets and desserts, which are an integral part of the state's culinary heritage. Odisha, also known as Orissa, is located on the east coast of India and has a long history of cultural and culinary traditions that have influenced its sweet and dessert culture. Here are the ten best odia sweets you can try.
1. Chenna Poda
Chenna Poda is a delicious dessert that hails from the eastern state of Odisha in India. The name "Chenna Poda" literally translates to "burnt cheese," but don't let that put you off – it's actually a delectable treat that has a unique flavour and texture. The dessert is made from chenna, which is a type of cheese that's made from curdled milk. The chenna is mixed with sugar, ghee (clarified butter), and cardamom powder to create a sweet and aromatic mixture. This mixture is then poured into a baking dish and baked in an oven until it turns a golden-brown colour. What sets Chenna Poda apart from other desserts is its texture – it has a slightly crunchy exterior with a soft and spongy interior. The burnt edges add a lovely caramelized flavour that complements the sweetness of the dish. It's best served warm and can be enjoyed on its own or with a scoop of vanilla ice cream. Chenna Poda is not just a dessert, it's a cultural symbol for Odisha. It's a dish that's made with love and care and is often served at special occasions such as weddings and festivals. So if you ever find yourself in Odisha, don't forget to try Chenna Poda – it's a dessert that's sure to leave a lasting impression!
2. Rasgulla
Odia Rasgulla is a delightful dessert that originated in the eastern state of Odisha in India. While many people associate Rasgulla with the neighbouring state of West Bengal, the truth is that Odisha has a claim to its origins as well. Odia Rasgulla is made from chenna, which is a type of cheese that's made by curdling milk. The chenna is then kneaded into small balls and cooked in a sugar syrup until it absorbs the sweetness and becomes spongy. What sets Odia Rasgulla apart from other versions is its unique texture and flavour. The balls are slightly smaller and softer than the Bengali version, and the sugar syrup is flavoured with cardamom, giving it a lovely aromatic quality. The dish has a long and storied history in Odisha, with some claiming that it was first made in the 12th century in the temple town of Puri. Today, it's a beloved dessert that's served on special occasions such as weddings and festivals and is often enjoyed with a cup of chai. One of the most interesting things about Odia Rasgulla is its cultural significance. In 2015, the dessert became embroiled in a controversy over its origin, with both Odisha and West Bengal claiming the rights to the sweet. However, in 2020, the Geographical Indications (GI) registry declared that Odisha was indeed the birthplace of Rasgulla, cementing its status as a culinary icon of the state. So, whether you're a dessert lover or a foodie looking to explore the rich culinary traditions of India, be sure to try Odia Rasgulla – it's a dish that's sure to delight your taste buds and leave you with a lasting impression!
3. Odia Khaja
Odia Khaja is a popular sweet that hails from the eastern state of Odisha in India. It's a variation of the traditional Khaja sweet, which is also popular in other parts of India. Odia Khaja is made from a dough that's similar to that of regular Khaja, which is a mixture of flour, ghee (clarified butter), and water. The dough is then rolled out into thin sheets and layered with ghee, which creates the pastry's signature flaky texture. The layered dough is then cut into small squares, which are then deep-fried until they're crispy and golden brown. Once fried, the Khaja squares are dipped into a sugar syrup that's flavoured with cardamom or saffron, which adds a lovely aromatic quality to the dish. What sets Odia Khaja apart from other variations is its unique shape and size. The squares are often layered and folded over to create a triangular shape, giving the sweet a distinct appearance. Additionally, the sugar syrup used in Odia Khaja is often flavoured with rose water, giving it a delicate floral flavour that complements the sweetness of the dish. Odia Khaja is a beloved sweet in Odisha and is often served on special occasions such as weddings and festivals. It's a dish that's made with love and care and is sure to leave a lasting impression on anyone who tries it.
4. Pitha
Odia Pitha refers to a variety of sweet and savoury snacks or cakes that are popular in the Indian state of Odisha. Pitha is a type of pancake or dumpling made from rice flour or wheat flour and sometimes stuffed with sweet or savoury fillings. There are many different types of Odia Pitha, each with its unique flavour and preparation method. Some popular varieties include Chhena Poda, a baked cheesecake made from paneer, semolina, and sugar; Kakara Pitha, a deep-fried dumpling filled with grated coconut and jaggery; Enduri Pitha, a steamed rice cake wrapped in turmeric leaves; and Poda Pitha, a sweet cake made from fermented rice batter, jaggery, and coconut. Odia Pitha is an integral part of the culinary culture of Odisha and is often prepared during festivals, weddings, and other special occasions.
5. Arisa Pitha
Arisa Pitha is a traditional sweet dish from the Indian state of Odisha. It is a type of pancake or crepe made from rice flour, jaggery (unrefined cane sugar), and grated coconut. The batter is usually prepared by mixing rice flour with water and then adding jaggery and grated coconut to it. The mixture is then cooked on a flat griddle or tawa until it turns crispy and golden brown. Arisa Pitha is often served as a dessert or a snack, and it is commonly prepared during festivals and special occasions in Odisha.
6. Chenna Gaja
Chenna Gaja is a popular sweet dish from the Indian state of Odisha. It is made from chenna (cottage cheese) and sugar syrup. The chenna is kneaded until it becomes smooth and then shaped into small rectangular pieces. These pieces are then deep-fried until they turn golden brown and crispy. After frying, they are soaked in hot sugar syrup for some time, which makes them soft and juicy. Chenna Gaja is a popular dessert and is often served during festivals, weddings, and other special occasions in Odisha. It is similar to another popular Odia sweet, Rasgulla, but is shaped differently and has a slightly different texture due to the frying.
7. Odia Kheeri
Odia Kheeri, also known as Chaula Kheeri, is a traditional rice pudding from the Indian state of Odisha. It is made by cooking rice in milk and adding sugar, cardamom, and sometimes other flavourings such as saffron or rose water. The mixture is simmered until the rice is soft and the pudding has a thick and creamy consistency. Odia Kheeri is often served as a dessert and is particularly popular during festivals and special occasions in Odisha. It is sometimes garnished with nuts, raisins, or shredded coconut. In some parts of Odisha, grated coconut is added to the Kheeri to give it a richer flavour and texture. Kheeri is also considered to be a healthy and nutritious food, as it is high in carbohydrates, protein, and calcium.
8. Malpua
Odia Malpua is a traditional sweet dish from the Indian state of Odisha. It is a type of pancake made from a batter of wheat flour, semolina, mashed bananas, milk, and sometimes coconut. The batter is then deep-fried until it turns golden brown and crispy. Once fried, the Malpua is dipped in a sugar syrup flavoured with cardamom, saffron, and rose water, which gives it a sweet and aromatic taste. Odia Malpua is often served as a dessert and is particularly popular during festivals and special occasions in Odisha. It is commonly served with a side of creamy rabri or thickened milk, which complements its sweet taste. Some variations of Malpua may also include chopped nuts, raisins, or grated coconut as toppings.
9. Kakara Pitha
Kakara Pitha is a traditional sweet dish from the state of Odisha in Eastern India. It is a deep-fried dumpling made of rice flour dough, filled with a sweet and aromatic mixture of grated coconut, jaggery (a type of unrefined cane sugar), cardamom, and sometimes also with chhena (cottage cheese). To prepare Kakara Pitha, the dough is made by mixing rice flour, water, and a pinch of salt to form a smooth and pliable dough. The filling mixture is then prepared separately and stuffed inside the dough balls, which are then flattened and deep-fried until golden brown. Kakara Pitha is typically served as a snack or dessert and is enjoyed by people of all ages. It is often made during festivals and special occasions, and its sweet and nutty flavour makes it a popular treat for anyone with a sweet tooth.
10. Chenna Jhilli
Chenna Jhilli is a popular sweet dish from the Indian state of Odisha. It is a deep-fried dessert made with chhena, which is a type of cottage cheese that is made with curdling milk. To prepare Chenna Jhilli, the chhena is kneaded into a smooth dough and shaped into thin, elongated strips or coils. These strips are then deep-fried until they are crispy and golden brown. The fried chhena is then soaked in a sugar syrup flavoured with cardamom and sometimes garnished with nuts or saffron. The result is a delicious and indulgent sweet that has a crispy exterior and a soft, juicy interior. Chenna Jhilli is often served as a dessert after meals and is particularly popular during festivals and special occasions in Odisha. Chenna Jhilli is similar to another popular sweet from Odisha called Rasgulla, which is also made from chhena and soaked in syrup. However, Chenna Jhilli is thinner and more elongated in shape and is fried rather than boiled like Rasgulla.
11. Rasabali
Rasabali is a traditional sweet dish from the Indian state of Odisha. It is made from flattened balls of chhena (cottage cheese) that are deep-fried until golden brown, and then soaked in a sweet and creamy syrup made from milk, sugar, and cardamom. To prepare Rasabali, the chhena is kneaded with a small amount of flour and shaped into small, flat patties or balls. These patties are then deep-fried in ghee until they are golden brown and crispy on the outside. In a separate pan, the syrup is prepared by boiling milk, sugar, and cardamom until it thickens and becomes creamy. The fried chhena patties are then soaked in the syrup for several hours, allowing them to absorb the flavours and become soft and creamy. The result is a delicious and indulgent sweet that is rich, creamy, and full of flavour. Rasabali is often served as a dessert after meals and is particularly popular during festivals and special occasions in Odisha. Rasabali is similar to another popular sweet from Odisha called Rasmalai, which is also made from chhena and soaked in creamy syrup. However, Rasabali is deep-fried before being soaked in syrup, giving it a unique crispy texture that sets it apart from other chhena-based sweets.
