Odisha, Mahaprabhu’s divine land that exhibits pure beauty and joy through its art, culture and heritage, has a lot more to offer! We have festivals that beautifully display our rich culture and the beliefs behind observing them. We celebrate every occasion with sheer excitement and enthusiasm.

Similarly, we have one such festival –“Raja” that fondly celebrates womanhood, and the essence behind it. Young girls, especially unmarried women, are in their most happy state during this time. They are freed from the humdrum of monotonous household work for three days during Raja festival, to enjoy and make merry. It is believed that Mother Earth is Rajaswala, or menstruating and thus no farming is done during this time to provide complete rest to her.

It is one of the biggest festivals in Odisha. People all across the state celebrate it with full zeal and enthusiasm for three days. They have a gala time swinging on the Daulis. But the celebrations are never complete without snacking on our delicious sweet dishes!

Since Raja is just a few days away, we have got you a list of tasty odia pithas, without which the fun and charm of Raja festival is incomplete !

Suji Monda

What you require

Semolina: 2 cups

Sugar: 3/4th cup

Milk: 3 cups

Water: 2 cups

Salt: 1/2 tsp

Ghee or oil: as per your requirement

Method:

1. Take milk, water, and sugar in a vessel and boil the mixture till the sugar melts.
2. Pour suji and stir continuously until it completely blends and thickens.
3. Begin to lower the heat and add salt as per your taste and requirement.
4. Stir it constantly till a soft dough begins to form.
5. Remove from the stove and keep it cooling for about 8-10 minutes
6. When it is tolerably cool, make small balls and mix all the ingredients for stuffing.
7. Steam the balls for 10-15 minutes in any form of steamer.

And it’s ready!

Chandrakanti

What you require

Bengal Gram Dal: 300 gms

Rice:50 gms

Sugar: 200 gms

Milk: 1 1/2 cups

Nutmeg and Cardamom powder: 1/4th tsp

Oil/ghee for deep frying

1. Soak rice and dal for two to three hours
2. Grind them to obtain a smooth paste.
3. Take a pan and mix the paste with water, milk, and sugar.
4. Keep on stirring till the batter becomes thick. Keep in mind the lumps should not form.
5. Transfer the mixture to a greased thali.
6. Cut the batter into small diamond shaped pieces and deep fry until they become golden-brownish in color.

And you are ready to serve

Important tip: You can also use green gram dal in place of Bengal gram dal

Chaula Podo Pitha

What you require

Rice: 500 gms

Jaggery or sugar: 250 gms

Grated coconut: 1 cup

Finely chopped coconut: 1/2 cup

Ghee: 2-3 tablespoons

Dry fruits like almonds, raisins cashew nuts : 3-4 tbs

Peppercorn powder: 1/2 tsp

Cardamom, cinnamon, cloves, and nutmeg powder: 1 tsp

Finely chopped ginger: 1 tsp

Salt: 1/2 tsp

Baking powder (optional): 1/2 tsp

Thick milk (full cream): 250 ml

Method:

1. Wash the rice and soak it for two to three hours.
2. Form a coarse paste
3. In a pan, mix the paste, jaggery or sugar, milk, and salt
4. Heat the mixture in moderate heat and keep stirring until it thickens.
5. When the batter is finally becomes pretty thick and attains the consistency of a soft dough remove it from the steam and leave it for cooling.
6. After it is considerably cool knead it along with the rest of the ingredients
7. Grease a pan and pour the batter into it and wait for it to rise.
8. Sprinkle ghee over it and keep it in an oven and bake for 40-45 minutes.
9. When it is hot and turns brown, take a clean plate and turn the cake onto it.

It’s done…

People also use pressure cookers to make the Chaula Podo Pitha. However, if you want to get the authentic flavor, try out the traditional method of baking on a charcoal chulha covered with a banana leaf and a spread of hot embers. The pure flavor combined with the sweet aroma of burnt charcoal is magic in itself.

Arisa Pitha

Rice: 500 gms

Jaggery: 500 gms

Salt: Just a pinch of it

Powdered spices (Cinnamon, black cardamom, cloves): 1/2 tsp

Sesame seeds: 50 gms

Oil: For deep frying

Method:

1. Soak the rice for about 6 to 7 hours.
2. Wash it and drain it properly.
3. Take a muslin cloth and spread the rice. Leave it like that for 15 minutes.
4. Grind it into a powder and keep it ready for use anytime.
5. Boil jaggery in about half a cup of water and keep stirring.
6. To check the consistency of the syrup, keep a bowl filled with water. Pour some water into the simmering jaggery. If it does not spread and stays soft, it indicates it is ready to use.
7. Pour some salt and the rice powder into the syrup. Keep stirring continuously to avoid lumps from forming.
8. When dough is formed, add spices and stir finally before removing it from the stove.
9. Spread sesame seeds on a plate or a banana leaf. When the dough is considerably cool, make small-sized balls and roll them over the seeds.
10. Flatten them up to a thickness of 1/4th inch.
11. Deep fry it in moderate heat, till it becomes crispy.

Serve hot!

So what are you planning to prepare this Raja? Share your recipes with us in the comment box below. Friends, let’s make this Raja a memorable time for all!