Refreshing Bela Pana marks the auspicious arrival of Odiya New Year
Odiya households across the globe are blending stone apple pulp today to celebrate Pana Sankranti, the traditional solar New Year. This cooling nectar, known as Bela Pana, serves as the primary offering to deities and ancestors during the festival. While the drink is a seasonal staple, its preparation on this specific day signifies the transition into the peak summer months. History suggests that Pana Sankranti coincides with the introduction of the new Odia almanac, or Panji.
Ingredients for the Perfect Blend
Preparation requires a ripe Bael fruit (Stone Apple), three glasses of water, and sweeteners like jaggery or sugar. Texture comes from adding one cup of grated coconut and two mashed ripe bananas. For a rich, traditional finish, include one cup of fresh chhena (curdled cottage cheese) and two teaspoons of black pepper powder for a subtle spicy kick.
Traditional Preparation Method
Cracking open the hard shell of the Bael fruit reveals the fibrous, aromatic pulp. Scoop this into water and mash thoroughly by hand to extract the juice before straining out the seeds and tough fibers. Whisk in the mashed bananas, chhena, and coconut until the mixture achieves a creamy consistency. Season with jaggery and black pepper, stirring until the flavors meld into a balanced sweet-and-spicy profile.
Serving the Holy Nectar
Serve this nutritious beverage chilled or at room temperature. It remains a cornerstone of Odia identity, offering a natural remedy for digestion and heat exhaustion. Whether shared at a local temple or enjoyed at home, Bela Pana remains the soul of Odisha’s summer festivities.
