With Raja festival just around the corner, homes across Odisha are gearing up for three days of celebration marked by swings, folk songs, new clothes and an array of traditional delicacies. Raja, one of Odisha's most cherished festivals, symbolizes the annual menstruation of Mother Earth. During the festival, agricultural activities are paused as the Earth is believed to be resting and rejuvenating.

Food plays a central role in Raja celebrations. From arisa pitha and manda pitha to chakuli and poda pitha, every household prepares special dishes that bring families together. Among these, Poda Pitha remains a favourite for its unique smoky flavour and soft texture. Here are three varieties of Poda Pitha that can add a traditional touch to your Raja feast.

1. Traditional rice poda pitha

Ingredients:

• 2 cups rice
• 1 cup grated coconut
• 1 cup jaggery
• ½ cup chopped cashew nuts and raisins
• 2 tbsp ghee
• A pinch of cardamom powder

Preparation:

• Soak rice for 4-5 hours and grind into a smooth batter.
• Melt jaggery and mix it with the batter.
• Add coconut, dry fruits and cardamom powder.
• Grease a thick-bottomed pan with ghee and pour the mixture.
• Cover and cook on low flame for 45-60 minutes until the bottom develops a rich brown crust.
• Flip carefully and cook for another 10-15 minutes.
• Serve warm or at room temperature.

2. Suji Poda Pitha

Ingredients:

• 2 cups semolina (suji)
• 1 cup milk
• 1 cup grated coconut
• ¾ cup sugar or jaggery
• 2 tbsp ghee
• Cashew nuts and raisins
• Cardamom powder

Preparation:

• Soak suji in milk for 30 minutes.
• Add sugar or jaggery, coconut, dry fruits and cardamom powder.
• Mix well to form a thick batter.
• Pour into a greased baking dish or thick pan.
• Bake at 180°C for 35-40 minutes or cook on low flame until golden brown.
• Allow it to cool slightly before slicing.

3.Chenna Poda Pitha

Ingredients:

• 500 grams fresh chenna (cottage cheese)
• 1 cup sugar
• 2 tbsp semolina
• 2 tbsp ghee
• Cashew nuts and raisins
• Cardamom powder

Preparation:

• Mash the chenna until smooth.
• Mix sugar, semolina, ghee, dry fruits and cardamom powder.
• Transfer the mixture to a greased baking tray.
• Bake at 180°C for 45-50 minutes until the top turns deep golden brown.

Cool before cutting into pieces.

Enjoy the caramelized flavour that makes Chenna Poda a beloved Odia dessert.

As Raja celebrations fill the air with joy and tradition, these delicious Poda Pithas can make the festival even more special, preserving Odisha's rich culinary heritage while bringing families together around the dining table. Happy Raja!