Land of Sweets- Odisha
Odisha is renowned for its rich culinary heritage, particularly its wide variety of traditional sweets. Among these, sweets made from chhena (fresh cottage cheese) hold a special place. Odisha is sometimes referred to as the “Land of Sweets” due to its diverse range of sweet delicacies, many of which are made from chhena. Let’s explore both Odisha’s culture of sweets and the various chhena based sweets that make this state unique.
1. RASGULLA
RASAGULLA
Rasgulla is a syrupy dessert popular in Odisha. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. Rasagola Dibasa is celebrated across Odisha with much fanfare and it coincides with the Niladri Bije of Lord Jagannath and his siblings in Puri. The people of Odisha have been celebrating ‘Niladri Bije’ ritual of Lord Jagannath as Rasagola Dibasa since 2015
Ingredients & preparation
- Chhena: An Indian cottage cheese made by curdling milk with lemon juice or vinegar, separating the curds from the whey, and draining the curds.
- Chhena Semolina dough: Dough made from chhena and flour. Divide the dough into small portions and roll them into smooth, round balls without any cracks.
- Sugar syrup: Light syrup that can be flavored with cardamom or rose water. Start boiling sugar syrup and drop carefully chhena balls into the syrup. Cook on medium heat for 15 minutes.
Preparation time: Approximately 1 hour to 1 hour 30 minutes
Popular place of Odisha: Pahala, Bhubaneswar, Odisha
Cooking procedure of Rasagulla
2. CHHENA PODA
CHHENA PODA
Chhena poda means Baked Cheese in Odisha. It is made of homemade fresh chhena, sugar, semolina, and is baked for several hours until it browns. Chhena poda was invented by Sudarsan Sahu post 1947 after he set up a hotel in the village of Dashapalla, Nayagarh and began experimenting with left over cottage cheese. Chhenapoda Dibasa is being celebrated since 11 April 2022, the birth anniversary of Sudarsan Sahoo.
Ingredients & preparation
- Chhena dough Preparation: Freshly made chhena is kneaded with sugar and semolina until smooth and creamy.
- Flavouring: Cardamom powder, dry fruits like cashews or raisins, and a little ghee are mixed into the dough.
- Baking: The mixture is transferred to a greased baking dish, where it is baked until it forms a caramelized crust on top. Traditionally, this was done over a wood-fired oven, giving it an earthy flavour.
- Cooling and Serving: Once baked, Chhena Poda is allowed to cool before cutting into slices.
Preparation time: Approximately 1 hour 30 minutes to 2 hour
Popular place of Odisha: Nayagarh, Odisha
Cooking procedure of Chhena Poda
3. CHHENA JHILI
CHHENA JHILI
Chhena jhili is a popular dessert from the Nimapada region of Puri district in Odisha, India. It’s made with fried cheese and sugar syrup. Soft, spongy, and slightly chewy compared to Rasgulla and mildly sweet with a rich, syrupy flavour, often with a hint of cardamom or rose water. Aarta Sahoo of Shyam Sundarpur Village in Nimapada is credited with starting the preparation of this sweet.
Ingredients & preparation
- Chhena dough Preparation: Freshly made chhena is kneaded until smooth and soft, often mixed with a small amount of semolina to give structure.
- Shaping: The dough is shaped into small discs or balls.
- Frying: The shaped chhena is deep-fried in ghee until golden brown.
- Soaking: Once fried, the Chhena Jhili is soaked in sugar syrup, absorbing the sweetness and becoming soft.
Preparation time: Approximately 1 hour to 1 hour 30 minutes
Popular place of Odisha: Nimapada, Puri, Odisha
Cooking procedure of Chhena Jhili
4. CHHENA GAJA
CHHENA GAJA
Chhena Gaja is a traditional sweet from Odisha, made primarily with chhena (Indian cottage cheese), semolina (sooji), and sugar. It’s known for its distinct diamond or rectangular shape and its crispy, golden-brown exterior with a soft, melt-in-your-mouth interior. The preparation involves kneading the chhena with semolina, shaping it, and then deep-frying it until golden brown. After frying, the pieces are soaked in sugar syrup to enhance their sweetness and give them a deliciously moist texture.
Ingredients & preparation
- Chhena dough preparation: Chhena is mixed with semolina and kneaded into smooth dough.
- Shaping: The dough is divided into small portions and shaped into diamonds or rectangles.
- Frying: These are deep-fried in hot ghee or oil until crispy and golden brown.
- Soaking: The fried pieces are soaked in sugar syrup flavoured with cardamom, making them sweet and soft.
Preparation time: Approximately 1 hour 30 minutes to 2 hour
Popular place of Odisha: Pahala, Bhubaneswar, Odisha
Cooking procedure of Chhena Gaja
5. RASABALI
RASABALI
Rasabali is made of deep-fried flattened cheese balls soaked in thickened, sweetened milk. Rasabali originated in the Baladevjew temple in Kendrapara, Odisha, where it’s offered as a bhog/Prasad to the presiding deity. It’s also part of the Chhapana Bhog offered in the famous Jagannath Temple in Puri.
Ingredients & preparation
- Chhena dough preparation: Knead the chhena with a little wheat flour and semolina until it forms a soft, dough-like consistency.
- Shaping: Make small flattened discs from the dough.
- Frying: Heat ghee in deep frying pan and fry the chhena discs over medium heat until they turn golden brown.
- Soaking in milk syrup: Boil milk in a large pot and reduce it to half its quantity, stirring continuously to avoid burning and add sugar and cardamom powder to the milk, then continue stirring until the milk thickens to a slightly creamy consistency.
Preparation time: Approximately 1 hour to 1 hour 30 minutes
Popular place of Odisha: Kendrapara, Odisha
TASTE THE TRADITIONAL SWEETS OF ODISHA
Sweeten Your Moments with the Taste of Odisha
in a world constantly exploring new food trends, the Chhena sweets of Odisha serve as a reminder that the most authentic and heartfelt flavors often lie in tradition. By preserving these timeless recipes, Odisha continues to offer a sweet bond between its people, history, and culture.
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