The sweetness of the erstwhile eastern state, Odisha, is evident from the urge of its people to munch upon sweets. As per the age-old culture and tradition, sweet dishes are a non-replaceable entity in the Odia food menu. The custom of bringing along a box of sweets whenever one visits a friend/relative can be traced back to the Jagannath culture. Folk lore testifies that when Lord Jagannath returned to the Shree Mandir (famous Jagannath Temple in Puri) after nine days of the Chariot Festival (better known as the Rath Yatra), the Lord himself brought rosogollas for his wife, Laxmi, to add a tinge of sweetness to their amicable relationship. Since then, sweets have been synonymous with joy, celebrations, best wishes and more. With time, the act of carrying sweet’s to a relative’s place has turned into a ritualistic act.
Apart from being habituated to relish upon sweets, Odias also have a strong urge to taste a varied range/typology of sweets. Hence, every region in Odisha is known for the typical sweet which is prepared there. Eventually, some sweets have managed to carve a niche for themselves among the food connoisseurs of the world. Let us take a brief and tasteful look at the varied Sweet options that Odisha offers.
Khaja & Kheera
Mythical folk lore underlines the fact that both these sweet dishes have been Lord Jagannath’s favourite and are dished out even today as a devotee’s offerings (Prasad). The crispy and crunchy taste of Khaja (made in flour before being dipped in sugar syrup) is a mouth watering delicacy, available nowhere else than Puri. Another specialty of the place is the famous Kheera, not advisable for diabetics due to the extra sweet quotient. The real taste of the delicacy can be experienced only if one licks the fingers while eating the same. Overall, Puri can well be termed as the Sweet factory of Odisha.
Maalpua
After consuming the Khaja and Kheera at Puri, any tourist might be tempted to halt at Chandanpur, 14 kms away from Puri, (Towards Bhubaneshwar) to taste the delicious Maalpua. Flat, round pieces made from a paste of flour (Maida) are baked and soaked in sugar syrup. Finally, the pieces are taken out and dried a bit before being served on a platter. Maalpua, over the years, has defined the identity of this small marketplace, Chandanpur.
Chhena Jhili
On moving from the Applique Village, Pipili, towards the famous Sun Temple at Konark, we cross a small intersection known as Nimapara which is again known for yet another sweet dish. The special dough is prepared with cottage cheese (Chhenaa) and rice flour (Maida). Small globules are prepared and fried. The globules are soaked in sugar syrup before being ready to eat. The best part of this specialty is the deeply fried outer crust with white sweet cottage cheese (Chhenaa) within. The taste of this spongy sweetmeat reigns supreme in the small town of Nimapara.
Rasa Bali
This is a sweet that is dipped in kesar flavored milk to enrich its sweetness content. Rasa Bali is an extremely popular sweetmeat and is believed to melt in your mouth as soon as your taste buds meet it. It’s a hot favourite in weddings and various other social functions. Indeed, a must try!
Rasogolla & Chhenagaja
On the sidelines of NH – 5, is a small area known as Pahala, famous for its Rasogollas. The essence of the sweet dish is such that anyone passing through that area is captivated by the fresh whiff of aroma produced by the Rasogolla. Boiled cottage cheese (paneer) balls dipped in syrup, Rasogolla is found on everyone’s To-eat-list. Deeply fried cottage cheese pieces (Paneer pieces), Chhenagaja, is an age old sweet of this place. Eat these hot and you get a different taste, eat it cold and the taste varies. Rest assured, the taste leaves an indelible mark on your mind and an irresistible temptation on your taste buds. Another place that will be worthy of mention in the context of Rasogolla is Salepur. The specialty of Salepur Rasogolla is the presence of raisins in the core of the Rasogolla with a bit of kesar to add color and flavor to it.
Chhenapoda
The most special sweet dish as far as originality and exclusivity is concerned is Nayagarh’s hearth baked paneer cake, Chhenapoda. The combination of chhena, semolina (suji) and sugar gives an ultimate taste to the cake which is not completely dry but juicy. Although it’s found all over the state, yet if you want to grab the best piece of Chhenapoda, you ought to go to Nayagarh.
On this festive occasion, we don’t mind saying, “Kuch meetha ho jaaye!”
