Here’s Our Round-up of the Most Popular Sweet Dishes From the Vibrant State of Odisha

India is a land rich in culinary tradition. And in the East is Odisha, with a variety of desserts all its own, that you must try.

On the eastern coast of India is the state of Odisha, its culture influenced deeply by the Jagannath Puri temple, one of the four dhams of Hinduism. Its impact seeps into the state’s culinary culture too, and the sweets there are not only a testament to the region’s culinary heritage, but also a reflection of everything that’s dear to Lord Krishna.

Odisha's popular sweets not only satisfy one’s sweet tooth but are also a source of pride and ever present at communal celebrations. From the delicate rasgulla to the crispy layers of the khaja, each sweet tells a story of a proud heritage, energetic celebration and of the sweet flavors that bring communities together.

Odisha Rasgulla

Rasgullas are round and spongy, and among the most iconic sweets of Odisha. Comprising soft chhena balls that are soaked in a sugar syrup, rasgullas dissolve in the mouth, leaving a burst of sweetness in the mouth. There was much debate about the origin of this sweet, with Odisha and Bengal both claiming they invented it. While the GI tag was first offered to Bengal, Odisha was also later given a GI tag for its version of the dish. In this state, the rasgulla’s origins date back centuries, based on rituals and festivities, making it a mainstay of the state’s culinary heritage.

Chhena Poda

Chhena Poda, literally meaning "roasted/burnt cheese" in Odia, is a unique sweet that showcases the versatility of chhena. The dessert is made by mixing chhena with sugar, cardamom, and occasionally nuts. The mixture is then poured into a baking tray and baked. This results in a caramelized exterior with a moist and gooey interior within. The art of roasting the chhena to achieve the perfect balance of sweetness and smokiness requires skill and precision, and is a testament to the state’s culinary heritage. It’s normally served warm and can be enjoyed with a scoop of ice cream.

Chhena Gaja

Chhena gaja is a sweet from the coastal regions of Odisha, a deep-fried delight that combines the richness of chhena with the crispiness of a golden-brown exterior. The chhena is kneaded with sugar, shaped into rectangular blocks, and then deep-fried. The fried sweets are then dipped in a sugar syrup, drenching them with sweetness. The contrast between the crispy exterior and the soft chhena interior makes it a favorite at festivals and special occasions. Although slightly similar to rasgullas, they are shaped differently and have a slightly different texture because of the deep frying.

Odia Malpua

Malpua, a popular sweet across India, has its own unique version in Odisha. These fried pancakes are made from a batter of flour, milk, and mashed bananas or coconut. After frying until golden brown, the malpuas are soaked in sugar syrup which is flavored with cardamom, saffron and rose water or served with a drizzle of condensed milk. It’s a staple during festivals, especially during the Raja festival, which marks the beginning of the agricultural season in Odisha. The sweet, crispy goodness of malpua symbolizes the joy and abundance associated with the harvest season.

Arisa

Arisa, a traditional sweet of Odisha, uses rice flour to create a crispy and delightful treat. The sweet dough, made from rice flour, jaggery, and sometimes coconut, is flattened and deep-fried until it achieves a golden hue. The result is a crispy, thin sweet that provides a symphony of textures. Although it looks similar to the malpua, it’s slightly different and uses different ingredients. Arisa is often associated with harvest celebrations, where the freshly harvested rice finds its way into the preparation of this sweet. The connection to agriculture and the use of staple ingredients make it a cherished part of Odia culinary traditions.

Odia Khaja

The Odia khaja is a flaky and multi-layered pastry that is made by kneading wheat flour, ghee and sugar into a dough, which is then rolled into thin sheets, topped with ghee and layered. This gives it a flaky texture. After frying until golden brown, the khajas are coated with sugar syrup. The labor-intensive process of creating the layers of khaja reflects the dedication and skill of Odia’s sweet makers. What sets the Odia khoja apart from khoja found in other parts of the country is the fact that they’re often shaped in triangles and the sugar syrup they’re dipped in has rose water. It's served on special occasions like weddings and festivals.