History of khira poda pitha
In the state of Odisha, India, the monsoon season brings with it a rich tapestry of festivals and traditions. Among these, two festivals that hold special significance during the rainy season are Rajaw and Rath Jatra, typically celebrated from mid-June to August. These festivities are incomplete without the presence of a renowned rice cake known as “Khri poda pitha,” which is distinguished by its distinct charred bottom. In the Odia language, “poda” signifies “burnt,” and “pitha” refers to a category of cakes made from fermented or unfermented rice batters, urad dal, rice or semolina, or a combination of these grains and lentils. In the case of khri poda pitha, “poda” alludes to the caramelization that occurs on the cake’s bottom.
Pithas, including Khri poda pitha, have been crafted and perfected over centuries and stand as integral components of Odia cuisine. It’s challenging to think of an Odia festival that doesn’t feature some variety of pitha in its celebratory menu.
On the occasion of Rath Yatra , the beloved deity of Odisha, Lord Jagannath, embarked on a sacred journey from his abode at Shri Mandir in Puri to the Gundicha Temple. Accompanied by his siblings, Subhadra and Balabhadra, the lord travels on wooden chariots drawn by thousands of devoted followers. After eight days of residing at his aunt’s abode, the Gundicha Temple, Lord Jagannath begins his return journey to Shri Mandira, making a significant stop at the Mausi Maa temple to savor Khri poda pitha.
Lord Jagannath is renowned for his love of Khri poda pitha, and it is believed that in a previous incarnation as Lord Rama, he had promised Rani Kaikeyi, his father’s second wife, that in a subsequent life, he would visit her and delight in this dessert. This promise served as a consolation to Kaikeyi, who was overwhelmed by remorse for sending Lord Rama, along with his newlywed wife Sita and brother Lakshman, to live in the forest for fourteen years. This decision came to haunt her when her own son, Bharat, confronted her. The Mausi Maa temple in Puri is believed to be Kaikeyi’s dwelling, and poda pitha symbolizes her maternal love for Lord Rama.
Ingredients :
Rice- 1 Cup
Milk – 2 Cups
Sugar(jaggery)- ⅓ Cup
Grated Coconut- ½ Cup
Paneer (chena) – ⅓ Cup
Cardamom – 3-4 pieces
Black Pepper- 3-4 pieces
Peanuts – ¼ cup
cashew nuts – ¼ cup
diced coconut- ¼ cup
Dry fruits as per your preference
Preparation for Khri Poda Pitha
Soak the rice overnight or for at least 5 to 6 hours.
After that, filter the rice from water and grind it with pepper and cardamom.
Add a little bit of milk and grind a fine paste and keep aside.
After that take a heavy bottom pan and heat the pan.
Add little bit of ghee, add peanuts, cashew nuts and diced coconut and fry them till they develop a golden color then keep the mix them aside
Take some milk in the same pan and boil it.
when the milk boils add chena and grated coconut, then add the rice paste and stir it continuously till it gradually becomes a thick paste
Then add the fried dry fruits and turn off the gas and keep the mix aside.
Take another heavy bottom pan and take one teaspoon of ghee and heat the pan, then add the mixture of chena, grated coconuts, rice paste and fried dry fruits onto the pan, then spread it evenly and cover and let it cook it for 15 to 20 min on a very low flame
After 15 to 20 min turn the pitha ( rice cake) to the other side and cook for another 15 minutes.
Now turn off the gas and let it be cool now, then it will come out very easily .
Now it is time to serve, cut the pitha (rice cake) into pieces and serve it at room temperature or lukewarm.
Khri Poda Pitha is the favorite and holds a special place in every Odia’s heart.
Discover the smoky and delectable flavors of Khri Poda Pitha, a traditional Odia rice cake roasted to perfection during the vibrant Raja festival.
Khri Poda Pitha is a traditional Odia sweet dish made during festivals. It is a cake made with rice, jaggery, and coconut. The cake has a soft and spongy texture with a sweet and aromatic flavor. Poda Pitha is usually served as a dessert or as a snack with tea or coffee.
