Odisha is famous for its rich cultural heritage and delectable traditional food offerings. Among them, sweets hold a special place, reflecting the state’s deep-rooted connection with festivals, rituals, and daily life. These sweets, often made with fresh cheese, milk, and sugar, are an integral part of Odia cuisine and are savoured across the state. Here are 10 traditional Odia sweets that showcase the state’s culinary expertise and continue to delight locals and visitors alike.
- Shelapua Rasagola
Typically, rasagolas are small and round. However, in Bhubaneswar and some surrounding areas, rasagolas are significantly larger and are known as Shelapua Rasagola. Due to their size, they can be quite challenging to finish, although the preparation remains similar to that of traditional rasagolas.
- Kheera Gaja
Kheera gaja is another famous sweet from Odisha, popular in households for its unique taste. The main ingredient of Kheera gaja is khua (thickened milk). Khua is mixed with flour and ghee and then kneaded well to make a dough, which is rolled out into crispy layers. Milk is added to the dough, which is cut into small pieces and fried in oil. After frying, the pieces are soaked in sugar syrup. This sweet is slightly crisp on the outside and soft on the inside.
- Nimapara chhena jhili
The famous Nimapara chhena jhili has now gained popularity across India. Just as its name is intriguing, its taste is equally delightful. This sweet was first created by Aarta Sahoo from Shyam Sundarpur Village in Nimapara. The preparation of chhena Jhili is relatively simple. Soft chhena (cottage cheese) is mixed with a small amount of maida (refined flour). Then, cardamom powder and maida are thoroughly combined into the mixture. The mixture is placed in a small cloth and shaped into a form similar to jhilapi, then fried in hot ghee until it turns deep red. After frying, the chhena jhili is soaked in warm syrup for about 30 minutes, making it ready to be served. Although chhena jhili is now available throughout Odisha, the uniqueness of Nimapara’s chhena jhili remains unmatched.
- Dantari Khaja
Dantari khaja, also known as danturi khaja, holds a special place among traditional sweets and is highly popular. This sweet is made from ingredients like besan (gram flour), arua rice, jaggery, and baking soda. Recognised as one of Odisha’s ancient sweets, dantari khaja is priced at approximately Rs 150 per kilogram. Originating from the Balangir district, this delicacy is also exported beyond Odisha’s borders.
- Labangalata
Labangalata is a traditional sweet of Odisha, beloved in both rural and urban areas. It is particularly popular during festivals and is often made in large quantities to be gifted to friends and family. This sweet, known for its crispy exterior and soft interior, is as visually appealing as it is delicious, especially with a clove placed at its centre. Labangalata is made using ingredients such as maida, khoya, nutmeg powder, grated coconut, ghee, nuts, raisins, cardamom, cloves, and sugar. The preparation involves three main components: the filling, the dough, and the sugar syrup. First, the dough is rolled out, and the filling is placed in the centre. The dough is then folded to completely enclose the filling, with a clove pressed into it to keep the fold secure during cooking. The sweet is then fried in hot ghee until it turns golden brown and crispy. Finally, it is soaked in sugar syrup to cool down and absorb the sweetness.
- Magaji ladoo
Magaji ladoo, a famed traditional sweet from Dhenkanal in Odisha, carries a legacy spanning over 200 years. In 2024, after years of dedicated effort, it was honoured with the GI tag, acknowledging its unique cultural and regional importance. The process of making this delicacy begins by curdling milk to produce chhena (cheese), which is then sweetened with sugar and flavoured with cardamom powder. This mixture is cooked and cooled to form a paste, which is shaped into soft, melt-in-your-mouth ladoos (balls). These ladoos are packaged and sold at approximately Rs 10 each. Magaji ladoo is widely available in various sweet shops throughout Dhenkanal town and Bhuban block. Its irresistible taste has extended its popularity beyond Dhenkanal, attracting sweet lovers from other districts as well.
- Muga bara
Muga bara, also known as rasa bara, is a well-known traditional sweet in Bolangir. Originally, this delicacy was made in some households for special occasions like festivals, fairs, and weddings. Over time, muga bara has become available in nearby villages as well. Although its sales have diminished in many places, it remains popular and readily available in Deogarh district. The main ingredients for making muga bara are yellow moong dal, oil, and sugar. The dal is thoroughly cleaned and then ground into a fine paste. This paste is shaped into round balls and fried in oil. After frying, the muga bara is soaked in a sugar syrup.
- Chhena Gaja
Chhena gaja is a traditional and ancient sweet from Odisha. Its ingredients are similar to those of rasagola and chhenapoda. However, its taste is distinctly unique. Although this sweet can be found all over Odisha, it is especially famous in the region near Pahala, close to Bhubaneswar. To prepare chhena gaja, chhena (cottage cheese) is kneaded well and mixed with semolina, then left to rest for some time. It is then shaped into rectangular or square pieces, which are deep-fried to perfection and later soaked in sugar syrup.
- Chhena mudki
Chhena mudki, also known as chhena murki, is a sweet made without using oil. The process involves pressing chenna through a cloth, cutting it into pieces, and shaping these pieces into rectangles. The rectangles are then cooked until golden brown and subsequently simmered in sugar syrup for about an hour.
Also Read: Exploring Odisha’s rich sweet heritage: From Chhena Poda to Poda Pitha
- Chhena steam
Chhena steam is a popular modern Odia dessert that offers a lighter, less sweet alternative to traditional sweets. Made with fresh cheese, it is celebrated for its soft, delicate texture. The preparation starts by mixing sugar and milk with cheese to form a thick paste. This mixture is then poured into a ghee-greased utensil, and saffron is added on top for a subtle flavour and aroma. Its simplicity and tender texture make it a cherished dish in Odia households, providing a comforting and delicious treat for any occasion. Mildly sweetened, this dessert is a healthier choice for those who prefer a less sugary taste.
