what to eat in orissa

Chhena gaja is a sweet dish from Orissa, India. Unlike some other popular chhenabased Oriya desserts, such as rasagolla, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhenna poda, the dishes could not differ more in taste. One of the best places to savor chhena gajas is Pahala, near Bhubaneswar. However, chhena gaja is equally popular all over Orissa.

Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India. Chhena poda literally means burnt cheese in Oriya. It is made of wellkneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.

Chhena kheeri is a sweet dish originally from coastal Orissa in eastern India.

Chhena jalebi is a sweet dish originally from coastal Orissa in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Orissa. It is also made in modern day Bangladesh

Chhena jhili is a popular dessert from Cuisine of Orissa. The birthplace is Nimapada in Puri district. It is prepared in fried cheese and sugar syrup.

Enduri Pitha is a variety of pitha made in the Indian state of West Bengal. Ingredients are turmeric leaves, black gram, rice flour, coconut, jaggery, black pepper, and chhena.

Kalakand is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese.

A deep fried sweet dish like arisha but made of wheat/maida flour and coconut, jaggery, black pepper, edible camphor and chhena stuffing.Kakara pitha is a sweet deepfried cake from Orissa offered to God and served hot or cold on many festivals.

Khaja is a dessert of India. Refined wheat flour, sugar and oils are the chief ingredients of khaja. It is believed that, even 2000 years ago, Khajas were prepared in the southern side of the Gangetic Plains of Bihar. These areas which are home to khaja, once comprised the central part of Maurya and Gupta empires. Presently, Khajas are prepared and sold in the city of Patna, Gaya and several other places across the state of Bihar. Khajas of the Silao and Rajgir are known for their puffiness. Khajas have travelled to some other parts of India, including Andhra Pradesh and Odisha . Khaja of Kakinada is a coastal town of Andhra Pradesh. Where as khaja of Puri is too famous. At first, the butter is of wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as Paga. The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. In Kakinada, Khaja is dry from outside and full of sugar syrup from inside and is juicy.

Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.