Taste the Story
of Odisha

Kakara Pitha is one of Odisha's most loved traditional sweets — golden, crispy fried cakes with a soft coconut-jaggery filling. Made during Nuakhai, Raja Parba and other festivals.

• 2 cups UTPAL Maida
• 1 cup Grated coconut
• ¾ cup Jaggery (grated)
• ½ tsp Cardamom powder
• Pinch Salt
• As needed Water (for dough)
• As needed Oil (for frying)

• 1
  Mix grated coconut and jaggery in a pan on low flame. Stir until jaggery melts and mixture thickens. Add cardamom. Cool — this is your filling.
• 2
  Make smooth, firm dough using UTPAL Maida, salt, and just enough water. Rest 10 minutes.
• 3
  Divide dough into small balls. Flatten each into a small circle. Place a spoonful of filling in the centre.
• 4
  Fold edges over the filling and seal. Gently flatten into a round shape.
• 5
  Deep fry on medium flame until golden brown on both sides. Drain on paper. Serve warm.

Simple, soft, puffed rotis — a daily staple. UTPAL Aata stone-milled from Odisha's finest wheat gives these rotis a rich, wholesome flavour.

• 2 cups UTPAL Aata
• ¾ cup Warm water
• ½ tsp Salt
• 1 tsp Oil (optional)

• 1
  Add salt to UTPAL Aata. Slowly add warm water and knead into a soft, smooth dough. Rest under a damp cloth for 15 minutes.
• 2
  Divide into 6 equal balls. Dust with dry aata and roll each into a thin, even circle.
• 3
  Heat tawa on medium-high. Cook until small bubbles appear, flip, cook the other side briefly.
• 4
  Move to direct flame — it will puff up. Apply ghee and serve hot.

Rich, aromatic semolina halwa — made Odia style with generous ghee, cashews, and cardamom. Offered as prasad during Durga Puja and every celebration.

• 1 cup UTPAL Sooji
• ¾ cup Sugar
• 3 cups Water
• 4 tbsp Ghee
• 10 Cashews
• 1 tsp Cardamom powder
• Few strands Saffron (optional)

• 1
  Heat ghee in a heavy pan. Fry cashews until golden, remove and keep aside.
• 2
  In same ghee, add UTPAL Sooji. Roast on low flame, stirring continuously, for 8–10 minutes until golden and fragrant.
• 3
  Boil water and sugar together until sugar dissolves.
• 4
  Carefully add hot sugar water to roasted sooji — stir quickly. Add cardamom and saffron.
• 5
  Cook until halwa thickens and leaves sides of pan. Top with cashews. Serve warm.

Steamed sweet dumplings filled with coconut and jaggery — a treasured Odia recipe made during Raja Parba, Odisha's harvest festival.

• 1½ cups UTPAL Maida
• 1 cup Grated coconut
• ½ cup Jaggery
• ½ tsp Cardamom powder
• 1 tbsp Ghee
• Pinch Salt

• 1
  Cook coconut and jaggery together on low flame until thick. Add cardamom. Cool completely.
• 2
  Mix UTPAL Maida with salt and ghee. Add warm water gradually to form a smooth, soft dough. Rest 10 minutes.
• 3
  Flatten each dough ball into a circle. Place filling in centre, fold and seal edges into a half-moon shape.
• 4
  Steam for 12–15 minutes until outer cover turns slightly translucent. Brush with ghee. Serve warm.

A quick, wholesome breakfast with UTPAL Sooji, mustard seeds, curry leaves, and vegetables. Nutritious, filling, ready in under 15 minutes.

• 1 cup UTPAL Sooji
• 2 cups Water
• 1 Onion (chopped)
• 1 Green chilli
• ½ tsp Mustard seeds
• 8–10 Curry leaves
• 2 tbsp Oil or ghee
• To taste Salt

• 1
  Dry roast UTPAL Sooji on low flame for 3–4 minutes until lightly golden. Keep aside.
• 2
  Heat oil. Add mustard seeds — let them splutter. Add curry leaves and green chilli.
• 3
  Add onions and sauté until translucent. Add any vegetables and cook briefly.
• 4
  Add water and salt. Bring to boil. Slowly add roasted sooji while stirring continuously.
• 5
  Stir on low flame 2–3 minutes until upma comes together. Cover, rest 2 minutes. Serve hot.