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Sooji PodaPitha

Sooji Poda Pitha

a must-to-be-prepared pitha for Raja festival of Odisha using semolina (sooji) andsweetend by jaggery
5 from 10 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Odia
Servings 6


  • 2 cup Semolina (sooji) (fine variety)
  • 1 cup Jaggery (grated)
  • ¾ cup Coconut (grated)
  • ½ cup Coconut chunk (small)
  • Coconut slice (2 inch) few
  • 2 tsp Ginger (crushed)
  • ½ tsp Black pepper powder
  • ½ tsp Salt
  • 4-5 no. Cardamom
  • 2 no. Bay leaf
  • 2 tbsp Cashew
  • 2 tbsp Raisin
  • 4 cup Water
  • Ghee as needed


  • In a broad pan or kadhai, start boiling 4 cup water along with jaggery over medium heat.
  • When jaggery starts to melt then add crushed ginger, grated coconut, small coconut chunks, cashews, raisins, green cardamoms (press the cardamoms slightly), salt, 2 tbsp ghee and give a nice stir.
  • Allow everything to boil for 4-5 minutes.
  • Now lower the heat and add sooji slowly at a time, stirring continuously to avoid any lumps formation.
  • Keep stirring till the mixture starts leaving the sides and thickens a bit.
  • The sooji jantani (semolina mixture) for the podapitha is ready now.
  • Turn off heat and cover the pan, keep aside to cool down for 5-10 minutes.
  • Meanwhile, take a baking pan and layer with some small banana leaves (optional) and then grease with ghee. Keep aside.
  • Now transfer all the sooji jantani (semolina mixture) onto it.
  • Grease the palm with ghee and start pressing the mixture to get an evenly layer.
  • Decorate the top with some coconut slices and cover the cast iron pan either with aluminium foil or some more banana leaves.
  • Bake in the preheated oven for 30-35 minutes first.
  • Then take out the aluminium foil / banana leaves from the top and again bake at 200 deg C for 10 minutes more.
  • Take out from the oven and allow to rest for 10 minutes at room temperature.
  • Then invert the pan onto a plate and allow the pitha to cool down completely.
  • Once done, slice and serve as it is or with some curry of choice !


  • Always maintain the ratio of Sooji to water as 1:2 to get perfect texture in the podapitha.
  • Coconut in both forms adds a nice flavor and texture to the podapitha here. One can vary this as per taste, but don't skip this addition.
  • Putting coconut slices on top of the podapitha is totally optional.
  • Fine variety sooji is perfect for making a sooji podapitha. If medium or large variety is available, then just grind to make a powder texture and then use.
  • While adding the sooji and after that, stir continuously to avoid any lumps and also no burning from the bottom.
  • I have used a cast iron pan to bake the podapitha. Any other baking dish is perfectly fine here.
  • Layering the pan with banana leaves is optional though, but helps to take out the podapitha more easily after baking.
  • Always check a toothpick test. If the toothpick comes out clean by inserting it in the center of the baked podapitha, then it is done, else bake for few more minutes.
Keyword Festival Recipe, Odia Pitha, Semolina Recipe