Nirvana Odu

🌸 Raja Parba 🌸

Pahili Raja – ପହିଲି ରଜ

“Celebration of Womanhood and Mother Earth” begins today with Pahili Raja—the first day of the three-day-long festival”.

After the “Sajabaja” day, Maa would put tippa tippa (kumkum) on my forehead as part of the beautifying ritual. While she was deeply invested in the tradition, I was more restless to run out and join my friends. The highlight of the day? The rope swing! Decorated with mango leaves and marigolds, it hung from the sturdy jamun tree in our yard, carrying the laughter of carefree moments.

As a child, I was a notoriously picky eater, and pithas (traditional rice cakes) weren’t exactly my favorite. Maa, knowing my quirks, used to make a special version without coconut molasses just for me. The festival also meant three days of new dresses—although, I usually convinced my grandfather to trade two of them for a new pencil box or a set of colored chalks. Practical gifts, right?

Fast forward to today, and adulthood has taught me to appreciate the traditions I once took for granted. Now, my heart is filled with nostalgia, and the aroma of pithas wafting from the kitchen feels like a warm embrace. On this special day, let me take you on a journey with a traditional Raja recipe—Chunchi Patra Pitha, straight from my childhood memories!

Chunchi Patra Pitha Recipe

Preparation:

1. Batter:
   • Soak basmati rice overnight.
   • Grind it in the morning into a smooth, thin paste (the consistency should be flowy, like milk).
   • Add a pinch of salt and let the batter rest for 30 minutes, covered.
2. Filling:
   • Heat a pan on low flame and add jaggery (break it into small pieces for faster melting). Add a splash of water to help it dissolve.
   • Once the jaggery melts and bubbles form, add grated coconut, powdered elaichi (cardamom), chopped cashews, and kishmish (raisins).
   • Keep stirring the mixture to prevent it from burning. Turn off the flame when the mixture thickens and the water dries up. Set aside.

Cooking Process:

Remove from the pan, and your Chunchi Patra Pitha is ready to serve!

Prepare the Pan:

Heat a pan on low flame and grease it with desi ghee. Sprinkle some water over the pan and wipe it clean with a cloth or tissue.

Form the Pitha Sheets:

Take a clean rectangular muslin cloth. Dip it into the batter and smear it over the pan in a crisscross or “+” shape to create a thin sheet.

Avoid layering too much batter; thin sheets make the pithas delicate and soft.

Assemble the Pitha:

Place a spoonful of the coconut-jaggery filling in the center of the sheet.

(Optional) Lightly grease the batter layer with ghee for added flavor.

Fold the edges over the filling to create a pocket.

Final Touch:

Flip the pitha over and let it cook on the other side for about 5 seconds.

The beauty of Raja Parba lies in these small yet deeply cherished rituals. With every bite of Chunchi Patra Pitha, I am reminded of childhood swings, Maa’s gentle hands putting tippa on my forehead, and the irreplaceable aroma of tradition and love wafting from the kitchen.

Happy Raja! 💕 Let’s celebrate the flavors of nostalgia together!

Raja special!