Sunday, April 14, 2013

Happy Odiya Nua Barsa on Pana Sankranti

Happy Odiya New Year!

Today seemed like a perfect start to a new year with a visit to a temple in the afternoon (Lord Jagannath resides in this temple at Stratford, CT) and then followed by yummy Pana. In Odissa pana sankranti or odiya nua barsa is a very holy day and we celebrate it with a lot of pujas and devotion followed by pana.

Bela pana is most common, but here is a yummy pana made by my mom. Here is the links to my other Pana post and the chatua post very important for this day.

Ingredients1/2 cup freshly made paneer
1/2 cup apple peeled and cut into tiny pieces
1/4 cup green mango peeled and cut into tiny pieces
1/4 cup banana peeled and cut into tiny pieces
1/4 cup orange peel and cut into small pieces
1 heaped tablespoon of jaggery
1 cup of milk
2 cardamom ground
1/8 th inch of ginger grated
3-4 black pepper freshly ground
handful of cashews ground separately
fistful of fresh grated coconut (optional)

How to

Put all the fruits, yogurt, paneer, cardamom, ginger and black pepper and brown sugar mix well with your hand or spoon. Add about a cup of water to it and mix well. Serve fresh with ground cashew and fresh shredded coconut sprinkled on top...

If you can skip the brown sugar, this would be an amazing protein drink loaded with vitamins! Enjoy!


  1. Looks yum n refreshing ...nice one

  2. Happy New year to you and your family! Like ur fruity god offering!

  3. happy new year!!

  4. Wishes for a happy new Odiya year!

  5. Nua barsho ra bahut shubheccha dear Somoo!
    Ketedin pana khaini ... especially bela pana. This one is perfect!
    Google reader bandh heyi jaichi ... so can't know of your new posts. :-(

  6. Happy new year....

  7. All ok Somoo? Just checking ... take care.

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  9. Thanks for the great recipe Somoo. Tama blog lokonko bahut sahajya karuchi, specially those new to US! Thanks for keeping it running! I was actually hoping to pin this to pinterest.

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  13. Happy New year dear. Very nice drink....looks refreshing.

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