Poda Pitha is one of the most distinctive traditional offerings associated with the Bahuda Yatra of Lord Jagannath. At the Mausi Maa Temple, this sacred delicacy is prepared using rice flour, fresh chhena (cottage cheese), semolina (suji), sugar, jaggery, and a carefully selected blend of aromatic spices. These ingredients are slowly cooked over a gentle fire while being continuously stirred until they combine into a thick, smooth, and fragrant dough known as Janatani. The preparation of Janatani requires patience and skill, as the mixture must reach the proper consistency to ensure its characteristic taste and texture.
Once the Janatani is ready, it is allowed to cool slightly before being shaped or cut into suitable portions. Unlike the common household method of preparing Poda Pitha by baking it in banana leaves, the Mausi Maa Temple follows its own traditional ritual. The prepared pieces are deep-fried in ghee or oil until they develop a rich golden-brown colour, a crisp outer layer, and a soft, flavourful interior. This method gives the offering its distinctive texture and enhances its aroma and taste.
During the Bahuda Yatra, when Lord Jagannath, Lord Balabhadra, and Devi Subhadra return from the Gundicha Temple, they halt at the Mausi Maa Temple, where this specially prepared Poda Pitha is offered as sacred bhoga. The offering symbolizes the loving hospitality of the Lord’s maternal aunt (Mausi Maa), who welcomes the deities with this cherished delicacy before they continue their journey back to the Shree Jagannath Temple. This unique culinary tradition has been preserved for generations and remains one of the most beloved and culturally significant rituals of the Bahuda Yatra celebrations in Puri.
