Odisha's Pana Sankranti: 10-Min Recipe

Pana Sankranti, celebrated on April 14 this year, is a joyous festival in Odisha.
Also called Mesha Sankranti, it marks the transition of the sun into the Mesha rashi or the Aries zodiac.

Photograph: Kind courtesy Amshpatten/Wikimedia Commons

A beloved tradition associated with the festival is the preparation of a special drink called Pana.
The refreshing beverage is concocted from a combination of ingredients -- bela or wood apples, bananas, mangoes, jaggery, grated coconut, spices.

Photograph: Kind courtesy Surajit.198/Wikimedia Commons

Festival Pana is quite different from the Bela Pana made from bael pulp in the months of Chaitra and Baishakh in Odisha.
The fruit forms the base ingredient, providing the distinctive taste and is a panacea for exhaustion due to the summer heat, soothing the stomach.

Photograph: Kind courtesy S K Gawali/Wikimedia Commons

After the Pana Sankranti drink is prepared, next comes the ritual of Basundhara Theki.
An earthen pot with a hole at the bottom is filled with a measure of Pana and suspended above a tulsi plant.
It is filled with water each morning for a month.
This ritual is to invoke the rains to arrive in the coming months.

Photograph: Kind courtesy Kamalakanta777/Wikimedia Commons

It is believed that preparing this drink for Lord Jagannath invites blessings and prosperity for the year ahead.

Photograph: Kind courtesy Rangan Datta Wiki/Wikimedia Commons

There are many variations of the Pana recipe. Like Mango Pana which is known as Keri Pana.
Chenna Pana is made with soft cottage cheese.
Khai Pana from kheel or a variety of puffed rice.
Or Chhatua Pana using roasted gram or chickpea flour.

Photograph: Kind courtesy Juhichoubey/Wikimedia Commons

Adhara Pana, whipped up from milk, cream, chenna, sugar, nutmeg, camphor, is offered later in the year to Lord Jagannath on his rath in pots which are smashed against the rath.
Now for Shristi Sahoo's recipe for Pana Sankranti...

Photograph: Kind courtesy Government of Odisha/Wikimedia Commons

Ingredients

  • Pulp of 1 bela or wood apple, deseeded, mashed
  • 1-2 tsp jaggery or to taste
  • 3-4 tbsp fresh grated coconut, optional, for texture and taste
  • 1 cup cut seasonal fruit, like mango, banana, grapes
Photograph: Kind courtesy Surajit.198/Wikimedia Commons

Ingredients, continued

  • Pinch kala namak or black salt
  • Pinch ground black pepper powder
  • Pinch green elaichi or cardamom powder
  • Water, as required
  • Few mint or tulsi leaves, for garnish
Photograph: Kind courtesy Surajit.198/Wikimedia Commons

Method

  • In a bowl, mix the mashed bela pulp with the jaggery, adjusting the sweetness as per preference.
    Add the grated coconut, cut fruit, spices, water.
  • For a smoother drink, if preferred, strain through a fine sieve to remove any fibrous bits.
  • Pour the Pana into glasses and garnish with mint or tulsi; Serves 3-4.
    Optionally, chill and then serve.
Photograph: Kind courtesy Subhashish Panigrahi/Wikimedia Commons

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