Bhadrak, but is now popular throughout Odisha and other parts of India. To prepare chhena murki, milk and sugar are boiled to a thick consistency. Chhena is soaked in the mixture. Flavorings and spices are typically added. Chhena poda Chhena poda ('burnt cheese' in Odia) is a dessert from Odisha. It is made of well-kneaded chhena, sugar, cashews, and raisins. It is baked for several hours until it browns. Chikki Chikki is a ready-to-eat solid, brittle sweet generally made from casting a mix of dry nuts and hot jaggery syrup. Peanuts and jaggery mix are most common. Other than almonds, cashews, walnuts, sesame and other seeds, varieties of chikki are also prepared from puffed or roasted Bengal gram, puffed rice, beaten rice, puffed seasonal grains, and regional produce such as Khobara (desiccated coconut). Like many Indian sweets, Chikki is typically a high protein delicacy. Chomchom Chomchom is a traditional Bengali sweet, prepared from flattened paneer (a form of curdled milk solids, cheese) sweetened in syrup. Gajrela Gajrela, also called Gajar halwa, is a seasonal pudding-like sweet made from carrots. It is popular in the Punjab regions of India, the agricultural belt of North India, and now common in many parts of the Indian subcontinent. It is made by slowly cooking shredded carrots with ghee, concentrated and caramelized milk, mawa (khoya) and sugar; it is often served with a garnish of aromatic spices, almonds, cashews or pistachios. The recipes vary by region. Gajrela may be cooked without ghee and can include cheese or other milk solids for a sophisticated mix of flavors. It is common in Indian and Pakistani restaurants and is a seasonal street and cafe food served during the post-monsoon season through to spring festive celebrations. Gulab jamun Gulab jamun is a common sweet found in the Indian subcontinent. It is made out of fried chenna (milk solids and cheese) balls soaked in sweet rose-water flavoured syrup. Jalebi and imarti Jalebi and Imarti is made by deep-frying a fermented batter of wheat flour with yoghurt, in a circular (coil-like) shape and then soaking it in sugar syrup. Imarti is a variant of Jalebi, with a different flour mixture and has tighter coils. Typically Jalebi is brown or yellow, while Imarti is reddish in colour. The sweet is often enjoyed with milk, tea, yogurt or Lassi. In classical Sanskrit literature, jalebis have been referred to as kundalika or jalavallika. Kesari