Chuda ghasa is a traditional recipe from Odisha in which flattened rice that is poha is used. Literally, the term Chuda means flattened rice, and Ghasa means to rub. The word ghasa in the dish's name is symbolic of the main procedure of making the dish. The Chuda has to be rubbed with both palms while preparing the dish. The more you rub the Chuda, the better the taste of this traditional delicacy. Chuda ghasa is majorly served during the festivals of Ganesh Puja, Rath Yatra, Manabasa Gurubar, and Saraswati Puja. It also serves as a special delicacy that is offered to Lord Shiva during the Shivaratri celebrations at Sri Lokanath temple in Puri. It is an excellent dish to keep up the energy while fasting and has a simple procedure to make it.
- Flattened Rice/chuda/poha-1-1/2cup
- Ghee
- Powdered Jaggery
- Grated coconut- 1-2 cups
- Black pepper powder
- Cardamom powder
- Camphor
- Fruits and Nuts to garnish
- Grind the chuda coarsely in a dry mixer.
- Pour the ground chuda into a bowl and add ghee to it.
- Mix the ghee and chuda thoroughly with your hand.
- Add the powdered jaggery to the Chuda, and then mix it well with your hands again. The friction of palms and body temperature will soften the mixture and help it blend thoroughly.
- The best way to do this is to take a small amount of the mixture in a single go and keep doing it until the complete mixture gets blended to get a good consistency.
- You may also use sugar powder if jaggery is not available.
- Next, add black pepper powder, cardamom powder and scraped coconut and blend the mixture well with your hands.
- Edible camphor is also added to this mixture when it has to be presented as prasad.
- You can add chopped fruits and nuts to the prepared mixture and garnish.
Your Chuda Ghasa is ready to be enjoyed. This can be made and served at home as a sweet snacktime dish as well.
