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Showing posts with label chuda ghasa. Show all posts
Showing posts with label chuda ghasa. Show all posts

Friday, November 6, 2015

Chuda Ghasa Parfait ( Diwali Recipes Collaboration )

Its time to begin the festivities as the 'Festival of lights' is literately knocking on our doors. To make this Diwali extra special for all my readers and well wishers, I will be collaborating with a very talented blogger Parinaaz Marolia . Parinaaz is a mum to a toddler, passionate blogger and amateur photography dabbler. She blogs at A Dollop of that! It is mostly about Parsi recipes and baked stuff.
For today's post, she has made assorted chocolates in two variants brandy creme and honeyed pistachio. ( For more info, scroll down to the bottom of this post )

As an added bonus another blogger is joining us at the last minute. Ms Saswati Hota, also from Odisha, is a part of the Indian Air Force family . She is contributing with a sweet known as Labanga Latika in Odisha.

Coming back to my recipe, Chuda Ghasa is a traditional preparation from Odisha. A coarse mix of beaten rice with sugar, ghee and freshly grated coconut, it is prepared during festivals. Some people also add chopped fruits and boondi to it to enhance the taste. With this recipe, I have attempted to deconstruct it and serve it in the form of separate layers just like a parfait. But a much healthier and simpler one.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

  • 1 1/2 cup beaten rice
  • 4 tbsp sugar
  • 1 tsp ghee
  • 2 tsp freshly grated coconut
  • 3 tbsp chopped berries (I had only dried ones)
  • 2 tbsp chopped orange
  • 1/2 cup hung curd (Greek yogurt)
  • 1 tsp chopped pistachios
  • 1/4 cup sweetened boondi ( or 1 motichoor laddoo)
  • 1-2 green cardamoms
  • a pinch of cardamon
  • a pinch of saffron

Preparation - Take the beaten rice, 2 tbsp sugar and cardamom in a mixer. Give a buzz to get a coarse mix. Add the ghee and freshly grated coconut to the mixer jar and give another buzz. This is the regular chuda ghasa which looks like breadcrumbs.

Mix the hung curd with 2 tbsp sugar, a pinch of saffron and pistachios.

Mix the boondi/crumbled motichoor laddoo with the 2 tsp chuda ghasa.

Take two small glasses . Spread a thick layer of the chuda ghasa on the bottom. Top it with the oranges and chopped berries.

Top it with the hung curd .

Finally add a layer on boondi mix and garnish it with toasted pistachios.

Chill it in the fridge for 1-2 hours before serving.

Do not forget to check this out !!

Parinaaz's recipe - Assorted Chocolates (feat.) Liquor & Honeyed-Pistachios


Saswati's recipe - Labanga Latika

Monday, January 10, 2011

Chuda Ghasa

Some people are born privileged while others take it as a privilege to be able to stay alive ! And somewhere between these two extremities, lies a mass of humanity that takes refuge in religion.
Nowhere is this more apparent than in the Ratha Jatra / Bahuda celebrations that take place every year in Odisha. It is a riot of colors, cacophony of sounds, medley of emotions and melting pot of humanity as the Lord undertakes his annual journey. The mood of the crowd can only be described as sheer madness. Nothing else even comes close.
These clicks are an attempt to capture the mood of the Bahuda celebrations during which Chuda Ghasa is used as an offering. While it must be quite apparent to most of you that I am not a big fan of mood photography, I do want to learn it. More like adding a skill to the resume just because it helps you stay on your toes.
Coming back to the photos, the flowers and the leaves reflect the colors of the Nandighosa, Taladhwaja and Devadalana. The coconut is symbolic of the devotees breaking coconuts to fulfill their wishes. And the smoke depicts the aalati and dhoopa that adds a mysterious appeal to the whole atmosphere. I did miss the sound element which is also an important part of this festival, Maybe will get to work on it another day.
Read on -

Preparation Time : 20 mins

  • 2 cups beaten Chuda / Beaten rice / Chivda
  • 1 cup finely grated coconut
  • 2 tbsp ghee
  • 4-5 tsp sugar
  • a tiny bit of food-grade camphor
  • a pinch of green cardamom powder
  • a few slices of coconut

Preparation: Grind the chuda in a mixer-grinder to a coarse consistency. Transfer to a plate/ flat surface. Add the sugar and ghee.

Now comes the tough part. Rub the mixture between the fingers so that it forms a texture that resembles breadcrumbs. The ghee and sugar should get mixed evenly .

Add the grated coconut, cardamom powder and the powdered camphor. . Sprinkle a few drops of water. Mix thoroughly .

It should not feel too dry. One can add more ghee if that is the case. Or some chopped cucumber/banana slices will also do the trick.

Consume within a day or two as the moisture content of the grated coconut makes it soggy.

Note:- Chuda ghasa is a an important part of the prasad prepared during Ganesh Puja / Saraswati puja.

Chuda ghasa is also served as a breakfast/snack item. Chuda ghasa - Buta Dalma is very popular in Puri district of Orissa.

Usually the camhor is added when it is to be used for prasad. Else one can add powdered cardamon/black pepper ( golmaricha) instead of camphor.

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