Jagannathdev’s favorite sweet is now in your hand, learn the best 3 recipes before the chariot

Because the rope of the chariot was pulled! Who does not know about Jagannathdev’s favorite 56 pleasures? Bengali passion for Prasad is ultimate. No matter where he is in the world, he will eat something special on that day according to the tradition of Srikshetra. Make all those mouth-watering traditional sweet and salty padas at your own pace. Here is a simple 3-step recipe.

1. A lot of jelly

Chariot fair means jilipi and panpar fried. Rath Yatra is unthinkable without hot hot jelly.

Materials
Flour: 1 cup
Sour curd: half cup
Baking soda: in a pinch
Ghee: 2 tbsp
Sugar: 1.5 cups
Water: 1 cup
Cardamom powder: A little
White Oil: For frying

Method:

Mix flour, sour curd and little water to make a thick batter and leave it overnight. Next day mix baking soda and ghee in the batter and beat it well. Boil sugar, water and cardamom powder in another vessel and prepare juice. Now fill the batter in jelly making cloth or sauce bottle. Heat oil in a kadai and fry until red with a pinch of jalapeno. Take it out of the oil and dip it directly in the warm juice for a couple of minutes.

2. crisp grass

The practice of offering grass to Jagannath Dev in chariot puja is very old. How to make?

Ingredients:
Flour: 2 cups
Ghee (for Mayan): 4 tsp
Baking Powder: Half tsp
Sugar: 2 cups
Water: 1 cup
White Oil: For frying

Method:

Mix flour with baking powder and ghee very well. Knead the dough a little hard with cold water little by little. Cut the kneaded dough into square pieces. Now heat the oil lightly in a pan. Fry the gajas on low flame for time, so that they are crispy inside. On the other side boil sugar and water to make a thick syrup. Put the fried gajas in hot juice and keep it for half an hour. Crispy store-bought gaja just after pulling the juice.

3. Chicken Malpoa

Succulent and fluffy Malpoa adds a different dimension to Rath’s midday meal.

Materials
Soft chickpeas: 1 cup
Flour: Half cup
Sesame seeds: 2 tsp
Milk: Half cup
Fennel: A little
Sugar: 1 cup
Water: 1 cup
White oil and ghee: For frying

Method:

Rub the chickpeas well with the palms of your hands. Now mix flour, semolina, fennel and milk with chickpeas and make a smooth batter. Cover the batter for half an hour. Boil sugar and water and make thin juice. Heat oil and ghee in a pan and take out the batter with a sleeve. Fry it on both sides until it turns red. After draining the oil and dipping it directly in the sugar juice for ten minutes, the chicken malpoa is ready.