Kora Khai .. Recipe from Debasish Bhattacharya

Bowlful of Happiness – Korraa Khayee
Debasish Bhattacharya ‘Shibaji’


I received a big parcel the other day. It came from Bhubaneswar, Odisha. When I opened it I was happy as a kid receiving some most favourite gifts ever. Yes, this is valued thus in my eyes.


I would like to share a glimpse of this super tasty food with all my friends in this group. Yes, it is not cooked by me, but received from my Bro Ashish Panda, a brother with a big warm heart.
I shall share the recipe, in his own words. As part of his journey of Jagannath Prabhu’s Maha Prasad, he took me to an ethereal level, which is nothing but divine. Jai Jagannath.


Korraa Khayee [JAGGERY SEASONED COCONUT AND PUFFED RICE] [PRASAD OF LORD LINGARAJ]


INGREDIENTS:
¼ cup ghee
½ cup sugar syrup
1 cup jaggery
1 tsp. black pepper crushed
1 cup coconut flakes
2½ cups of puffed rice


METHOD:
Heat ghee in a large saucepan on medium-low heat until melted. Once all the liquid ingredients have melted, reduce heat to low, add coconut flakes fry well. Add puffed rice and fry.
Heat another pan and melt jaggery. Add puffed rice and coconut flakes and fold into the liquid mixture until it is all well-coated.
Add pepper powder. Mix well. Add sugar syrup.
*If you find the puffed rice is not sticking together just add 1 tbsp. of sugar syrup. If the mixture is too sticky just add some more puffed rice until you get the desired consistency.
The mixture should clump together well and the pan should be dry (meaning no extra syrup in the pan!)


Let it cool naturally.
Thank you Bhai to celebrate and relive lovely memories of my childhood visits to Bhubaneswar.

Debasish Bhattacharya [ profile link ]