Kora Khai is a traditional and divine treat hailing from the eastern state of Odisha in India. This delicious delicacy is made with puffed rice and jaggery, and its recipe involves melting jaggery in ghee, adding grated coconut and cardamom, mixing in puffed rice, and shaping the mixture into small balls. Kora Khai has significant religious importance in Odisha, as it is a prasad of Lord Lingaraj. It is believed that consuming this prasad brings good fortune and blessings from the lord. This conversation highlights the cultural and spiritual significance of food, traditions, and sharing one’s experiences with others.
Bowlful of Happiness – Korraa Khai
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 MahaPrasad, 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 ]
Divine Delight: How to Make Kora Khai, Lord Lingaraj’s Prasad
Ingredients
- 1 Cup puffed rice
- 1/2 Cup grated jaggery
- 1/2 cup grated coconut
- 2-3 green cardamoms, crushed
- 1 tablespoon ghee (clarified butter)
- 1/2 tablespoon freshly ground black pepper
- A pinch of salt
Instructions
- Heat a pan on low heat and add ghee to it.
- Once the ghee melts, add grated jaggery to it and stir well until the jaggery melts completely.
- Add grated coconut, crushed green cardamoms, freshly ground black pepper, and a pinch of salt to the pan and mix well with the jaggery syrup.
- Keep stirring the mixture for 2-3 minutes until it turns slightly brown and starts to come together.
- Add puffed rice to the mixture and mix well until the puffed rice is evenly coated with the jaggery and coconut mixture.
- Turn off the heat and let it cool for a few minutes.
- Once the mixture has cooled down, take small portions of the mixture and shape them into small balls.
- Your Kora Khai is ready to be served!
- Enjoy this sweet and crunchy delicacy from Odisha with a touch of black pepper!
