Among the countless offerings made daily to Lord Jagannath at the Srimandir in Puri, the golden and fragrant Jhilli and Jhillipi holds a unique place.
Soft yet crisp, fried in pure ghee, and sometimes dipped in sweet syrup, Jhilli represents the purity, devotion, and artistry of Jagannath Bhoga Mahaprasad.
Origin and Significance
Ancient temple records and texts such as Ganga Banshanucharitam by Raja Guru Basudev Rath Kaviraj mention Jhilli among the many pithas and sweets offered to the Lord.
It is one of the sacred Mahaprasad items, made traditionally by the Suaras (temple cooks) in the Koṭhabhoga of Srimandir.
The preparation of Jhilli combines culinary skill with devotion — a living tradition that has continued for centuries from the time of the Ganga dynasty to the present.
Jhilli and Jhillipi – The Difference
The batter of urad dal (black gram) and rice flour is poured through a cloth or cone with a small hole, creating thin threads that are fried in hot ghee into spiral or coiled shapes.
- When these fried spirals are not soaked in syrup, the sweet is called Jhilli.
- When the same is immersed in sugar or jaggery syrup, it becomes Jhillipi (also called Jilipi).
Thus, both Jhilli and Jhillipi are of the same origin — the difference lies only in whether they are dry (Jhilli) or syrup-soaked (Jhillipi).
Types of Jhilli in Jagannath Temple
According to Dr. Bhaskar Mishra in “Shree Jagannathanka Rajabhoga” (published by Aama Odisha), Jhilli is part of the daily and Chhappan Bhoga offerings:
“The daily Koṭhabhoga is prepared with Vaishnabagni (holy fire).
Among the Chhappan Bhoga, Jhilli is included.
There are different kinds — Sebati Jhilli, Chhappan Jhilli, Kakatua Jhilli, Bada Jhilli, and Sana Jhilli, each with its own ritual and taste.”
The most distinct among them is the Kakatua Jhilli, a dry version not soaked in syrup, representing simplicity and purity.
Traditional Recipe for Jhilli (Temple Style)
Ingredients
- ½ cup Urad dal (black gram)
- 2 teaspoons Rice flour
- ½ cup Jaggery (guda) (for syrup)
- Pure ghee – for deep frying
- A pinch of salt
- Water – as required
Instructions
Soak and Grind
- Soak urad dal in clean water for 6–7 hours or overnight.Grind into a smooth, fluffy batter using minimal water.
Add Rice Flour:
- Mix rice flour and a pinch of salt into the batter.Whisk it well until light and airy.
Prepare the Jaggery Syrup
- Dissolve jaggery in water and heat gently until it forms a light syrup (one-string consistency). Keep it warm on low flame.
Shape the Jhilli:
- Pour the batter into a jhilli cloth or piping bag or milk packet with a small hole.Heat ghee in a deep pan on medium flame.
Fry in Ghee:
- Pipe the batter into hot ghee in spiral or ring shapes.Fry slowly until golden and crisp
Make It Sweet:
- For Jhilli (dry) – sprinkle with grated sugar (kandabuna) immediately after frying.For Jhillipi (syrupy) – dip the fried Jhilli in warm sugar syrup for one minute, then remove and let the syrup absorb.
Offer to the Lord:
- Once cooled, the Jhilli is offered to Lord Jagannath as Naivedya.After offering, it becomes Mahaprasad, to be shared among devotees.
Devotional Essence
The “Jhilli” is not merely a sweet — it is a sacred spiral of faith, symbolizing the unbroken bond between the devotee and the Divine. Each turn of the golden coil carries the fragrance of devotion, the light of purity, and the sweetness of surrender to Lord Jagannath.
References
- Ganga Banshanucharitam – Raja Guru Basudev Rath Kaviraj (Ganjam Records No. 283)
- Shree Jagannathanka Rajabhoga – Dr. Bhaskar Mishra
- Temple traditions and oral accounts of Srimandir Suaras and Mahasuaras
