Makar Chaula
Makara Chaula, a culinary delight associated with the festival of Makar Sankranti in Odisha, represents a rich cultural tradition. Crafted with freshly harvested ingredients, including rice, jaggery, coconut, and special spices, the dish symbolizes agricultural abundance and seasonal transitions. As the sun enters Capricorn, communities celebrate Makar Sankranti with rituals and festivities. Makara Chaula, with its unique blend of flavors and symbolic elements, becomes a focal point of these celebrations. Beyond its gastronomic appeal, the dish embodies unity, gratitude, and the joy of new beginnings, reflecting the cultural tapestry of Odisha during this auspicious festival.
Ingredients
- 250 Gram white raw rice
- 1/2 Liter milk
- 1 cup freshly grated coconut
- 100 gram khoya (khua)
- 1 tbsp pepper powder
- 300 Gram chenna/cottage cheese
- Small pieces of fruits (pomegranate, apple, cherry, orange, ripe banana)
- 50 Gram raisins
- 50 raw cashew nuts
- 4 small-sized muan
- pinch of camphor (karpoor, optional)
- 150 Gram Rabidi
Masala
- 15 black pepper
- 5 cardamom
- 1 black cardamom
- 1 Inch grated ginger
Instructions
- Grind black pepper, cardamom, and black cardamom into a coarse powder. Set aside.
- Chop fruits into small pieces (pomegranate, apple, cherry, orange, ripe banana). Mix raisins and raw cashew nuts
- Wash and soak 1/2 cup of white raw rice about 2 hours. Then drain the water
- Grind soak rice, dont make it fine paste. make it as rough ( daradara) paste
- Break the muan into smaller pieces.
- In a large mixing bowl, combine the rice paste , grated coconut, khoya, rabidi pepper powder, chenna, fruits, muan, raisins, and cashew nuts.
- Mix the special masala with Camphor - Now it is ready to consume for bhog - prasad