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Traditional Recipe for Jhilli (Temple Style)

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Cuisine Odia Cuisine

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.