Meetha Bhata

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Growing up in Odisha, we were very close to the religious aspect of the state. Lord Jagannatha is the main deity who is worshipped all over the state. Other than him, his other "avatars" are also worshipped like "Shree Krushna", "Vishnu" etc.

In the Hindu religion, it is known & agreed that there are mainly FOUR temples which are "Dhaam"s (Dhaam : Where the actual lord resides, where the lord's home is). One of the four dhaams is Jagannatha Temple in Puri, Odisha.

Puri is an ocean side city in Odisha located on the Bay of Bengal (East Odisha). Other than the religious aspect, this city is famous for its great seafood selection, scenic drives along the bay & of course Mandira Bhoga (temple food).

Jagannatha Temple in Puri is known for its prasad. Lakhs of followers from in & out of Odisha come to the temple every single day & enjoy the food cooked by the temple cooks who prepare the food for prasad every day. It is said that the prasad consists of 56 items - every single day.

Yes. It's true... Odiyas are proud of the fact that their deity is also a glutton just like the rest of the state population.

One of the popular prasads if of course this rice dish which is sweet (sweetened with Jaggery) & flavored with other dry masalas. The short grain old rice & ghee give it an intensely mesmerizing sweet smell.


This recipe is not exactly what is made in Puri Jagannatha Temple because I have no idea how they make anything there, but something similar tasting & definitely similar looking.

What I used...
  • 2 cups govind-bhog rice (Short grain aged rice)
  • 3 green cardamoms
  • 6 cloves
  • 2 inch cinnamon stick
  • 3 bay leaves
  • 2 tsp turmeric
  • 1/3rd cup cashews
  • 1/3rd cup raisins
  • 1/2 inch ginger (Finely chopped)
  • 3 tbsp ghee + 1 tbsp ghee
Process

  • First of all, wash thoroughly & soak the rice for 30mins.
  • After 30mins, drain the water & mix the rice with...
    • 3 green cardamoms
    • 6 cloves
    • 2 inch cinnamon stick
    • 3 bay leaves
    • 2 tsp turmeric
    • 1/2 inch ginger (Finely chopped)
    • 3 tbsp ghee

  • Mix well using your fingers or spoon (whatever works for you). 
  • To cook the rice, heat rest of the ghee in a heavy bottom pan
  • Once ghee is hot, add the cashews & raisins & fry for 10-12 seconds until cashews turn pale brown & raisins puff up.
  • Then add the rice mix & stir very very carefully to mix with the nuts
  • Next add 3.5 cups of warm water, stir it one last time & cover & cook for 20mins.
  • Do not stir in between
  • Once rice is cooked, shut off heat & let the rice rest for a while (or until ready to serve).
Enjoy with mixed veg or tomato khatta.
Secret : This rice dish goes very very well with Mutton curry also, but since I talked so much about temples, it feels wrong to suggest it. My apologies. :)





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