Hamsa Keli

Hamsa Keli

Hamsa Keli is a deep-fried sweet or pitha made from urad dal and coconut, known for its rich flavor and soft texture. It is one of the 56 sacred offerings (Chappan Bhog) at the Jagannath Temple in Puri. This traditional delicacy holds special significance during the Chandan Yatra, when it is offered as part of the main rituals to Lord Jagannath. 

Ingredients:

1. 1 cup urad dal (soaked for 4–6 hours)

2. 1/4 cup rice flour

3. 1 cup grated coconut

4. 1/2 cup grated jaggery

5. 1/2 tsp cardamom powder

6. 1/2 tsp black pepper powder

7. 2 tbsp ghee

8. 1/2 tsp grated ginger

9. A pinch of edible camphor
   
   

Instructions:

1. Prepare the Batter:
   Soak urad dal in water for 4 to 6 hours. Drain and grind into a smooth, thick paste using minimal water. Add rice flour, black pepper powder, grated ginger, ghee, and a pinch of camphor to the urad dal batter. Mix well for a few minutes until the batter becomes light and fluffy.

2. Make the Filling:
   In a pan, combine grated coconut, jaggery, and cardamom powder. Cook over medium heat, stirring continuously, until the jaggery melts and blends with the coconut. When the mixture turns slightly golden, remove from heat and let it cool. This will be the stuffing.

3. Shape the Hamsa Keli:
   Heat oil or ghee in a frying pan over medium heat.
   Take a small portion of the urad dal batter in your hand, flatten it, and place a spoonful of the coconut-jaggery mixture in the center. Gently cover the filling with more batter from all sides and shape it into a ball. Carefully drop it into the hot oil.

4. Fry:
   Repeat the process for the remaining batter and filling. Fry the stuffed balls, turning occasionally, until they are evenly golden brown. Remove and drain on a paper towel to remove excess oil.

5. Serve:
   Hamsa Kelis are now ready to be served. Traditionally, they are finished by coating with dark jaggery syrup or dusting with coated powdered raw cane sugar (khanda) and ghee.

Note: In Odia language, Hamsa means "swan." The name of this sweet dish, Hamsa Keli, is inspired by a divine pastime where swans were offered Mahaprasad of Lord Jagannath as they gracefully swam in a nearby lake. This recipe serves as a symbolic remembrance of that sacred moment, reflecting the temple’s deep connection with nature and devotion.