Ukhuda is a traditional sweet made mostly from fried rice paddy (khoi) coated in caramelized jaggery syrup, flavored with coconut, spices, and ghee. In Jagannath Puri Temple, Ukhuda is one of the main offerings in Gopal Ballabh Bhog, the first offering of the day.
Ingredients:
2 cups fried paddy (khai or lia)
4 Tbsp thinly sliced coconut
2 Tbsp ghee
1 tsp fennel seeds
1 tsp black pepper
1 tsp clove
1 black cardamom
½ cup jaggery
A pinch of salt
Instruction
Boil ¼ cup water in a pan and add ½ cup jaggery.
Stir continuously on medium flame until the jaggery melts.
Add 2 Tbsp ghee and a pinch of salt, and continue stirring.
Coarsely grind all the spices in a mortar. Add this ground spice mix to the syrup.
Add the thinly sliced coconut to the syrup and mix well.
Add the 2 cups of dry fried paddy (khoi/lia).
Mix everything thoroughly for 1–2 minutes to ensure even coating.
Turn off the heat. Transfer the mixture to a plate and spread it evenly to cool.
Ukhuda is ready to serve.
*Note: Serve at room temperature for best flavor and texture.
Store in an airtight container at room temperature — keeps well for over 15 days.