Chuda or Poha is de-husked rice, which is flattened or beaten into dry flakes. It is easily digestible and is consumed as snacks or porridge in all parts of India. In Odia culture, Chuda Ghasa has a special significance. On various auspicious occasions in Odisha, this Chuda Ghasa is used as food and prasad.
Chuda Ghasa Ingredients
Chuda Ghasa Ingredients
Beaten rice- 500gms(powdered)
Coconut- 6 to 8 Or 1 kg very Finely grated coconut
Sugar- 750gms(powdered)
Pure ghee- 200gms
Raisins- 4-5 tbsp
Clove powder- 1/4 tsp
Cardamom powder- 1/4 tsp
Nutmeg powder- a pinch
Peppercorn powder- 1/4 tsp
Camphor (crushed)- a pinch
Chuda Ghasa Method
- A finely woven bamboo plate called ‘tato’ or “kula’ is required.
- Chuda should be pounded and powdered in a grinder or in “hamam dasta.”
- Sieve Chuda powder thoroughly. The quality of Chuda Ghasa depends on finely grated coconut and Chuda powder.
- In a ‘tattoo,’ pour Chuda powder, add grated coconut, and sugar powder.
- Rub with your hands vigorously or use the back of a bowl for rubbing.
- Once it is thoroughly mixed, it looks like halwa.
- Then mix ghee, spices and crushed camphor.
- Lastly, mix the raisins.
