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A traditional recipe made from fragrant ground rice that is fresh from the first harvest in the nearby fields of Mayurbhanj in tribal land.
Mostly consists of Milk, cottage cheese, sugarcane, jaggery, ginger, pepper and cut fruits are also added with a small pinch of cinnamon being our secret ingredient.
Ingredients for Makara Chaula ( Special From Odisha ):
1/2 cup Raw rice
1/2 cup Raw rice
1 cup milk
1/2 cup freshly grated coconut
1/3 cup small sugarcane pieces
1-2 ripe banana to taste
1/2 tsp pepper powder
1/4 cup cottage cheese (Chenna)
1 tsp grated ginger
1/2 cup chopped fruits of your choice (make sure these are fresh and not canned, sugarcane is usually great to add to the mix)
How to cook Makara Chaula:
Soak the rice overnight. Wash and drain. Spread on a plate and allow it to dry at room temperature for 2-3 hours. Grind into a coarse powder and transfer to a mixing bowl. Add the rest of the ingredients except for the banana and mix well. Peel and crush the banana. Add to the mixing bowl and mix. Consume fresh for an authentic taste and garnish with fruits and rose petals soaked overnight in honey for a fragrant smell and taste!
Soak the rice overnight. Wash and drain. Spread on a plate and allow it to dry at room temperature for 2-3 hours. Grind into a coarse powder and transfer to a mixing bowl. Add the rest of the ingredients except for the banana and mix well. Peel and crush the banana. Add to the mixing bowl and mix. Consume fresh for an authentic taste and garnish with fruits and rose petals soaked overnight in honey for a fragrant smell and taste!
Smaller dishes on the side can be:
- Black sesame laddoo 3 pieces/Till ke laddoo
- 3-5 sliced pieces of boiled yam
- 3-5 sliced pieces of sweet potato
- A small serving of Khoi topped with gur
The food is first offered to our gods (Maa Khichikeshwari/Chamunda) in our temple (which has idols over 700 years old) first thing in the morning the first week of Makar Sakranti and then eaten by the family. It is eaten as a form of prasad to welcome in the auspicious festival.
Recipe shares by Chef Rajani Kanta Raj (a native of Mayurbhanj) and Sabri Kuanarbabu (a native of Nepal)…
