A quintessential Odia dessert, Kakada Jhola features soft, spongy semolina fritters deep-fried to a perfect golden brown and then soaked in a fragrant, cardamom-infused sugar syrup. This delightful sweet treat is a staple during festivals and special celebrations in Odisha.
Prep20 min
Cook30 min
Soak60 min
Servings4
Serving size: 1 serving
331cal
6gprotein
39gcarbs
Ingredients
1 cup Fine Rava (Also known as fine semolina or suji)
2 tbsp All-Purpose Flour (Also known as maida)
2 tbsp Sugar (For the dough)
1 tbsp Ghee (For the dough, plus more for greasing hands)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Kakada Jhola, Bhaja Bhaat and Kachumber Salad
A perfectly spiced, fiber-rich gourd curry with rice and fresh salad. Healthy and soul-satisfying!
This odia dish is perfect for lunch. With 1251.13 calories and 24.02g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
5 whole Black Peppercorns (Optional, for aroma)
Instructions
1
Prepare the Semolina Dough
In a heavy-bottomed pan, bring 1.5 cups of water to a rolling boil over medium heat.
Add 2 tbsp sugar, ghee, fennel seeds, and salt. Stir until the sugar dissolves completely.
Reduce the heat to low. Gradually add the fine rava while stirring continuously with a whisk or spatula to prevent any lumps from forming.
Cook for 2-3 minutes, stirring constantly, until the mixture thickens into a smooth, non-sticky dough that pulls away from the sides of the pan.
Turn off the heat, cover the pan with a lid, and let the dough rest and steam for 5-7 minutes. This makes it softer.
Transfer the warm dough to a large plate or bowl. Add the all-purpose flour. Knead for 3-4 minutes until you have a smooth and pliable dough. Be careful as it will be hot.
2
Shape and Fry the Kakada
While the dough is resting, heat the oil for deep frying in a kadai or deep pan over medium flame.
Grease your palms with a little ghee or oil. Divide the dough into 12 equal portions and roll each portion into a smooth, crack-free ball.
Gently flatten each ball between your palms to form a small, thick disc (pitha), about 2 inches in diameter.
To check if the oil is ready, drop a tiny piece of dough into it. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot.
Carefully slide 3-4 kakadas into the hot oil, ensuring not to overcrowd the pan.
Fry on a consistent medium-low heat for 6-8 minutes, flipping them occasionally, until they are evenly golden brown and cooked through.
Once fried, use a slotted spoon to remove the kakadas and place them on a wire rack or paper towel to drain excess oil.
3
Prepare the Sugar Syrup (Jhola)
In a separate wide saucepan, combine 1 cup of sugar and 2 cups of water.
Bring the mixture to a boil over medium heat, stirring until the sugar has completely dissolved.
Add the lightly crushed green cardamom pods and the optional black peppercorns.
Reduce the heat and let the syrup simmer for 5-7 minutes. It should thicken slightly and feel a bit sticky between your fingers, but it should not reach a one-string consistency.
Turn off the heat and keep the syrup warm.
4
Soak and Serve
Ensure the sugar syrup is warm (not boiling hot). If it has cooled down, gently reheat it.
Gently drop the freshly fried, warm kakadas into the warm sugar syrup.
Press them down gently with a spoon to ensure they are fully submerged.
Let the kakadas soak for a minimum of 2 hours, or up to 4 hours for the best result, allowing them to absorb the syrup and become soft and juicy.
Serve the Kakada Jhola warm or at room temperature.
873cal
17gprotein
169gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
