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A traditional no-cook sweet snack from Odisha, made by rubbing flattened rice with jaggery, fresh coconut, and a hint of spice. This delightful treat is ready in minutes and is perfect for festivals or a quick sweet craving.
Prepare the ingredients: Ensure your jaggery is finely grated or powdered for easy mixing. Grate the fresh coconut. Keep all ingredients measured and ready.
Combine the main ingredients: In a large mixing bowl, add the dry poha (do not wash it), grated jaggery, and fresh grated coconut.
Mix and rub (Ghasa): Using your hands, start rubbing the mixture together firmly. This is the most important step, known as 'ghasa'. Continue rubbing for 5-7 minutes. The warmth from your hands and the moisture from the coconut will help melt the jaggery, which will coat the poha and soften it slightly. The mixture should become moist and well combined, but not mushy.
Add flavorings: Add the ghee, cardamom powder, and black pepper powder to the bowl. Mix everything together one more time until evenly distributed.
Garnish and serve: Transfer the Chuda Ghasa to a serving dish. Garnish with chopped cashews if you like. Serve immediately for the best texture.
A traditional no-cook sweet snack from Odisha, made by rubbing flattened rice with jaggery, fresh coconut, and a hint of spice. This delightful treat is ready in minutes and is perfect for festivals or a quick sweet craving.
This odia recipe takes 15 minutes to prepare and yields 4 servings. At 433.37 calories per serving with 3.41g of protein, it's a beginner-friendly recipe perfect for snack or dessert or breakfast.
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Replace the ghee with 2 tablespoons of coconut oil, or simply omit it for a lighter version.
Reduce the jaggery by half and add 2 tablespoons of mixed seeds like chia or pumpkin seeds for extra crunch and nutrients.
Omit the black pepper powder. You can also shape the mixture into small balls or ladoos to make it easier for kids to eat.
Skip the optional cashew garnish to keep the recipe completely nut-free.
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