Jhili (or Jhiliya) | How to make Jhili (or Jhiliya)

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By sweta biswal
Created on 29th Sep 2015
  • Jhili (or Jhiliya), How to make Jhili (or Jhiliya)
Jhili (or Jhiliya)by sweta biswal
  • Jhili (or Jhiliya) | How to make Jhili (or Jhiliya) (14 likes)

  • 0 reviews
    Rate It!
  • By sweta biswal
    Created on 29th Sep 2015

About Jhili (or Jhiliya)

Tiny blobs of rice paste cooked in milk, jaggery and bay leaves !!

Jhili (or Jhiliya), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Jhili (or Jhiliya) is just mouth-watering. This amazing recipe is provided by sweta biswal. Be it kids or adults, no one can resist this delicious dish. How to make Jhili (or Jhiliya) is a question which arises in people's mind quite often. So, this simple step by step Jhili (or Jhiliya) recipe by sweta biswal. Jhili (or Jhiliya) can even be tried by beginners. A few secret ingredients in Jhili (or Jhiliya) just makes it the way it is served in restaurants. Jhili (or Jhiliya) can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Jhili (or Jhiliya).

  • Prep Time0mins
  • Cook Time60mins
  • Serves5People
Jhili (or Jhiliya)

Ingredients to make Jhili (or Jhiliya)

  • 2/3 cup raw rice
  • 1/2 cup boiled rice
  • 1 liter milk
  • powdered jaggery as per taste
  • bay leaves for flavoring
  • a little bit of salt

How to make Jhili (or Jhiliya)

  1. Wash and soak the rice for 5-6 hours. Drain the water and transfer it to a mixer. Grind into a smooth but thick batter (like Bara/vada batter or even thicker).
  2. Boil 3-4 liters water in a wide mouthed pot till it gets to the full boil stage. Pass the batter through a seive and let it fall into the boiling water.
  3. It will form thin elongated shapes or globules depending on the size of the holes and the thickness of batter.
  4. Let it cook for 5-6 mins. Then drain the hot water and transfer the tiny globules it into cold water (abt 1 liter) . Let it languish for 15-20 mins or till it firms up.
  5. Add milk and salt to the mixture and put it on boil. Throw in the bay leaves. Once the milk has sufficiently reduced, add the jaggery. Boil it for some more time.
  6. Switch off the burner and let it cool. It tastes good when at room temperature and even better if consumed the next day ( do not forget to refrigerate ).
  7. Stays good for 3-4 days.

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