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

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Bysweta 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) (13 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) is a delicious dish which is liked by the people of every age group. Jhili (or Jhiliya) by sweta biswal is a step by step process which is best to understand for the beginners. Jhili (or Jhiliya) is a dish which comes from Orissa cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Jhili (or Jhiliya) takes few minute for the preparation and 60 minute for cooking. The aroma of this Jhili (or Jhiliya) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Jhili (or Jhiliya) will be the best option for you. The flavor of Jhili (or Jhiliya) is unforgettable and you will enjoy each and every bite of this. Try this Jhili (or Jhiliya) at your weekends and impress your family and friends.

  • 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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