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Khajuri Khatta is a sweet and tangy dates chutney offered to Lord Jagannath in the Puri Temple as part of the daily 56 Bhog (Chhappan Bhog). It is traditionally served as an accompaniment to the sacred meal, which includes other bhog dishes like ghia anna, dalma, besara, mahura, khechudi, and many more preparations.
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JAGANNATH PURI TEMPLE STYLE KHAJURI KHATTA – STEP BY STEP RECIPE
- Prepare the Jaggery Syrup
- Heat a cooking pan or kadai and add 1 cup of water.
- When the water starts to boil, add 1/2 cup of jaggery.
- Keep stirring until jaggery melts completely and forms a smooth jaggery syrup.
2. Cook the Dates(Khajuri)
- Add 1 cup of deseeded dates to the jaggery syrup.
- Add 1 teaspoon of salt and cook until dates turn soft.
3. Adding the Spices
- When the dates turn little soft, add the below spices :
- 1 teaspoon of black pepper powder
- 1 teaspoon of roasted cumin powder
- 1 teaspoon of dry ginger powder
- Mix the spice powders with the dates chutney.
- Cover with a lid and cook until dates turn completely soft.
4. Temper the Dates Chutney
- Heat 1 tablespoon of cow ghee or clarified butter in a tempering pan.
- Add 1 teaspoon of panch phutana or panch phoron (five spice mix of fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and celery seeds).
- When the panch phutana starts to splutter, pour the tempering over the chutney.
- Give it a good stir and mix the tempering well with the chutney or khajuri khatta.
5. Final Garnish and Serve the Bhog
- Soak 1 tablespoon of amchur powder in little water for 15 minutes.
- Pour the soaked amchur mixture into the chutney and mix well. This gives the sweet dates chutney a mild tangy flavor.
- Serve the khajuri khatta in a small clay pot.
- Place a tulsi leaf on top and offer it to Lord Jagannath as part of the 56 bhog meal along with ghia anna, dalma, and besara.
Jai Jagannath 🙏🙏🙏
JAGANNATH PURI TEMPLE STYLE KHAJURI KHATTA RECIPE – WATCH VIDEO
