Rabidi Khiri from the Jagannath Puri Temple is one of the sacred delicacies included in the famous Mahaprasad 56 Bhog offered daily to Lord Jagannath, Lord Balabhadra, and Devi Subhadra. This thick, creamy, and irresistibly delicious rabdi, also known as Khira or Khiri, is served as part of the temple’s revered Abhada Bhoga and is cherished by devotees as a blessed Mahaprasad.
Jagannath Puri Temple Rabidi Khiri is a simple yet divine dessert traditionally prepared in an earthen (clay) pot using milk, khandsari sugar and a unique aromatic spice blend. The slow-cooking process enhances its rich, creamy texture, while the special temple-style spice powder gives it the authentic flavor and fragrance that make this sacred sweet truly unforgettable. If you’re looking to recreate the taste of Jagannath Puri Temple Style Rabidi Khiri at home, this traditional recipe brings you as close as possible to the flavors of the holy Mahaprasad.
In this recipe, you’ll learn how to prepare Jagannath Puri Temple Style Rabidi Khiri at home using an authentic method inspired by the temple tradition. Whether you’re making it as a festive offering during Rath Yatra, for a special puja, or simply to enjoy a comforting traditional dessert, this recipe will help you recreate the divine flavors of the sacred Mahaprasad in your own kitchen.
JAGANNATH PURI TEMPLE STYLE RABIDI KHIRI – STEP BY STEP RECIPE
- Prepare the Clay Pot
Place an earthen (clay) pot over medium heat. Once the pot is warm, add 1 teaspoon of ghee and gently swirl or spread it evenly over the bottom and sides of the pot. This traditional step helps prevent the milk from sticking, enhances the flavor, and gives the Rabidi Khiri its authentic Jagannath Puri Temple-style taste.
2. Boil the Milk
Pour 1 litre of full-fat cow milk into a heavy-bottomed pan or, traditionally, an earthen (clay) pot. Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
3. Slow Cook the Milk
Reduce the heat and continue simmering the milk on low flame. Stir frequently and scrape the cream (malai) that forms on the sides back into the milk. Slowly reducing the milk is the key to achieving the thick, creamy texture of authentic Jagannath Puri Temple Style Rabidi Khiri.
4. Add Sugar
Once the milk has reduced by one-third of its original volume, add 1/3rd cup of khandsari sugar and mix well. Continue cooking for a few more minutes until the sugar dissolves completely and the milk is reduced further.
5. Prepare the Temple Style Spice Powder
Prepare the traditional temple-style spice powder by taking 4 cloves and the seeds of 1 black cardamom. In a small mortar and pestle or spice grinder, coarsely crush the spices until they release their rich aroma. This freshly prepared spice blend adds an authentic Jagannath Puri Temple-style flavor to the Rabidi Khiri.
6. Add the Temple Style Spice Powder
Once the milk has reduced to half of its original volume and the Rabidi Khiri has reached a thick and creamy consistency, add the prepared temple-style spice powder. Mix gently to combine, ensuring the aromatic spices blend evenly into the khiri. Continue cooking on low heat for another 10–15 minutes, allowing the flavors to develop beautifully.
Switch off the heat and let the Rabidi Khiri cool completely before serving. As it rests, the khiri will thicken further and the divine aroma of the traditional spice blend will become even more prominent.
7. Serve
Cool down the rabidi khiri completely and then offer the Rabidi Khiri as Bhog to Lord Jagannath in a small clay pot. Enjoy this thick, creamy, and heavenly delicious dessert cold or at room temperature, inspired by the sacred Jagannath Puri Temple Mahaprasad 56 Bhog.
Jai Jagannath! 🙏
JAGANNATH PURI TEMPLE STYLE RABIDI KHIRI – WATCH RECIPE VIDEO
