Discover how edible camphor transforms this traditional Odiya temple delicacy
Delving into the culinary heritage of Odisha often leads us to the doors of the Jagannath Temple in Puri. Among the legendary "Chhapana Bhog" (56 offerings), Karpura Keli stands out as a masterpiece of simplicity and fragrance. This traditional sweet is cherished for its gentle sweetness and the cooling, ethereal scent of edible camphor.
Essential Components for This Divine Treat
To recreate this sacred dish, you will need a few pantry staples combined with traditional aromatics.
Preparing the Soft Wheat Dumplings
Begin by crafting the heart of the sweet. Blend the wheat flour with two to three tablespoons of ghee, adding just enough water to form a supple, soft dough. It is vital to let this mixture rest for about 15 minutes to ensure the texture remains light. Once rested, shape them into small, uniform balls.
While the dough rests, focus on the milk. In a heavy-bottomed vessel, boil the full-cream milk, simmering it until it reduces into a slightly thickened, Rabdi-like consistency. Dissolve the sugar into the hot milk. After removing it from the heat, stir in the cardamom and the signature edible camphor. This combination creates a sensory experience that is both floral and earthy.
Frying and Infusing the Flavours
Heat a generous amount of ghee over a medium flame. Fry the prepared wheat balls until they achieve a beautiful golden-brown hue. For the best results, transfer these hot dumplings immediately into the warm, thickened milk.
Allowing the balls to soak for at least 30 minutes is the secret to their meltingly soft texture. This resting period lets the milk and camphor penetrate deep into the wheat core. Before sharing this with family, many choose to offer it in a clean bowl with deep devotion to Lord Jagannath.
