Chuda Ghasa Parfait
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About Chuda Ghasa Parfait
Chuda Ghasa is a beloved traditional delicacy from Odisha, where beaten rice is coarsely mixed with sugar, desi ghee, and freshly grated coconut, especially during festive occasions. Often, chopped fruits or boondi are added for an extra burst of flavor and texture, making it a cherished treat across generations.
In this fusion twist, I’ve deconstructed the classic Chuda Ghasa and reimagined it as a parfait with distinct, beautiful layers—just like a classic parfait, but healthier and simpler. Each spoonful offers a delightful combination of creamy coconut, rich ghee, sweetened rice, and vibrant berries, creating a breakfast parfait that’s both nourishing and indulgent. Experience a traditional favorite in a refreshingly modern way!
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Recipe Time & More
Ingredients
- 1 cup Rice (beaten)
- 4 tbsp Sugar
- 1 tsp Desi Ghee
- 2 tsp Coconut (Grated, freshly)
- 3 tbsp Berries (i had only dried ones chopped)
- 2 tbsp Orange (chopped)
- 1/2 cup Hung Curd (greek yogurt)
- 1 tsp Pistachios (chopped)
- 1/4 cup Boondi (or 1 motichoor laddoo sweetened)
- 1.5 Cardamom (Elaichi)
- 1 pinch Cardamom (Elaichi)
- 1 pinch Saffron Strands
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Instructions
- Take the beaten rice, 2 tbsp sugar and cardamom in a mixer. Give a buzz to get a coarse mix.
- Add the ghee and freshly grated coconut to the mixer jar and give another buzz. This is the regular chuda ghasa which looks like breadcrumbs.
- Mix the hung curd with 2 tbsp sugar, a pinch of saffron and pistachios.
- Mix the boondi/crumbled motichoor laddoo with the 2 tsp chuda ghasa.
- Take two small glasses . Spread a thick layer of the chuda ghasa on the bottom. Top it with the oranges and chopped berries.
- Top it with the hung curd .
- Finally add a layer on boondi mix and garnish it with toasted pistachios.
- Chill it in the fridge for 1-2 hours before serving.
Recipe Notes
Best consumed on the same day !
Additional Tips
- Lightly toast the beaten rice in a dry pan before mixing with ghee and sugar to enhance its nutty aroma and give your parfait a delicate crunch.
- For a vegan version, substitute the desi ghee with coconut oil and replace hung curd with thick coconut yogurt for a creamy, plant-based alternative that still complements the dish’s tropical flavors.
- If assembling in advance, layer the chuda ghasa mixture above the yogurt and fruits to maintain its texture—add a final sprinkle just before serving to avoid sogginess.
- Garnish the top with a dusting of freshly grated orange zest and a few toasted cashew pieces for an extra burst of color, citrus aroma, and crunch.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 188kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Sugar: 18g
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Sweta Biswal
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This looks amazing! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
This looks so inviting! I’m eager to try it.
Wow…excellent!