For Raipur-based Garima Tiwari, the festival of Holi is synonymous with dehrauri and the parsa ke phool. “The arrival of Phagun Tihaar, or Holi, is marked by these vibrant parsa blossoms, often called the ‘Flame of the Forest.’ They are not only visually striking, but also gentle on the skin, serving as a key ingredient for preparing the natural-coloured water we once used to play Holi. A huge cauldron of water was boiled with these flowers, along with other herbs, to make a beautiful hue that would eventually drench every guest and passerby,” she reminisces. Memories of Holi celebrations in both her maternal and paternal ancestral villages added much joy to the otherwise chaotic, pompous city-life of Raipur, where she normally resided.
Chhattisgarh is one of the highest producers of rice in India, so naturally it plays a pivotal role in most of the recipes in the region, featuring in everything from mains to snacks and beverages. Dehrauri is one such dish traditionally prepared using Jeeraphool rice; the sweet derives its unique blend of flavours and textures from the process of fermentation. With slight resemblance to flattened gulab jamuns, dehrauri stands out thanks to its mild, sour notes and granular texture. Glass jars brimming with these treats can be found in homes across Chhattisgarh during most festivals.
For the sugar syrup:
| Sugar | 1 cup |
|---|---|
| Water | ½ cup |
| Cardamom powder | a pinch |
For the dumplings:
| Raw rice (Jeeraphool) | ¾ cup |
|---|---|
| Curd | ½ cup |
| Ghee | 3 teaspoons + 1 tablespoons |
| Oil | for deep-frying |
For the garnish:
| Mixed dried fruits, slivered | 1 tablespoon |
|---|
What You Will Need
Heavy-bottomed kadhai; mixer-grinder (or mortar and pestle); mixing bowls; strainer
Instructions
For the sugar syrup:
Heat the sugar and water in a heavy-bottomed kadhai to make the sugar syrup to a one-string consistency. To check for this, carefully dip your index finger into the warm syrup, then rub the syrup between your thumb and finger. When you pull your fingers apart, a single firm string will form.
Add the cardamom powder and keep aside to cool.
For the dumplings:
Coarsely grind the raw rice in a mixer grinder or by using mortar and pestle to form a sand-like, grainy consistency, one that resembles rawa.
Ensure that the rice is not ground into a smooth powder. The grainy consistency gives a unique texture to this sweet.
In a clean mixing bowl, combine the curd with the coarsely ground rice. Let the mixture soak for about 10-12 hours at room temperature.
Add 3 teaspoons of ghee to this batter and mix well.
Heat oil in a clean kadhai to deep-fry the dehrauris. Add one tablespoon of ghee to the oil for a better aroma.
Using the rice and curd batter, make small, slightly flattened balls. Deep-fry them in the oil on a medium flame until they turn golden brown in colour. The dehrauris should be crunchy on the outside and soft but well-cooked on the inside.
Drain the excess oil off the fried dehrauris, then put them directly into the sugar syrup.
Allow the dehrauris to soak in the syrup for at least 30 minutes.
Garnish with the slivers of dried fruit and serve.
Tips:
- Dehrauris can be served cold as well; it pairs beautifully with mawa kulfi or vanilla ice cream.
- This sweet stays good for up to two weeks when refrigerated.
- Traditional short-grained, aromatic rice like Jeeraphool is used to make this dish. If this variety is not available, other short-grained rice like Indrayani may be used.
Variations:
The sugar syrup in this recipe can be substituted with jaggery syrup.
Garima Tiwari (@noneeecooks) is a culinary chronicler from Raipur. She is currently working to document the culinary heritage and recipes of Chhattisgarh.
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