Ratha Yatra Special: Make Delicious Sarapuli


New Delhi: Sarapuli is one among the 56 (chhapan) bhog of Lord Jagannath in the holy temple of Puri, located in Odisha state of the Indian subcontinent. The word ‘Sara’ is an Odia word which means cream.


  • Cream (Sara) 1 cup
  • Milk 3 cups
  • Sugar 1/2 cups
  • Water 1 1/2 cups
  • Saffron 1 tbsp
  • Cardamom 1 tsp
  • Maida 2 tbsp
  • Ghee 2 cups
  • Dry Fruits 3 tbsp


  1. In a heavy bottom pan add 3 cups of milk and start cooking on low flame. Reduce the milk up to one cup. Don’t forget to stir in between, as it will stick to the bottom. Keep aside.
  2. In another pan add sugar, and water and keep on the flame. Let the sugar melt. Now allow the syrup to cook for some 5 mins. Then add saffron and Cardamom Powder and switch off the gas. Keep aside to cool.
  3. In a mixing bowl add cream and mix for 5 mins. Here I have used homemade cream (Sara). Boil milk and let it allow to cool down. A thin layer of malai or cream will form on the milk. Collect that cream and keep it aside.  Similarly, collect cream from milk. After collecting for 3 days I could able to get 1cup of cream. This recipe is prepared with homemade cream, not from the market brought. Then add reduced milk to it. Mix it again properly. Then add 2 to 3 tbsp of maida to it and mix again. Keep it in the fridge for half an hour.
  4. Heat a non-stick frying pan and add 1 tbsp of ghee (one can add more ghee to prepare it but to make it healthy I have added less ghee). Bring out the cream mixture from the fridge and mix with the help of a ladle.( The label should be of medium or small size). Pour one ladle on a Tawa and cook both sides up to golden brown.

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