Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
7 min
03/03/2026
In India, Holi is often associated with Gujiya, especially in the northern parts. But Chattisgarh celebrates Holi with its own unique sweet, called Dehrori. This sweet is the state’s version of gulab jamun, made with fermented rice. This article looks at the sweet, its cultural importance and tries to turn your attention away from gujiya to some unique sweets this Holi. Dive deeper to know more.
Dehrori is a fermented rice-based sweet from Chhattisgarh, which is especially prepared during festivals like Holi and Diwali. As opposed to khoya, or the milk-solid-based gulab jamun, which are famous across North India, in Dehrori, khoya is replaced with rice and curd, which creates a lighter and more flavourful dessert.
Dehrori is also sometimes described as a rice gulab jamun, but apart from its appearance, there are very few similarities between the two. What makes Dehrori stand out is its fermentation process, which gives the sweet a subtle taste that balances the sweetness and richness of the syrup. Similar variations of the sweet, called Dudhauri, can also be found in parts of Bihar and Jharkhand, but Chhattisgarh is its strongest cultural home. Read this article to learn more about the sweet and try dehrori for Holi celebrations this year.
Chhattisgarh, along with Andhra Pradesh, has long been called the Rice Bowl of India because of the extensive paddy cultivation in the states. Because of this, rice became the foundation of not just daily meals but festive foods in these states as well. In agrarian communities, sweets are traditionally made from locally available ingredients. Milk solids are not always abundant or affordable, especially in rural areas. On the other hand, rice and curd were household staples and always available.
The technique of fermenting rice batter is common in many Indian kitchens. It is used for dishes like chila, idli, dosa and many other regional dishes. Dehrori has also evolved from this cooking tradition, where everyday ingredients are turned into a celebratory sweet.
Over time, this sweet was closely associated with Holi, a festival where sharing food with neighbours, relatives, and guests forms an important part. Since the fermentation process takes a bit longer, in many households, preparations for this sweet begin a day earlier.
To make a traditional Dehrori, with some adaptations for modern kitchens, follow the steps below.
Mix rice flour and curd in a bowl. You can also add semolina for some texture. Combine it all well to form a thick batter. Add a little water only if needed. The batter should be spoonable but not runny.
Cover the bowl and let it rest for 6–8 hours or overnight in a warm place. The batter will become slightly airy and develop a mild sour aroma. When you smell the aroma, understand that this is the key to authentic flavour.
In a pan, boil sugar and water until it forms a slightly sticky syrup. Add cardamom powder. Keep the syrup warm and not boiling. If you are using jaggery, melt it gently in water and strain to remove impurities.
Heat oil or ghee on medium flame. Drop spoonfuls of batter into the hot oil. Fry on medium-low heat until deep golden brown, ensuring they cook through evenly.
Immediately transfer the hot fried pieces into warm syrup. Let them soak for at least 30 minutes to an hour.
Top the sweet with chopped nuts or a sprinkle of desiccated coconut before serving.
Though dehrori is often compared to gulab jamun, it stands apart in several ways:
Gulab Jamun is made from khoa (reduced milk solids), and Dehrori is made from rice flour and curd.
Gulab jamun has no fermentation process, while Dehrori batter is fermented for 6–8 hours or overnight, which creates a light texture and slight tartness.
Gulab jamun is purely sweet and rich, and Dehrori offers a balance with sweet syrup and a mild, tangy undertone.
Gulab Jamun has a softer texture, as opposed to Dehrori, which has a crispy, slightly chewy outer layer and a soft, syrup-soaked interior, and a texture contrast that makes it distinctive.
Holi is a festival of colours, community, and sharing food. While no Indian festival is complete without good food, Holi certainly tops it! Gujiya may dominate popular narratives, but regional sweets like Dehrori show the true diversity of Indian festive cuisine. The preparation of the sweet, which includes fermenting overnight, frying patiently, and soaking slowly, also sheds some light on the process of slow and traditional cooking in India. If you are looking to try some new sweets for Holi 2026, and move beyond gujiya and gulab jamun, Dehrori proves that heritage and flavour can go hand in hand for festivities!