Dehori recipe is a traditional Bihari sweet dish made using rice flour and curd. These deep-fried discs are soaked in jaggery syrup and served warm. <\/em><\/p>\n Slightly tangy, mildly sweet, and beautifully nostalgic, it\u2019s a forgotten Indian sweet that deserves a comeback. (step-by-step-recipe-video)<\/strong><\/em><\/p>\n My mother used to make Dehori when I was a child, but like many forgotten Indian sweets, it slowly disappeared from our kitchen over time.<\/p>\n This time, when she came to visit, I asked her to make something unique and traditional for my audience.<\/p>\n She smiled and said, \u201cToh chalo, ek purani recipe yaad dilate hain.\u201d<\/p>\n She hadn\u2019t made Dehori in years. And honestly, I had almost forgotten about it too. But as soon as she started preparing the batter with curd and rice flour, something clicked.<\/p>\n The smell, the texture, the way the syrup coated to each piece, it brought everything back.<\/p>\n As I watched her flip each one gently in hot oil and dip them in melted jaggery syrup, it felt like reliving a part of my childhood.<\/p>\n So here I am, bringing this traditional Bihari sweet dish back for all of you.<\/p>\n Dehori is a traditional Bihari recipe made using rice flour and curd. The batter is kept for resting for 30 minutes and then deep-fried into small, round discs or in rough pakora shapes.<\/p>\n These are then dipped in jaggery syrup which adds a beautiful sweetness with a hint of rustic depth.<\/p>\n It is a forgotten Indian sweet that deserves to be remembered, not just for its unique taste, but for the emotions it brings with every bite.<\/p>\n This rice flour sweet tastes best when served warm and freshly soaked in syrup. It also tastes good for 3-4 days.<\/p>\n You can serve it as a dessert after a simple homemade meal<\/p>\n You can have along with tea for a traditional snack or as part of a festive or winter platter with other regional sweets<\/p>\n This recipe stays good for 3-4 days at room tempreture.<\/p>\n Let the dough rest for 30 minutes before frying for the better result.<\/p>\n Use little sour curd best result.<\/p>\n Fry on medium so the inside cooks properly.<\/p>\n If you love rediscovering traditional Indian sweets, this one is a gem. It\u2019s simple, made with pantry staples, and carries a flavor that\u2019s both nostalgic and unique.<\/p>\n In a world full of viral fusion desserts, Dehori is a reminder that some of the most heartwarming recipes were never trending, they were just close to the heart.<\/p>\n If you\u2019re looking for more traditional recipes like this one, here are a few handpicked suggestions for you to try next:<\/p>\n Roasted wheat flour gujiya<\/a><\/p>\n Balushahi recipe<\/a><\/p>\n Mawa Pitha Recipe<\/a><\/p>\n Caramel Poha recipe<\/a><\/p>\n<\/figure>\n<\/div>\n
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