In Jharkhand's Koderma district, a decades-old local sweet is still holding its own against a market flooded with kalakand, malai chop and countless packaged snacks. The Jhilliyan sweet has kept its distinct identity even after nearly four decades, and its popularity shows no sign of fading. Children and adults alike eat it with equal enthusiasm, and people travelling out of Koderma make it a point to carry some along with them.
One shop, one recipe, since 1988
Near Rajgarhiya Mod in Jhumri Tilaiya, shop owner Tulsi Prasad Verma has been making and selling Jhilliyan sweet since 1988. He says the sweet is popular not just for its taste but also for its nutritional value. According to him, many traditional dishes and sweets have gradually fallen out of favour over the years, but the taste of Jhilliyan has stayed exactly the same. He points out that the sweet's biggest strength is that it satisfies hunger while also giving the body energy.
How this crunchy sweet is made
Verma explains that the process is fairly simple. Wheat flour is first mixed with water and a small amount of refined oil and kneaded thoroughly. The dough is then shaped into pieces roughly an inch long and deep fried in hot oil until golden and crisp. A thick jaggery syrup is prepared separately, and the fried pieces are dipped into it. Finally, a light dusting of dry flour is sprinkled on top to harden the jaggery coating, which improves both the taste and the texture of the sweet. The recipe uses only wheat flour, jaggery and a small quantity of refined oil, with no artificial colours, flavours or chemicals added, which is what makes it more natural and healthier than many other sweets in the market.
A childhood favourite that doubles as nutrition
The sweet is especially popular among children, who are drawn to its crunchy texture. Because it is made from wheat and jaggery, it also offers nutritional benefits. The iron and minerals present in jaggery, combined with the nutritional properties of wheat, make it a traditional sweet that is also good for health.
Stays fresh for 15 to 20 days, easy to carry
Verma says Jhilliyan sweet stays safe to eat for 15 to 20 days at normal room temperature. Since it contains no moisture or syrupy content, it can be packed and carried easily to any place. That is precisely why people living outside Koderma make sure to take it along whenever they visit. It is currently priced at Rs 100 per kilogram.
