Jhilinga is a traditional Nepalese food specially popular during festivals. Jhilinga is super crunchy, and is favored by people of all age groups. It is closely associated with people of different ethnicity like the

Gurung Gurung (exonym; ) or Tamu (endonym; Gurung: ) are an ethnic group indigenous to the hills and mountains of Gandaki Province of Nepal. Gurung people predominantly live around the Annapurna region in Manang, Mustang, Dolpo, Kaski, Lamjung, Gorkha, ...

Newars Newar (; new, नेवार, endonym: Newa; new, नेवा, Pracalit script:) or Nepami, are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal and the creators of its historic heritage and civilisation ...

Magars The Magar, also spelled as Mangar, and Mongar, are the third largest ethnolinguistic groups of Nepal, indigenous to Western Nepal and representing 7.1% of Nepal's total population according to the 2011 Nepal census. The original home of the Magar ...

Brahmin Brahmin (; sa, ब्राह्मण, brāhmaṇa) is a varna as well as a caste within Hindu society. The Brahmins are designated as the priestly class as they serve as priests (purohit, pandit, or pujari) and religious teachers (guru ...

s. Popularity of Jhilinga still largely exists in villages and towns of Nepal. The process of making Jhilinga is really simple requiring minimal ingredients. However, a good set of skilled hands is required to craft the pieces into proper circles. The history of Jhilinga is disputed. The dish is characterized by its frugality, reflecting agricultural hardship during ancient times. So it certainly was invented a long probably in villages across Nepal. Jhilinga is consumed largely during festivals, weddings and a variety of ceremonies. It is also associated with rituals and therefor has a significant cultural significance. From ancient times to even today, Jhilinga is used as Shagun (present) i.e. an offering taken with you when you visit guests or relatives.

Preparation methods

Ingredients

* Rice flour * Water * Food color of your choice

Method

Boil water in a deep casserole. Slowly add rice flour and food color into the boiling water while stirring constantly with a wooden spoon. This process is similar to making

dhindo Dhindo ( ne, ढिँडो ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a sta ...

albeit without the

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

. The mixture should have a good balance and consistency of flour and water. Once the mixture is properly cooked, process through noodle machine so thin and round strips of the mixture is produced. While the strips are coming out, hold the plate in such a way that the strips make concentric circles outwards. This requires skill and practice. Let the wet Jhilinga dray out in the sun. When dried, Jhilinga should be stored in dry airy place until ready to be fried. Jhilinga can be deep fried to consume. Mustard oil or vegetable oil or a mix of oil and clarified butter (ghee) can be used to fry it.

References

Nepalese cuisine {{Nepal-cuisine-stub

Preparation methods

Ingredients

Method

See also

References