The divine kitchen of the Jagannath Temple in Puri prepares two main types of Mahaprasad: Sankudi and Sukhila. These are not ordinary meals. They are part of a sacred tradition and are treated with devotion and respect.

Sankudi Mahaprasad

Sankudi refers to freshly cooked, moist dishes, such as plain rice (Sadha Anna), ghee rice, sweet rice, dal, vegetable curries, leafy greens (Saag), tangy dishes (Khatta), and milk desserts like Kheer. These are prepared in earthen pots over firewood using water from the temple’s sacred well.

This offering is made multiple times a day and represents nourishment in its purest form. Devotees believe these dishes carry the divine energy of the Lord, as they are first offered to Lord Jagannath, then to Goddess Bimala, before being shared among the devotees.

Sukhila Mahaprasad

Sukhila includes dry offerings like Khaja, Gaja, Amalu, Kakara, and Ladoo. These are cooked with care and devotion, prepared to last longer. They are especially popular during festivals or Prasad to take home, symbolizing the extension of temple blessings beyond its premises.

Sukhila items are also closely associated with Nirmalya, dried prasad believed to have high spiritual potency, mostly used in rituals like housewarmings or rites for departed souls.

Shared Ritual, Shared Spirit

Both Sankudi and Sukhila offerings go through the same sacred process: offered to the deities, sanctified through the touch of Goddess Bimala, and finally, served to devotees as Mahaprasad.

Scientific Benefits of Mahaprasad

• Clay Pot Cooking: The use of earthen pots helps retain natural minerals like calcium, phosphorus, and magnesium in food. It also enhances flavor without needing excess oil or spices.
• Wood-Fired Preparation: Slow cooking over firewood preserves nutrients better than modern high-heat cooking methods.
• No Preservatives or Chemicals: The ingredients are natural, and no synthetic additives are used, making the food clean and easy to digest.

• Balanced Composition: Mahaprasad offers a mix of carbohydrates (rice, jaggery), proteins (dal, lentils), and healthy fats (ghee, coconut), supporting both energy and gut health.
• Fermented and Medicinal Foods: Items like Pakhala (fermented rice) are probiotic-rich and aid digestion, especially in Odisha’s hot climate.

Sankudi and Sukhila Mahaprasad are meals that reflect the temple’s larger philosophy of serving the divine with love and sharing that blessing equally among all. Whether it is the fresh warmth of Sankudi or the festive joy of Sukhila, both remain timeless symbols of Jagannath’s tradition, hospitality, and inclusivity.

Feature Image Credit: Pinterest.