Tandla Kheer-Undlakal | How to make Tandla Kheer-Undlakal
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About Tandla Kheer-Undlakal
This combination of two classic preparations of Saraswat Cuisine is a celebration of Rice and Coconut, two staples of this cuisine from coastal Karnataka. It combines an unsweetened pristine rice pudding (Tandla Kheer) enriched with coconut cream and jaggery caramel coated crispy rice balls (Undlakal). A melange of complementary flavours and contrasting textures.
Tandla Kheer-Undlakal, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tandla Kheer-Undlakal is just mouth-watering. This amazing recipe is provided by Swapneel Prabhu. Be it kids or adults, no one can resist this delicious dish. How to make Tandla Kheer-Undlakal is a question which arises in people's mind quite often. So, this simple step by step Tandla Kheer-Undlakal recipe by Swapneel Prabhu. Tandla Kheer-Undlakal can even be tried by beginners. A few secret ingredients in Tandla Kheer-Undlakal just makes it the way it is served in restaurants. Tandla Kheer-Undlakal can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tandla Kheer-Undlakal.
Ingredients to make Tandla Kheer-Undlakal
- Rice (preferably Ambemohar) 150 gms
- Coconut Cream 2 Cups
- Rice flour 1 cup
- Freshly Grated Coconut 1 Cup
- Jaggery 3/4 Cup
- Ghee 3 Tbsps
- Green cardamom powder 1/2 tsp
- Fine julienne of Fresh Ginger, Raw Mango, Turmeric, Mango Ginger 1/2 Cup
- Sugar 2 Tbsps
- Salt for seasoning
How to make Tandla Kheer-Undlakal
My Tip:Chill the Undlakal and serve with a warm Tandla Kheer to enjoy the play of hot and cold elements. The kheer is often enjoyed with a side of pickle. The candied julienne garnish brings that pickley, fruity freshness to the dish.