Tandla Kheer-Undlakal | How to make Tandla Kheer-Undlakal

By Swapneel Prabhu  |  11th May 2016  |  
5.0 from 1 review Rate It!
  • Tandla Kheer-Undlakal, How to make Tandla Kheer-Undlakal
Tandla Kheer-Undlakalby Swapneel Prabhu
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

0

1





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.

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

  1. Cook the rice (washed and pre-soaked in water for 30mins) with 2 cups of water in a sauce pan.
  2. When most of the water is soaked and the rice is almost cooked, add the coconut cream, stir gently, bring to a boil.
  3. Mildly season with salt, take off the heat and set aside.
  4. Boil a cup of water, season with salt and add the rice flour to it. Mix well and cook till a ball of dough is formed.
  5. Take the mix off the heat and knead into a soft, smooth dough.
  6. Roll the dough into small balls (This quantity should yield around 15-20 rice balls)
  7. Heat 2 Tbsps of ghee in a pan and saute the rice balls till light golden in colour and crisp in texture.
  8. Heat the remaining 1 Tbsp of Ghee in a pan, add the jaggery and freshly grated coconut. Melt the jaggery over a low flame and cook the mix for 5-7 mins.
  9. Now to this jaggery coconut caramel, add the green cardamom powder and mix.
  10. Toss in the fried rice balls and mix so that they are evenly coated in the jaggery-coconut caramel.
  11. Make a simple sugar syrup with the 2 Tbsps of sugar and a little water. Add the julienne of fresh ginger, raw mango, turmeric and mango ginger. Coat in the syrup and set aside to cool.
  12. Serve the Tandla Kheer (Rice Pudding) with the Undlakal (Crsipy, Caramel-coated Rice Balls) and use the candied julienne as a garnish.

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.

Reviews for Tandla Kheer-Undlakal (1)

Bindiya Sharmaa year ago

what a lovely play of textures and flavours!
Reply