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Tandla Kheer-Undlakal

May-11-2016
Swapneel Prabhu
30 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tandla Kheer-Undlakal RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Karnataka
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. Rice (preferably Ambemohar) 150 gms
  2. Coconut Cream 2 Cups
  3. Rice flour 1 cup
  4. Freshly Grated Coconut 1 Cup
  5. Jaggery 3/4 Cup
  6. Ghee 3 Tbsps
  7. Green cardamom powder 1/2 tsp
  8. Fine julienne of Fresh Ginger, Raw Mango, Turmeric, Mango Ginger 1/2 Cup
  9. Sugar 2 Tbsps
  10. Salt for seasoning

Instructions

  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.

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Bindiya Sharma
Jun-23-2016
Bindiya Sharma   Jun-23-2016

what a lovely play of textures and flavours!

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