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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.
what a lovely play of textures and flavours!
Cook the rice (washed and pre-soaked in water for 30mins) with 2 cups of water in a sauce pan.
When most of the water is soaked and the rice is almost cooked, add the coconut cream, stir gently, bring to a boil.
Mildly season with salt, take off the heat and set aside.
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.
Take the mix off the heat and knead into a soft, smooth dough.
Roll the dough into small balls (This quantity should yield around 15-20 rice balls)
Heat 2 Tbsps of ghee in a pan and saute the rice balls till light golden in colour and crisp in texture.
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.
Now to this jaggery coconut caramel, add the green cardamom powder and mix.
Toss in the fried rice balls and mix so that they are evenly coated in the jaggery-coconut caramel.
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.
Serve the Tandla Kheer (Rice Pudding) with the Undlakal (Crsipy, Caramel-coated Rice Balls) and use the candied julienne as a garnish.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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