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

By Swapneel Prabhu  |  11th May 2016  |  
5 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 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.

Tandla Kheer-Undlakal is a delicious dish which is liked by the people of every age group. Tandla Kheer-Undlakal by Swapneel Prabhu is a step by step process which is best to understand for the beginners. Tandla Kheer-Undlakal is a dish which comes from Karnataka cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Tandla Kheer-Undlakal takes 30 minute for the preparation and 40 minute for cooking. The aroma of this Tandla Kheer-Undlakal make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Tandla Kheer-Undlakal will be the best option for you. The flavor of Tandla Kheer-Undlakal is unforgettable and you will enjoy each and every bite of this. Try this Tandla Kheer-Undlakal at your weekends and impress your family and friends.

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 Sharma2 years ago

what a lovely play of textures and flavours!
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