Tandla Kheer-Undlakal | How to make Tandla Kheer-Undlakal
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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.
Ingredients to make Tandla Kheer-Undlakal
- (preferably Ambemohar) 150 gms
- Cream 2 Cups
- flour 1 cup
- Freshly Grated 1 Cup
- 3/4 Cup
- 3 Tbsps
- Green powder 1/2 tsp
- Fine julienne of Fresh Ginger, Raw Mango, , Mango Ginger 1/2 Cup
- 2 Tbsps
- 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.